Chicken Parm Casserole
Copyright Toby Amidor, The Best Rotisserie Chicken Cookbook, Robert Rose, 2020. Photo courtesy of Gail Watson Photography.
Cuisine: Main Dishes
  • Nonstick cooking spray
  • 8 oz penne pasta, or whole wheat pasta
  • 2 cups shredded rotisserie chicken
  • 1½ cups tomato sauce, divided
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ¼ tsp salt
  • ⅛ tsp freshly ground black pepper
  • ⅛ tsp hot pepper flakes
  • 1 cup shredded mozzarella cheese or part-skim cheese
  • 2 tbsp freshly grated Parmesan cheese
  • ¼ cup Italian-style bread crumbs
  1. Preheat the oven to 350 degrees.
  2. Coat an 8-inch square glass baking dish with nonstick cooking spray.
  3. Bring a 3-quart saucepan of water to a boil. Add the penne and boil gently until al dente, 8 to 9 minutes. Drain the pasta and rinse with cool water. Set aside.
  4. In a medium bowl, toss together the cooked pasta, chicken, 1 cup of the tomato sauce, parsley, oregano, basil, salt, black pepper, and pepper flakes. Spoon the mixture into the prepared baking dish.
  5. Top the casserole with the remaining tomato sauce and spread evenly with the back of a spoon. Sprinkle evenly with the mozzarella cheese, Parmesan cheese, and bread crumbs. Bake in the preheated oven until the top is bubbly and golden brown, about 25 minutes.
Nutrition Information
Serving size: 1⅔ cups
Recipe by Toby Amidor Nutrition at