Chicken Piccata Casserole
This casserole brings the classic flavors of chicken piccata into a family friendly dinner that can easily be served on a busy weeknight.
Servings 6
Ingredients
- 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
Instructions
- 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.