Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Yield: 4–6 servings
4 cups (about 1.5 pounds) fully-cooked chicken, shredded or cubed (where to find meat you can trust)
1 jar (28 ounces) of marinara sauce (or make your own)
1/2 cup shredded or grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 cup Panko or whole wheat bread crumbs (Here is how to make your own) (Gluten-Free Option: Use gluten-free breadcrumbs or almond meal instead.)
1–2 tablespoons olive oil
2–4 tablespoons of chopped fresh parsley (or 1 tablespoon dried parsley)
salt and pepper, to taste
INSTRUCTIONS
Make It Now:
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, mix the breadcrumbs, olive oil, fresh herbs and a pinch of salt and pepper together.
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.
Freeze For Later:
Follow Steps 1-5. Cover the casserole tightly with a few layers of plastic wrap and/or foil, squeezing out as much air as possible. Freeze for up to 3 months.
Prepare From Frozen:
Prepare From Frozen:
Thaw in the fridge over night and follow Step 6. Note: If it’s still slightly frozen in the middle, you’ll just have to cook it longer than the recipe calls for or defrost it a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.
No comments:
Post a Comment