Chicken Parmesan Casserole
This alternative to traditional chicken parmesan packs in all the same flavors, but requires far less time and effort making it a perfect choice on a busy night.
Prep Time15 mins
Cook Time25 mins
Total Time1 hr 20 mins
Servings: 8 to 10 servings
Ingredients
- 1 (16oz) box uncooked pasta (I used rotini, but penne or fusili would work great too)
- 1-2 whole plain rotisserie chicken (breast meat only, skin removed, chopped into bite size pieces) *Note: You need 4 cups worth of chicken. Also, the rotisserie chickens I buy are enormous so for me, I only need 1 chicken for this. Depending on the size of the rotisserie chicken you buy, though, you may need another. Also, you could use chicken you cook yourself, I use the rotisserie for time saving and because I like the flavor of them.*
- 2+1/2 (24oz each) jars tomato basil pasta sauce (tomato basil is best, but you could use another kind of red marinara if you prefer)
- 2 cups shredded mozzarella cheese (divided)
- 1/3 cup grated parmesan cheese (divided)
- 3/4 cup Italian Seasoned breadcrumbs (divided - and they need to be Italian Seasoned for the dish to have the right flavor)
Instructions
- Preheat oven to 350 degrees F.
- Cook the pasta according to package directions for al dente. (I chop up the chicken while the pasta is cooking)
- When the pasta is done cooking, drain the pasta and then return it to the pot. Add the chicken, pasta sauce, 1/2 of the mozzarella cheese, 1/2 of the Parmesan cheese and 1/2 of the breadcrumbs and mix together until everything is combined.
- Place the mixture into an ungreased 9" x 13" baking pan. Sprinkle the remaining mozzarella cheese, then sprinkle the remaining grated parmesan cheese and breadcrumbs on top.
- Bake in preheated oven for 25 minutes, until top has browned and cheese is melted.
- Remove from oven and let stand for about 5 minutes before serving.
Notes
**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**