I have made this chicken piccata casserole twice now and I am sharing with you the recipe for the second version. The first time I made it, I completely indulged with a sauce of butter, heavy cream and white wine. Last night for dinner I dialed it back with chicken broth (in place of wine) and whipped cream cheese (in place of heavy cream) and it was still just as comforting and satisfying as the first time I made it.
Chicken Piccata is traditionally a pasta dish with crispy chicken, lemon and capers. As I often do I used help from the store in the form of a rotisserie chicken to mix into my casserole. This saves a little time and mess on a weeknight when I probably don’t feel breading and pan-frying raw chicken.
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All four of us enjoyed this meal which was so quick and simple to make. The best part, I think, of pasta and casserole dishes are the leftovers they provide for work lunches or even after school snacks.
Chicken Piccata Casserole
- 1 12 oz box spaghetti I used Barilla White Fiber
- 4 tbsp unsalted butter
- 1 medium zucchini peeled and shredded
- 1 small onion chopped
- 1 rotisserie chicken white and dark meat shredded, skin discarded
- juice of half a lemon
- 1/2 cup chicken broth
- 1/2 cup fresh parsley chopped
- 1 14 oz can petit cut diced tomatoes drained
- 1 jar capers drained
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 oz whipped cream cheese
- 1 cup fresh grated Parmesan cheese divided
- 3/4 cup dried stuffing mix or croutons
- Preheat oven to 400 degrees and spray a 9x13 casserole dish with cooking spray.
- Heat 2 tablespoons of the butter over medium high heat in a stock pot. Add the zucchini and onion and cook until liquid is evaporated and vegetables are just starting to brown, stirring occasionally.
- Add the chicken, lemon juice, chicken broth, parsley, tomatoes, capers, garlic powder, salt and pepper. Stir to combine and cook for about 5 minutes until simmering. Stir in the cream cheese and continue to simmer until melted into the mixture.
- Meanwhile, boil water and cook the pasta according to package directions. Once pasta is done, add about 1 ladle of the pasta water to the chicken piccata mixture simmering on the stove. Drain the pasta and add the pasta and 1/2 cup of the Parmesan cheese to the chicken and caper mixture. Stir well to combine and allow to simmer for about 5 more minutes.
- Melt the remaining 2 tablespoons of butter and toss it with the stuffing mix (or croutons).
- Pour the pasta mixture into the prepared baking dish.
- Top with the remaining 1/2 cup of Parmesan cheese and the butter coated stuffing mix.
- Bake for about 20 minutes until casserole is nice and bubbly and top is beginning to brown.