Description
This skinny chicken casserole uses whole wheat pasta and low-fat ingredients.
Ingredients
- cooking spray
- 1 cup light mayonnaise
- 1 teaspoon dried minced garlic
- 1 teaspoon dried minced onion
- salt and ground black pepper to taste
- 1 ½ cups shredded Parmesan cheese, divided
- 2 ½ cups whole wheat rigatoni
- 1 pound skinless, boneless chicken breasts, cubed into bite-sized pieces
- ½ cup Italian-seasoned panko bread crumbs
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Coat a medium-sized casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water
- stirring occasionally until tender yet firm to the bite
- about 8 minutes. Drain and set aside.
- Mix mayonnaise
- garlic
- onion
- salt
- and pepper together in a medium-sized bowl. Add 1 1/4 cup Parmesan cheese; mix well. Mix in cooked pasta and chicken
- making sure everything is evenly coated.
- Transfer mixture to the prepared casserole dish. Sprinkle with remaining 1/4 cup Parmesan cheese and panko bread crumbs. Cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove from the oven
- uncover
- and replace in the oven. Bake until chicken is no longer pink in the center and juices run clear
- about 10 minutes more. Let stand for 1 to 2 minutes before dishing out.
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hr 5 mins
Servings: 8