Chicken Parmesan Casserole

4 cups (about 1 ½ pounds) fully-cooked chicken, shredded or cubed (see Cooking Notes)

3 cups marinara sauce (or one 24-ounce jar)

½ cup shredded or grated Parmesan cheese

1 ½ cups shredded mozzarella cheese

1 cup Panko or regular bread crumbs (sub: gluten free bread crumbs)

2 tablespoons olive oil

4 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)

Salt and pepper, to taste

Preheat oven to 350°F. Grease an 8×8 inch casserole dish with cooking spray.
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.
In a small bowl, stir together the breadcrumbs, olive oil, fresh parsley, and a pinch of salt and pepper.
Sprinkle the seasoned breadcrumbs over the top. (Freezing instructions begin here.)
Bake for about 20-25 minutes or until golden on top and bubbling on the sides. If you want it a little more browned on top, turn on the broiler for 1-2 minutes (watch closely so it doesn’t burn!). Serve “as is” or over your favorite cooked pasta or rice.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥘Casserole

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m