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.
Recipes and Ramblings from a Southern Cook