This is one of the easiest and most-loved recipes in our home. It’s usually the birthday dinner meal request of at least one of my kids. It’s freezer friendly too, which makes doubling the recipe a cinch.
Chicken Parmesan Casserole
Ingredients
Chicken Parmesan Casserole:
- 2 lbs fully cooked chicken, shredded (about 5-6 cups)
- 1 24oz jar marinara sauce
- 1 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup gluten-free Italian breadcrumbs (I like Aleias or Ians brands)
- 2 Tbsp olive oil
- 2 Tbsp chopped fresh parsley (or 2 tsp dried parsley)
- Salt and pepper
Penne Noodles:
- 1 box gluten-free penne noodles (Rummo brand is the best!)- Cook according to instructions on the label, al dente.
Directions
Preheat oven to 350F. In a 9×13 casserole dish, place fully-cooked, shredded chicken in the bottom. Pour the marinara sauce over the chicken and mix well. Top with a layer of parmesan and mozzarella cheeses until the chicken is covered.
In a small bowl, stir together breadcrumbs, olive oil, parsley, salt and pepper. Sprinkle the breadcrumbs on top of the cheese.
Bake for 25 minutes until the cheese and breadcrumbs turn golden brown on top, and sauce is bubbling on the sides.
Serve over cooked Penne noodles and a side salad. Enjoy!
Photos and Content Copyright © Jaclyn Beaty Nutrition, 2024
Jaclyn Beaty Nutrition 