Chicken Pasta Casserole
This Chicken Pasta Casserole is the perfect simple and freezable weeknight dinner. It's delicious, loaded with nutritious veggies, and finished off with a crunchy and cheesy breadcrumb topping.
Servings: 10
Calories: 370kcal
Ingredients
- 1 pound elbow macaroni uncooked
- 1 tablespoon olive oil
- 1 pound chicken breasts skinless and boneless and cut into 1 inch pieces
- 1 medium onion chopped
- 1 red bell pepper chopped
- salt and pepper to taste
- 1 small zucchini chopped
- 1 cup half and half
- 2 cups marinara sauce
- 1 cup Parmesan cheese grated
- 1 cup Mozzarella cheese shredded
- ½ cup Panko breadcrumbs
- fresh parsley chopped, for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Preheat oven to 400℉.
- In a large skillet heat the olive oil and add chicken. Cook chicken for about 5 to 10 minutes until slightly browned, and cooked through. Add the chopped onion and bell pepper and cook for another 3 minutes or until onion is tender. Season with salt and pepper. Add the zucchini and stir.
- Add in the half and half, marinara sauce, cooked pasta and ½ cup of the Parmesan cheese. Stir and cook for 5 minutes.
- Pour half the macaroni mixture in a 9x13 baking dish. Sprinkle with ½ cup of the Mozzarella cheese. Add the remaining macaroni and sprinkle with remaining Mozzarella cheese, then top with the remaining Parmesan cheese. Sprinkle the Panko breadcrumbs over the cheese to add a bit of a crunch.
- Bake for 25 to 30 minutes. Garnish with chopped parsley.
Notes
- Storing Leftovers: Let the casserole cool down to room temperature. You can either wrap the pan up with plastic wrap or aluminum foil, or you can transfer everything to an airtight container. This casserole will last 3-5 days in the fridge. Heat up either in the oven or in the microwave until heated through.
- Freezing: It's best to freeze this casserole before baking, but, of course, you can freeze cooked leftovers. Layer everything in the baking dish and wrap it well with both plastic wrap and aluminum foil before storing it in the freezer to avoid freezer burn. This casserole will last 2 months frozen. Reheat in the oven at 400F covered for 40 minutes, then uncovered for 20 minutes or until heated through.
Nutrition
Serving: 1serving | Calories: 370kcal | Carbohydrates: 42g | Protein: 24g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 576mg | Potassium: 558mg | Fiber: 3g | Sugar: 5g | Vitamin A: 861IU | Vitamin C: 22mg | Calcium: 228mg | Iron: 2mg