My husband told me that that same cousin was trying to reach me for days so she messaged my husband. He forgot all about it because of work. I wasn’t able to log in to my social media accounts because they’re a distraction. They talked and asked each other about their family lives until my cousin asked what I might have wanted her to bring back from Italy. I laughed at my husband’s answer: “she’d want mozzarella!” I guess great minds think alike huh? Or rather great stomachs.
Check out what our friends from Real House Moms have to say about this recipe:
“Enjoy the same great taste and crispy texture of one your favorite classics in this Chicken Parmesan Casserole.”
It really tastes like chicken parmesan with all of its texture in here. You have to make this for your family over the weekend and see their reactions. This is a classic recipe with a small twist- a twist that everyone will love.
Ingredients
- 12 ounces Barilla penne pasta
- 2 large Tyson chicken breasts, cooked and shredded into bit size pieces (about 3 cups)
- 1 (25 ounce) jar Classico Italian red sauce
- 12 ounces Galbani fresh Mozzarella, thinly sliced into 16 slices
- 3/4 cup Panko crumbs
- 3/4 cup freshly grated Sargento Parmesan cheese
- Fresh basil
Instructions
- Cook pasta according to package until al dente. Drain and place back in the pot.
- Preheat oven to 450 degrees F and grease a 9×13 inch casserole dish.
- Mix the sauce and chicken in with the noodles. Until evenly coated.
- Spread half the mix into the bottom of the casserole dish. Layer on 8 slices of cheese followed by the remaining pasta.
- Mix the Panko crumbs and Parmesan together and sprinkle on top of the pasta. Bake for 15 minutes until crumbs are browned. Remove from oven, top with the 8 remaining mozzarella slices and pop back in the oven for 2-3 minutes until melted. Sprinkle with sliced basil and serve.
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Quick Tip: Serve with salad and crusty bread.
Thanks again to Real House Moms for this amazing recipe.
