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Chicken Parmesan Casserole

Source of Recipe

From "Comfort Food Shortcuts" by David Venable


Recipe Introduction

"Yes, you can make chicken Parm on a weeknight! Everything we love about this classic dish is here, but without the time-consuming hassle. Instead of pounding and frying chicken breasts, frozen breaded chicken cutlets are used along with your favorite jarred sauce. Round out the meal with a crisp Caesar salad, some toasty garlic bread, and your favorite red wine."

List of Ingredients

â—¦ 2 tablespoons kosher salt
â—¦ 3 cups (8 to 10 ounces) penne
â—¦ 2 pounds frozen breaded chicken cutlets, thawed and cut into 1-inch pieces
â—¦ 2 (24-ounce) jars tomato-and-basil pasta sauce
â—¦ ¾ cup (3 ounces) grated Parmigiano-Reggiano
â—¦ 1 ½ cups (12 ounces) shredded Italian Fontina
â—¦ 1 ½ cups (12 ounces) shredded mozzarella
â—¦ ½ cup chopped fresh basil


Recipe

Heat the oven to 350° F.

Bring a large pot of water to a boil and add the salt. Add the penne and cook, stirring occasionally, until tender but still firm to the bite. Drain the penne in a colander and put in a mixing bowl. Add the chicken pieces, pasta sauce, Parmigiano-Reggiano, and Fontina and stir well to combine. Pour the mixture into a 9 x 13-inch baking dish.

Cover with aluminum foil and bake for 35 minutes.
Remove the foil and sprinkle the mozzarella evenly on top. Bake until heated through and the cheeses are melted, about 25 minutes. Let sit for 5 to 10 minutes, then sprinkle with the basil before serving.

Makes 8 to 10 servings