Brownie Cupcakes with Peanut Butter Frosting
Delicious Brownie Cupcakes topped with whipped peanut butter frosting because chocolate and peanut butter are a match made in heaven!
Read MoreChicken Parmesan Casserole
Drescription
We took the best parts of chicken Parmesan—ooey-gooey cheese, crispy breadcrumbs and plenty of tomato sauce—and spun them into an easy family-friendly casserole.
Ingredients
- 8 ounces whole-wheat rotini
- 4 tablespoons extra-virgin olive oil, divided
- 1 cup chopped onion
- 3 (15-ounce) cans no-salt-added crushed tomatoes
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- ¾ teaspoon crushed red pepper
- ½ teaspoon dried basil
- ½ teaspoon salt
- 2 cups shredded cooked chicken
- 1 cup shredded mozzarella cheese
- ½ cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- 2 tablespoons chopped parsley
Directions
- Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
- Bring a large saucepan of water to a boil. Add 8 ounces rotini; cook according to package directions. Drain.
- Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add 1 cup onion; cook, stirring, until starting to soften, about 3 minutes. Add 3 cans tomatoes, 2 teaspoons garlic powder, 1 teaspoon oregano, ¾ teaspoon crushed red pepper, ½ teaspoon basil and ½ teaspoon salt; bring to a simmer. Cook, stirring, until warmed through, about 3 minutes. Stir in 2 cups chicken and the cooked rotini. Transfer to the prepared baking dish and top with 1 cup mozzarella.
- Stir ½ cup panko, ¼ cup Parmesan, 2 tablespoons parsley and the remaining 2 tablespoons oil together in a small bowl. Sprinkle over the casserole. Bake until hot and the topping is golden, 25 to 30 minutes.
