Chicken Parmesan Casserole

I have picky eaters at my house and it’s hard to find something that Miss Lisa will even try! I’m not a big tomato lover when its added to a chicken casserole but I could not stop eating this casserole and yes, my girls loved it! There are so many flavors going on that your mouth will be so happy!
1 28 ounce can of whole peeled tomatoes
1 Tablespoon oil
6 garlic cloves, minced
1 cup onion, chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 teaspoon pepper
1 cup water
1 to 1 1/2 cups chicken broth
12 ounces pasta, your choice
1 cup Parmesan cheese
1 pound chicken cooked and cut into bite size pieces

  • Preheat oven to 425 degrees
  • Add oil to a skillet and add garlic, onion, red pepper flakes, salt and pepper. Cook and stir for a couple minutes.
  • Add tomatoes, 1 cup water, 1 cup chicken broth and pasta to the skillet. Bring it to a vigorous simmer and stir. Cover and allow to simmer for about 16 to 18 minutes.
  • Remove from heat and stir in Parmesan cheese, chicken and add salt if needed.
  • Transfer to a baking dish and if it seems dry add a 1/2 cup of chicken broth.
  • Sprinkle Mozzarella cheese to the top. Cook for 10 to 15 minutes, uncovered.

1 cup Mozzarella cheese

Print Friendly, PDF & Email

4 thoughts on “Chicken Parmesan Casserole”

  1. This looks so good. I love cooking casseroles in the winter. I will have to place this on my to make list. Thanks for sharing at the Snickerdoodle Sunday. I hope to see you there again this Sunday.

Leave a Reply

Your email address will not be published. Required fields are marked *