Ingredient List
For the Chicken Parmesan Casserole:
  • 1 ½ pounds chicken breast tenderloins
  • 1 (24-ounce) jar tomato-based pasta sauce
  • ½ cup (2 ounces) grated Parmesan cheese
  • 1 ½ cups (6 ounces) shredded Mozzarella cheese
  • 12 ounces uncooked thin spaghetti
For the panko topping:
  • 1 cup Italian seasoned panko breadcrumbs
  • 2 tablespoons canola oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • ½ teaspoon ground black pepper
For the Chicken Parmesan Casserole
  • Preheat oven to 350°F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.

  • Arrange tenderloins in baking dish and bake for 20 minutes.

  • Remove from oven, drain off excess grease/juice, and tear or cut chicken into large chunks.

  • Cover chicken chunks with pasta sauce, then top with both cheeses.

  • In a small bowl, mix the panko with the oil, Italian seasoning, parsley and pepper.

  • Sprinkle the panko mixture over the top of the cheese.

  • Bake for an additional 25-30 minutes, or until golden on top and bubbling on the sides.

  • Meanwhile, cook the spaghetti in a large pot of water according to package instructions.

  • Serve Chicken Parmesan Casserole over the hot spaghetti.

  • Helpful hints:

    1. The recipe calls for thin spaghetti, but you can serve this with any pasta shape you have on hand.
    2. The chicken can be cooked ahead of time to make this a quick weeknight meal.
  • Image: Chicken Parmesan Casserole.

    Try these other chicken recipes:

Step 1 of