Dump-and-Bake Skinny Chicken Parmesan Casserole


1 (13.25 ounce) package uncooked whole grain penne pasta (can substitute with rotini or other similar small pasta)
1 (24 ounce) jar marinara sauce
3 cups water
1 ½ lbs. raw chicken breast tenders (or thinly sliced chicken breast)
1 ½ cups reduced-fat shredded mozzarella (or Italian blend) cheese
½ cup grated Parmesan cheese
1 cup whole wheat Panko breadcrumbs or whole wheat Italian seasoned breadcrumbs
Optional: fresh chopped herbs (such as basil, oregano, and parsley) for garnish


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