Name: Turn Chicken Piccata Into a Creamy Crowd-Pleasing Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: Italian
Ingredients: 12 ounces fusilli pasta; 1 stick (4 ounces) unsalted butter, divided; 6 cloves garlic, finely chopped; 1 cup dry white wine or unsalted chicken broth; 2 (10.5-ounce) cans cream of chicken soup; 1 1/2 cups (3 ounces) finely grated parmesan cheese; 1 large lemon; 3 cups shredded rotisserie chicken; 1/3 cup chopped fresh flat-leaf parsley, plus more for garnish, if desired; 2 tablespoons chopped capers plus 2 tablespoons caper brine; 1 1/2 teaspoons kosher salt, plus more for pasta cooking water; 1 1/2 cups seasoned or plain panko

Turn Chicken Piccata Into a Creamy Crowd-Pleasing Casserole

This chicken piccata noodle casserole recipe packs capers, garlic, white wine, and rotisserie chicken into a bright, creamy bake that’s easy for weeknights and great for a crowd.

50 min total 20 min prep 30 min cook 8 573 cal

Instructions

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1 Preheat the oven to 350°F.
2 Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions for al dente, about 10 minutes. Drain the pasta, reserving 1 1/4 cups cooking liquid. Set the pasta and cooking liquid aside.
3 Melt 4 tablespoons of the butter in a large high-sided skillet over medium heat. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add the wine or broth and cook, stirring occasionally, until the liquid is slightly reduced, 1 to 2 minutes. Whisk in the chicken soup until smooth and well combined. Bring to a simmer over medium heat and remove from the heat. Stir in the parmesan.
4 Finely grate 2 teaspoons of zest from the lemon, then juice it and measure 1/4 cup juice. Stir the chicken, parsley, capers and brine, lemon zest and juice, salt, and reserved cooked pasta and pasta cooking water into the soup mixture until the pasta is evenly coated. Transfer to a 9x13-inch baking dish and spread into an even layer. Wipe the skillet clean.
5 Melt the remaining 4 tablespoons butter in the cleaned skillet over medium heat. Remove from the heat, stir in the panko until coated, then sprinkle the buttered panko evenly over the casserole. Bake until golden brown and bubbly, 25 to 30 minutes. Garnish with additional parsley, if desired. Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual servings in the microwave in 30-second increments until heated through. Love the recipe? Leave us stars and a comment below!