CHICKEN PARMESAN CASSEROLE

CHICKEN PARMESAN CASSEROLE 14-16 oz. box of bite-sized pasta like penne or rotini 1 sweet onion, diced 1 lb. ground chicken 1/2 tsp. kosher salt freshly ground black pepper 2 cloves garlic, minced or crushed 28 oz. jar marinara sauce 8 oz. fresh mozzarella, cut into 1" cubes 2 tbsp. butter 1/2 c. panko bread crumbs 1 tsp. dried basil leaves 1/4 c. grated parmesan cheese Bring a large pot of lightly salted water to a boil. Preheat oven to 350 degrees F. Spray a 9 x 13" baking dish with cooking spray. Cook pasta according to package directions, and drain. While pasta cooks, spray a 12" skillet or dutch oven with cooking spray, and heat over medium-high heat. Add onion, chicken, salt, a few grinds of pepper, and garlic. Saute until onion is tender and chicken is cooked through. Stir in marinara sauce, and bring to a simmer. Meanwhile, heat butter in a glass bowl in the microwave until melted. Stir bread crumbs and basil into the melted butter, and set aside. Turn off heat on the sauce. Stir in cooked pasta and mozzarella cubes, and transfer pasta mixture to prepared baking dish. Sprinkle buttery bread crumbs over the pasta, and sprinkle parmesan cheese over that. Bake uncovered for 20 minutes or until topping is golden brown. Report this ad