In a large stockpot, cook the spaghetti according to the package. Drain in a colander.
Return the pasta to the stockpot and add the diced tomatoes with their juices, diced chicken, and pasta sauce. Toss to coat.
Sprinkle with ¾ cup of parmesan cheese and stir to combine.
Transfer chicken mixture to a 9x13 baking dish. Top with remaining parmesan cheese and bread crumbs. Bake for 20 minutes, or until casserole is hot and cheese is lightly browned.
Video
Notes
Chicken: Feel free to cook your own chicken for this recipe. I used precooked chicken for convenience. Rotisserie chicken also works well here.
Substitute rotini or cavatappi pasta for the spaghetti.
Use a blend of cheeses instead of just parmesan. Mozzarella or Monterey Jack works great also.