Chicken Parmesan ‘Casserole’

 A delicious recipe from Thriving Home

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DESCRIPTION

This family favorite is super easy to make, made with real food ingredients, and also freezer friendly.

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INGREDIENTS

• 4 cups (about 1.5 pounds) fully-cooked chicken, shredded or cubed 
• 1 jar (28 ounces) of marinara sauce 
• 1/2 cup shredded or grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 cup Panko or whole wheat bread crumbs (Gluten-Free Option: Use gluten-free breadcrumbs or almond meal instead.)
• 1–2 tablespoons olive oil
• 2–4 tablespoons of chopped fresh parsley (or 1 tablespoon dried parsley)
• salt and pepper, to taste

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INSTRUCTIONS

Make It Now:

1. Preheat oven to 350°F.
2. Grease an 8×8 inch casserole dish with cooking spray.
3. Layer the fully-cooked chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with both cheeses until all the chicken is covered.
4. In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a pinch of salt and pepper together.
5. Sprinkle the seasoned breadcrumbs over the top. (Freezing instructions begin here.)
6. Bake for about 20-25 minutes or until golden on top and bubbling on the sides.

Freeze For Later: Follow Steps 1-5. Cover the casserole tightly with a few layers of plastic wrap and/or foil, squeezing out as much air as possible. Freeze for up to 3 months.

Prepare From Frozen: Thaw in the fridge over night and follow Step 6. Note: If it’s still slightly frozen in the middle, you’ll just have to cook it longer than the recipe calls for or defrost it a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.