Chick'n Parmesan Casserole

Chick'n Parmesan Casserole

10
Jami 0

"A vegetarian take on an American-Italian classic. Super easy and tasty."

Ingredients

45 m {{adjustedServings}} servings 188 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 722 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 325 degrees F (165 degrees C).
  2. Bring the tomato sauce, basil, olive oil, Parmesan cheese, garlic, and white pepper to a simmer in a saucepan over medium-high heat. Reduce heat to low, and keep at a simmer. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. When the rotini is nearly ready, stir in the artificial chicken. Drain well.
  3. Spread half of the pasta sauce into the bottom of a 2 quart casserole dish, then add the drained pasta mixture. Pour the remaining sauce on top of the pasta, then sprinkle with the mozzarella cheese. Bake in the preheated oven until the cheese is bubbly and lightly browned, about 20 minutes.
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Reviews

10
  1. 16 Ratings

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SOOO DELICIOUS!!!! Instead of fake chicken, I made my recipe for "THE BEST Parmesan Chicken Strips" and put those in the casserole...WOW! It was just perfect! Here's the link to my recipe: http:...

I had some left-over grilled chicken to use up, so I decided to give this a try. Instead of layering everything I mixed it all together and topped with cheese. Hubby really liked it and actually...

This was a great base recipe - first, I used real chicken tenders (sorry) just cooked them up with some italian seasons and garlic in olive oil. Next, I added some sugar to the sauce, just enoug...