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Skinny Chicken Casserole
Skinny Chicken Casserole
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Delicious skinny chicken casserole with whole wheat pasta, Parmesan, and crispy panko topping - flavorful and guilt-free!
Ingredients:
  • 1 cup light mayonnaise
  • 1 teaspoon dried minced garlic
  • 1 teaspoon dried minced onion
  • salt and ground black pepper to taste
  • 1.5 cups shredded Parmesan cheese, divided
  • 2.5 cups whole wheat rigatoni
  • 1 pound skinless, boneless chicken breasts, cubed into bite-sized pieces
  • 0.5 cup Italian-seasoned panko bread crumbs
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and generously coat a medium casserole dish with cooking spray.
  • In a large pot, bring salted water to a boil. Cook rigatoni until al dente, about 8 minutes. Drain and set aside.
  • Combine mayonnaise, garlic, onion, salt, and pepper in a medium bowl. Fold in 1 1/4 cups Parmesan cheese until well combined. Gently toss in cooked pasta and chicken until evenly coated.
  • Pour the mixture into the casserole dish, then top it off with the remaining 1/4 cup of Parmesan cheese and panko bread crumbs. Cover everything with aluminum foil before baking.
  • After baking in the preheated oven for 30 minutes, uncover and continue baking until the chicken is cooked through and the juices run clear, about 10 minutes more. Allow it to rest for 1 to 2 minutes before serving.

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