Chicken Parmesan Casserole Bake
The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor.
SERVINGS 8
Ingredients
- 1 dry whole grain small pasta
- 3 cups marinara sauce
- 3 cups water
- 1 teaspoon salt
- 2 lbs. chicken breasts diced into bite-sized pieces
- 1 cup mozzarella cheese
- ½ cup parmesan cheese
- 1 lb asparagus
- basil
Instructions
- Preheat oven to 425 degrees F. Spray a 13-inch by 9-inch baking dish with cooking spray.
- In the prepared baking dish (or in a separate large bowl), stir together uncooked pasta, marinara sauce, water, salt and raw chicken. Cover tightly with aluminum foil. You want to make sure that your dish is covered tightly so that none of the moisture escapes (the pasta needs to absorb the liquid as it cooks). Bake the covered dish for 30 minutes.
- Uncover and give the pasta a good stir add cut asparagus. At this point the pasta will still be firm and there will still be quite a bit of liquid in the dish. That’s fine!
- Spread mozzarella over the top and sprinkle with Parmesan cheese. Bake uncovered for 15-20 more minutes (or until cheese is melted, top is golden brown, pasta is tender, and chicken is cooked through).
- Allow the pasta to rest for 5-10 minutes before garnishing with herbs and serving.
Nutrition
Fiber: 7gPotassium: 858mgSodium: 1092mgSugar: 5gVitamin A: 982IUIron: 3mgCalcium: 214mgVitamin C: 11mgCholesterol: 87mgProtein: 40gCarbohydrates: 45gCalories: 401kcalFat: 7gSaturated Fat: 3g
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