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Skinnier Chicken Casserole

CasseroleChickenDinnerHealthyHeartySavory
Time :1 hour 5 minutes
Yield :8 servings
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A versatile chicken casserole that's perfect for first-time hosts, with a crunchy panko topping.
When I first moved into my tiny, brick-walled apartment nestled between bustling coffee shops and bookstores, I decided it was time to host my family for a cozy dinner. The catch? I had nothing but a hot plate and an oven that sounded like it needed a vacation. Enter this chicken casserole, or as I like to call it, the hero of my first family gathering in my new space. Whole wheat rigatoni always managed to occupy a shelf in my sparse pantry. I loved its earthy texture and how it held up under the weight of rich, creamy sauces.
As I frantically combined ingredients on my minimalist kitchen counter, I discovered a love for applying a generous sprinkle of Italian seasoned panko breadcrumbs on top of dishes. It added that delightful, crunchy contrast my casseroles had often lacked. My sister couldn't stop raving about the surprise hit of the light mayonnaise mixed with shredded parmesan, creating a deceptively creamy texture without the heft. The tip here is to add the parmesan gradually into the mix and let your instinct guide you. It'll ensure that every bite has that cheesy perfection.
That dinner marked the beginning of many more delightful evenings. The casserole became my trusted dish whenever anyone decided to swing by unannounced. It's quick to assemble, bakes away while you're swapping stories, and best of all, almost everyone ends up asking for the recipe. After all, nothing says home like sharing a meal that brings smiles to your loved ones’ faces.

Ingredients

  • 2 1/2 cups whole wheat rigatoni
  • 1 cup light mayonnaise
  • 1 teaspoon dried minced garlic
  • 1 teaspoon dried minced onion
  • salt to taste
  • pepper to taste
  • 1 1/2 cups parmesan cheese shredded and divided
  • 1 pound chicken breasts skinless, boneless, and cubed into bite-sized pieces
  • 1/2 cup Italian seasoned panko breadcrumbs

Directions

  • Preheat the oven to 400 degrees F.
  • Coat a medium-sized casserole dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil.
  • Add the rigatoni to the salted water and cook until just al dente according to package directions, about 8 minutes.
  • Drain the pasta.
  • Mix the mayo, the garlic, the onion, the salt, and the pepper together in a medium-sized bowl.
  • Add 1 1/4 cups of the parmesan and mix well.
  • Mix the cooked rigatoni and the chicken into the mayo mixture, making sure everything is evenly coated.
  • Transfer the mixture to the prepared casserole dish.
  • Top the casserole evenly with the remaining parmesan and the panko breadcrumbs.
  • Cover the casserole dish with foil and bake for 30 minutes.
  • Remove the foil and bake until the chicken is cooked through at 165 degrees F internally and the juices run clear, about 10 minutes.
  • Let stand for 1-2 minutes.
  • Serve.
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