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Chicken Parmesan Casserole
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Description
Delectable Chicken Parmesan Casserole combines crispy panko breaded chicken bites, pasta, marinara and a winning three-cheese combination. This delicious meal is easy enough for a weeknight yet satisfying enough for Sunday supper.
Ingredients
- 8 ounces, weight Uncooked Pasta Like Rotini, Penne, Rigatoni Or Linguine
- 1-¼ cup Italian Breadcrumbs
- ½ cups Panko Breadcrumbs
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- ¼ teaspoons Garlic Powder
- 1-½ pound Chicken Breasts, Cut Into Bite Size Pieces
- Salt And Pepper
- 2 Large Eggs
- 3 Tablespoons Milk
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 3 cups Marinara
- ¼ cups Grated Parmesan
- 1 cup Shredded Mozzarella
- ½ cups Shredded Provel Or Provolone
Preparation
Cook pasta according to package instructions and drain well.
Preheat oven to 350ºF.
Combine both breadcrumbs, oregano, basil and garlic powder in a large plastic resealable bag. Salt and pepper chicken pieces. Whisk eggs and milk together. Dunk chicken pieces in egg mixture. Move chicken pieces to bag and shake to coat.
Heat butter and oil in large saucepan over medium heat. Brown chicken pieces on all sides and place on paper towels.
Combine pasta, chicken and marinara in a casserole dish sprayed with nonstick cooking spray. Top casserole evenly with the Parmesan, mozzarella and Provel. Bake for 25 minutes or until lightly browned on top.
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