Chicken Piccata Noodle Casserole

Preheat the oven to 350°F.

Cook the pasta - 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.

Make the sauce - 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.

Combine the ingredients - 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.

Make the topping and bake - 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.