Casseroles aren’t everyone’s favorite, but I like them. During the years that I had young kids, worked, and went to school to finish up my degree, casseroles helped to get dinner on the table quickly.
Maybe people can’t get onboard with casseroles because many recipes use a base of mayonnaise or cream of whatever soup. I know plenty of people who can’t stand mayo. This chicken Parmesan casserole that uses pasta sauce as the base, may change the mind of the casserole haters of the world.
Pasta sauce, shredded chicken (this is a great use for rotisserie chicken), cheese, and the croutons of your choice, turn this into a hearty weeknight meal. I serve this casserole with a build your own garden salad (basically set out a tray of different toppings like, tomatoes, olives, cucumbers, carrots, bell peppers, shredded cheese). The Italian food lovers in my family went back for a second helping and I hope that your family members will too.
Preheat your oven to 350 degrees Fahrenheit. Spray a 9×13 glass casserole dish with cooking spray. Chop or shred 2 cooked chicken breasts. Boil 3/4 of a box of spiral noodles until they are al dente. They will cook longer in the oven so don’t overcook them. Drain the noodles and mix 1/2 jar of pasta sauce with the noodles and the chicken. Pour this mixture into the casserole dish and add a layer of sauce to the top and then a layer of mozzarella and Parmesan cheese. Finally, top the casserole with a layer of croutons (Italian, Caesar, Ranch, whatever flavor you like). I used smaller croutons but I would crush them up a little so that they’re not too big for a bite if they’re the larger sized croutons. Cover the dish with aluminum foil and bake for 25 minutes. Uncover it and bake for 5 more minutes. This served our family of four.
Any noodles will work for this casserole so feel free to use your favorite.