Description
A gluten-free baked chicken parmesan casserole layered with pasta, marinara, chicken, mozzarella and a crispy breadcrumb-Parmesan topping.
Ingredients
Scale
- 48 ounces (1360g) marinara sauce (2 – 24 oz jars or homemade)
- 16 ounces (454g) small dried pasta (rigatoni, penne, ziti)
- 4 cups cooked chopped chicken (approximate weight not specified)
- 2 cups shredded mozzarella cheese (approximate weight not specified)
- 1/2 cup grated Parmesan cheese (approximate weight not specified)
- 1/2 cup Italian breadcrumbs (approximate weight not specified)
- 3 tablespoons melted butter (approximate weight not specified)
- 1 tablespoon olive oil (for drizzling on pasta to prevent sticking)
Instructions
- Step 1: Preheat Oven & Prepare Dish: Preheat your oven to 400F. Spray the inside of a 9 x 13 inch baking dish with nonstick cooking spray to help prevent the casserole from sticking and make serving easier.
- Step 2: Boil Pasta Carefully: Fill a large pot with salted water and bring it to a boil. Add the dried pasta and cook according to the package instructions, but watch closely to avoid overcooking as pasta will finish cooking in the oven.
- Step 3: Drain & Oil Pasta: Once the pasta is cooked but still firm, drain it thoroughly. Transfer the pasta to the prepared baking dish, then drizzle 1 tablespoon olive oil over it and toss gently to prevent the pasta from sticking as it cools.
- Step 4: Mix Topping Ingredients: In a bowl, combine the grated Parmesan cheese and Italian breadcrumbs. Pour in the melted butter and mix by hand until the mixture is crumbly but slightly moist. This texture is important to create a crispy topping when baked.
- Step 5: Layer Chicken & Sauce: Evenly spread the chopped cooked chicken over the pasta in the baking dish. Pour the marinara sauce evenly over the chicken, making sure it covers the chicken completely for consistent flavor throughout the casserole.
- Step 6: Sprinkle Cheese Evenly: Generously sprinkle the shredded mozzarella cheese evenly over the marinara sauce and chicken layer. Even distribution allows the cheese to melt beautifully over the top.
- Step 7: Top with Breadcrumbs: Spread the breadcrumb and Parmesan topping evenly over the mozzarella layer. The topping should appear light and crumbly, preparing it to crisp up during baking and provide the classic chicken parmesan texture.
- Step 8: Bake to Golden Deliciousness: Place the casserole in the preheated oven and bake for about 20 minutes. Bake until the sauce is bubbling and the breadcrumb topping turns a golden brown color. The aroma will signal that the casserole is ready.
- Step 9: Cool & Serve: Remove the casserole from the oven and allow it to cool for 5 minutes before serving. This resting time helps the flavors meld together and makes it easier to serve.
Notes
- Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 days, keeping it covered to prevent drying.
- Refrigeration: Cool completely, then store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap the casserole tightly with plastic wrap or aluminum foil and place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To prevent pasta from sticking, toss it with 1 tablespoon olive oil right after draining.
- If marinara sauce is too thick, gradually stir in up to 1/4 cup hot water to achieve the desired consistency.
- For an extra crispy topping, broil on low for 2 minutes at the end of baking, watching carefully to avoid burning.
- If cheese melts unevenly, cover the dish with aluminum foil during the first 15 minutes of baking, then remove foil for the remaining time.
- Place a baking sheet under the casserole dish if concerned about sauce bubbling over in the oven, to keep the oven clean.
- Serve with gluten-free garlic bread or a simple green salad.
- Roast vegetables or steam broccoli for added color and nutrition.
- Garnish with fresh basil or parsley for freshness. A drizzle of balsamic glaze or extra Parmesan cheese adds flavor at serving.
- Use leftover rotisserie chicken for quick assembly.
- Substitute panko breadcrumbs with gluten-free breadcrumbs if needed.
- Use fresh mozzarella slices or shredded mozzarella based on preference.
- Choose boneless, skinless chicken breasts for tenderness and easy layering.
- Opt for high-quality marinara sauce, homemade or store-bought with a rich, chunky texture.
- Use freshly grated Parmigiano-Reggiano cheese for superior flavor and melting characteristics.
- Panko breadcrumbs provide desirable crunch for topping; gluten-free options are suitable substitutions.
- Extra-virgin olive oil offers robust flavor for drizzling on pasta and casserole top.
- Reheat leftovers in a 350F oven until warmed through, about 15 minutes. Cover loosely with foil to prevent the topping from burning if reheating longer.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified