This Chicken Parmesan Casserole is an easy and delicious twist on the classic favorite and has become a go-to for Zack and I when throwing a casual dinner party or craving Italian comfort food.
Although it does incorporate dairy, which I don’t usually advocate for because of the complications it can present for those with chronic illness, the amount used is virtually harmless when eaten in moderation. It can also be further cut down by substituting the butter in the breadcrumb topping for ghee.
MY RATING: ★ ★ ★ ★ ★
COOKING METHOD: Instant Pot
COOK TIME: 10 minutes + Pressurization
YIELDS: 5-6 servings
3 Boneless, skinless chicken breasts (cubed)
2 cups Chicken stock
1 24oz jar Spaghetti sauce (your choice!)
2 cups Rotini noodles (uncooked)
1 cup Parmesan cheese (grated)
1/3 cup Panko bread crumbs
1 tbsp Garlic (minced)
4 tbsp Butter
Seasonings to taste (I use herbal sea salt, rosemary, and thyme)
Coat bottom of Instant Pot with thin layer of olive oil. Season cubed chicken generously and Sauté with garlic. Turn Instant Pot off and add chicken stock, spaghetti sauce, and noodles and mix well. Pressure Cook on High for 10 minutes. Quick Release when finished. Stir in 1/2 of the cup of Parmesan cheese and let sit.
In a separate bowl, melt butter, then add bread crumbs and the other 1/2 of the cup of Parmesan cheese. Mix together well. Portion casserole out, sprinkle with breadcrumb topping, and serve!
Welcome to your new favorite comfort meal! 😍 Let me know what you think!