Julie Swieca shares her recipe for homemade chicken Parmesan casserole. Learn how to prepare a delicious dish for your next Superbowl party or tailgate that is a healthier option to pizza or chicken wings without sacrificing any flavor!
1019 per serving
- 1 pounds penne pasta, uncooked
- 1 pounds boneless chicken breasts or thighs
- 1 pounds heavy cream
- 1 pounds cherry tomatoes
- 4 cup shredded mozzarella cheese, divided
- 1 clove garlic
- 1 teaspoons oregano
- 2 teaspoons basil
- 2 eggs
- 3 tablespoons oil
Cut chicken into strips. In a bowl, beat 2 eggs. Dip chicken strips into eggs. In a large, resealable bag, add breadcrumbs. Place chicken strips into bag and shake to cover chicken with bread crumbs. In a skillet, heat 2 tablespoons oil. Place chicken strips into skillet, cooking chicken until breading on both sides is crispy and chicken is cooked. Cook penne according to instructions on package. Drain penne. Preheat oven to 350 degrees Fahrenheit. Cut cherry tomatoes in half. Wilt tomatoes and garlic in skillet in 1 tablespoon oil. Remove from heat and add cream and oregano. In a large bowl, add chicken, penne, tomatoes with cream, and 3 cups mozzarella cheese. Spray bottom of 9x13 pan with cooking spray. Add mixed ingredients to pan. Sprinkle top with remaining 1 cup cheese. Sprinkle basil over cheese. Cover pan with foil. Bake 20-25 minutes. Remove foil and cook another 5 minutes to melt top cheese. Let sit 2 minutes after removing from oven.