Chicken Parmesan Casserole


• 2 tbsp avocado oil

• 2 boneless skinless chicken breasts

• 1 egg

• 1/2 Italian panko breadcrumbs

• 1 tsp garlic powder

• 1 tsp grated Parmesan cheese

• 32 oz Prego spaghetti sauce

• 1 1/2 cups shredded mozzarella cheese

• 8 oz veggie rotini noodles


• Cut chicken into bite size pieces. Whisk egg in one bowl and mix breadcrumbs, Parmesan cheese, and garlic powder in another.

• Put chicken in egg wash and then breading mix. Heat oil in pan and cook chicken until no longer pink.

• Cook your noodles while your chicken is cooking and preheat oven to 350 degrees.

• Drain water from noodles. Add cooked chicken and sauce to noodles. Mix until everything is combined.

• Pour into a pan and cover with shredded mozzarella cheese. You can add Parmesan cheese to the top as well.

• Cook for 30 minutes.

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