• Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Yums for the Tum

Look like a fancy schmancy chef, even without the tall hat

  • Home
  • All Blog Posts
  • About
  • Recipe Box
    • Searchable Index w/Images
    • Alphabetical Text-Only Index
  • Health & Cooking Tips
    • Digestive Health Info & Tips
      • The IBS Lowdown
      • The Word on GERD (& Acid Reflux / Heartburn)
      • The IBS & GERD Connection
      • Shopping w/Dietary Restrictions
      • Low FODMAP Food Plan
      • What a Symptom-Free Day Looks Like
    • Baking/Cooking Tips
      • Squash Prep & Cooking Tutorials w/Photos
        • How to Peel, Cut & Cook Whole Butternut Squash (w/Photo Guide)
        • How to Peel, Cut & Cook Whole Kabocha Squash aka Japanese Pumpkin (w/Photo Guide)
      • How to Prep Eggplant to be Roasted & Stuffed (w/Photo Guide)
      • Cheesecake Tips
      • Truffle Making/Dipping Tips
      • Tips for Dessert Sauce Drizzling

Chicken Parmesan Casserole

November 16, 2014

chix parm2This has to be one of the best options ever for a quick, delicious dinner. It took 15 minutes to throw together (basically the time it took to boil the pasta) and tasted so very good. Thanks to Pinterest for the idea!

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**

Chicken Parmesan Casserole
Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)
Chicken Parmesan Casserole
Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)
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.
Print/Save:
Print Recipe
Recipe Rating:
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print/Save:
Print Recipe
Recipe Rating:
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
*click one of the 5 stars above to submit your rating (click on 1st star for 1 star rating, 5th star for 5 star rating, etc.*
Servings Prep Time
8to 10 servings 15minutes
Cook Time Total Time
25minutes 40minutes
Servings Prep Time
8to 10 servings 15minutes
Cook Time Total Time
25minutes 40minutes
Ingredients
  • 1 (16oz)box uncookedpasta(I used rotini, but penne or fusili would work great too)
  • 1-2wholeplain 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)jarstomato basil pasta sauce(tomato basil is best, but you could use another kind of red marinara if you prefer)
  • 2cupsshredded mozzarella cheese(divided)
  • 1/3cupgrated parmesan cheese(divided)
  • 3/4cupItalian Seasoned breadcrumbs(divided - and they need to be Italian Seasoned for the dish to have the right flavor)
Ingredients
  • 1 (16oz)box uncookedpasta(I used rotini, but penne or fusili would work great too)
  • 1-2wholeplain 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)jarstomato basil pasta sauce(tomato basil is best, but you could use another kind of red marinara if you prefer)
  • 2cupsshredded mozzarella cheese(divided)
  • 1/3cupgrated parmesan cheese(divided)
  • 3/4cupItalian Seasoned breadcrumbs(divided - and they need to be Italian Seasoned for the dish to have the right flavor)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cook the pasta according to package directions for al dente. (I chop up the chicken while the pasta is cooking)
  3. 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.
  4. 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.
  5. Bake in preheated oven for 25 minutes, until top has browned and cheese is melted.
  6. Remove from oven and let stand for about 5 minutes before serving.
Recipe Notes

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome! I'm Meredith - a wife and mom of two fur-children trying to balance an intense love of food with a desire to be healthy. Read More →

Follow the Yums:

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Browse By Category:

Browse the Archives:

Featured Desserts:

Caramel-Filled Twix Cookies

Soft Dark Chocolate Red Wine Truffles

Gluten-Free Red Wine Fudge Brownies

Gluten-Free Red Wine Fudge Brownies

Butter Heath Fudge

Butter Heath Fudge

See More Desserts ➝

Footer

Welcome! I'm Meredith - a wife and mom of two fur-children trying to balance an intense love of food with a desire to be healthy. Read More →

Follow the Yums:

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Harvest Tuna Salad
Butter Heath Fudge
Spiced Apple Cranberry Sauce

See More 30 Minute or Less Recipes →

Sign up for e-mail alerts and never miss out on new, delicious recipes!
Enter your email address:

All images and recipes © Yumsforthetum.com 2016