This recipe has moved directly into regular rotation in our house. I used leftover chicken (actually I grilled extra chicken the night before), but you could certainly use any kind of cooked chicken you like. You can also assemble this casserole up to 3 days before (minus the breadcrumbs), and hold it in the fridge until you are ready to eat.
This recipe for Chicken Parmesan Casserole is a little different from others because I omitted the pasta, cut the cheese in half, and only added a couple of handfuls of breadcrumbs. You can feel good about feeding your family this one, and you won’t even miss all that extra cheese and pasta.
Chicken Parm Casserole
feeds 4-6
4-6 cups cooked chicken, cubed
1 jar (24-25 ounces) high quality marinara
2 cups shredded mozzarella cheese
½ cup panko breadcrumbs
olive oil spray
salt and pepper, to taste
Preheat oven to 400°. Spray a 9×12 baking dish with cooking spray.
Layer the chicken, then marinara, and then the mozzarella cheese. Sprinkle the breadcrumbs on top, just in the middle section. Spray the breadcrumbs with olive oil spray, and add a pinch of salt and pepper.
Bake for 20 minutes, or until the casserole is bubbly, and the breadcrumbs are brown.
