Yums for the Tum

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Chicken Parmesan Casserole

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.
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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**

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