4/29/10

Chicken Parmesan Casserole

Chicken Parmesan Casserole

This is a great dish for a busy day. It can be on the table in no time and is quite tasty for the amount of time and effort involved in making it. Add a simple green salad and toasted garlic bread for a quick, hearty meal. Larry and the kids are fond of this simple dish!

Chicken Parmesan Casserole

8 ounces penne pasta, cooked according to package directions and drained (I like to use chicken broth rather than water for cooking the pasta.)
6 - 8 frozen breaded chicken tenders, cooked and cut into bite-size strips
32-ounce jar spaghetti sauce
2 cups shredded Italian blend cheeses
chopped parsley (optional)

Preheat oven to 350 degrees. 
Coat a 9x13-inch baking dish with cooking spray.
Gently combine pasta, chicken, spaghetti sauce, and half the cheese.
Spoon pasta mixture into prepared dish.
Sprinkle remaining cheeses over top.
Sprinkle with a bit of  parsley, if you like.
Bake until hot and bubbly, about 15 minutes.

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