Chicken Parmesan Casserole #healthydinner #glutenfree

Chicken Parmesan Casserole #healthydinner #glutenfree

Chicken Parmesan Casserole presented with pasta is brisk, HEALTHY and EASY WEEKNIGHT DINNER for entire family. It's SIMPLE, FREEZER FRIENDLY RECIPE and extraordinary thought how to go through remaining chicken. Gooey, heated parmesan chicken goulash with marinara sauce and bread pieces is delectable solace sustenance yet sound supper for your family, as well.

The formula is extremely straightforward and simple and you presumably have the greater part of the fixings available. What is more you can go through scraps of cooked or heated chicken. However, on the off chance that you don't have chicken remains, simply flame broil boneless chicken bosom in the dish and after that proceed with this formula. All things considered, It will take 15-20 mins a greater amount of your time, yet at the same time you can complete the entire feast in under 60 minutes.

You can transform heated parmesan chicken into simple goulash dish and it will taste similarly as great, as well. Basically blend slashed chicken with marinara sauce, sprinkle ground parmesan, mozzarella and prepared bread pieces to finish everything and heat. Regardless of whether you serve this Chicken Parmesan Casserole with pasta or all alone, regardless of on the off chance that you make this ahead of time as a cooler supper or eat it newly prepared, I'm certain your family might absolutely want to have this dish for supper any way.


Chicken Parmesan Casserole #healthydinner #glutenfree


  • 1.5 lb. cooked chicken- diced (if you don’t have cooked chicken simply grill almost 2 lb. thawed boneless chicken breast in the pan, season with salt and pepper to taste)
  • 1 jar (28 ounces) of marinara sauce
  • 1 ¾ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 ½ -2 tablespoons olive oil
  • 1 cup Panko bread crumbs (if use finer bread crumbs, not flacked kind like Panco, I suggest you to use just ¾ cup or the top will be too sandy)
  • Italian seasoned salt-to taste
  • 1 ½ -2 tablespoons freshly chopped parsley for serving


  1. Preheat oven to 350 F and grease 8 ½ x 8 ½ inch casserole with olive oil or spray with cooking spray.
  2. Place chopped cooked chicken in baking dish and pour marinara sauce over the chicken, stir to combine.
  3. Spread shredded mozzarella cheese on top to cover the chicken. Sprinkle with grated parmesan.
  4. In a bowl stir together bread crumbs and Italian seasoned salt. Add 1 tablespoon of olive oil and stir well. If it seems to dry and the crumbs are not evenly moistened add more olive oil and stir to combine. It depends on the texture of bread crumbs you us. Finer crumbs will seem to dry and need more oil, flacked crumbs like Panko need less oil.
  5. Sprinkle bread crumb mixture over the cheese and bake 20-25 minutes until bread crumbs get nice golden color.
  6. Sprinkle freshly chopped parsley before serving if desired.
  7. If you want to make this ahead and freeze for later DO NOT BAKE, just cover the casserole and place in the freezer. Thaw completely before baking.

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