Chicken Parm Casserole

Thanks to precooked breaded chicken fingers, this extra-cheesy, family-lovin’ casserole takes only 15 minutes to get ready for baking—it’s perfect for a potluck, too!

Add extra flavor by using your favorite seasoned tomato pasta sauce, such as spicy red pepper (for a kick) or vodka (for creaminess).

1 lb. penne pasta

1 lb. breaded cooked chicken fingers, defrosted if frozen

2 jars (24 oz. each) marinara sauce

1 1/2 cups grated provolone cheese

1 1/2 cups grated Asiago cheese

1/2 cup grated Parmesan cheese 1 cup grated mozzarella cheese ● Preheat oven to 350°F. Coat deep 13"x9" casserole dish with cooking spray. Cook pasta in boiling water according to package directions for al dente. Drain; reserve.

● Cut chicken into 2" pieces; place in large bowl. Add pasta, sauce, 1 cup Provolone, 1 cup Asiago and Parmesan cheeses. Fold ingredients together; place in casserole dish.

● Combine mozzarella with remaining 1/2 cup provolone and 1/2 cup Asiago cheeses in medium bowl and sprinkle over top of casserole; cover with foil. Bake 45 minutes. Remove foil and bake 15-30 minutes or until hot and lightly browned. Let cool 10 minutes before serving.

Servings: 10 Calories: 522 Protein: 26 g. Fat: 22 g. (9 g. sat.) Chol.: 50 mg. Carbs.: 56 g. Sodium: 1,226 mg. Fiber: 6 g. Sugar: 10 g. Kitchen time: 30 minutes. Total time: 2 hours.