Parmesan Chicken Casserole

How to make Parmesan Chicken Casserole

1 pound boneless chicken thighs, cut into bite size pieces

½ pound rotini pasta, boiled to al dente

2 cups of your favorite spaghetti sauce

1 ½ tsp Italian seasoning

15 ounces drained, diced tomatoes

2 tbsp softened unsalted butter

½ cup Panko bread crumbs

¼ tsp garlic powder

2 tbsp Parsley, chopped

1 cup mozzarella cheese, shredded

½ cup Parmesan cheese

Preheat the oven to 375*

Boil noodles until they are to your liking

In a deep baking dish, combine the chicken, spaghetti sauce, italian seasoning and diced tomatoes

Stir until well combined

Add the cooked and drained noodles, stir to combine well

Put the mozzarella cheese on top of the noodles and meat mix

Mix together in a bowl the Panko bread crumbs, butter, parmesan cheese, garlic powder and parsley and mix well

Spread this mix over the top of the mozzarella cheese layer

Bake for 25 to 30 minutes

Serve warm

SERVING SIZE: 1