Recipe Background
Healthy food doesn't have to mean bland or boring! In fact, it can even be a meal you look forward to making (and to eating!) all day long! The Skinnier Chicken Casserole uses light mayonnaise so you still get the creaminess and tanginess you desire without the guilt, with whole-wheat pasta for additional heartiness and nutrition without losing out on the flavor or the tenderness. The chicken remains as juicy and savory as ever, and the crunchy, cheesy topping brings the joy without the calories. Skinnier Chicken Casserole might just become your favorite example of why healthy food can rule!
Healthy food doesn't have to mean bland or boring! In fact, it can even be a meal you look forward to making (and to eating!) all day long! The Skinnier Chicken Casserole uses light mayonnaise so you still get the creaminess and tanginess you desire without the guilt, with whole-wheat pasta for additional heartiness and nutrition without losing out on the flavor or the tenderness. The chicken remains as juicy and savory as ever, and the crunchy, cheesy topping brings the joy without the calories. Skinnier Chicken Casserole might just become your favorite example of why healthy food can rule!
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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