Description
This Easy Chicken Parmesan Casserole is a comforting gluten-free dish that combines tender cubed chicken, pasta, marinara sauce, and a flavorful breadcrumb topping baked to perfection. It’s an effortless weeknight meal that delivers the classic flavors of Chicken Parmesan in a wholesome, family-friendly casserole format.
Ingredients
Scale
Pasta Base:
- 1 1/2 lbs uncooked chicken, cut into bite-size cubes
- 16 oz gluten-free pasta penne or rotini (about 1 ½ boxes of Jovial brand)
- 1 cup cherry tomatoes
- 5 cups marinara sauce (about 40 oz)
- 1 cup chicken broth
- 4 garlic cloves, minced
- 1 tbsp butter
Topping:
- 1 cup gluten-free breadcrumbs or crushed gluten-free crackers
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 2 tbsp butter
- Salt and pepper to taste
- ½ cup grated Parmesan cheese (optional or dairy-free alternative)
- 1 ½ cups shredded mozzarella cheese (dairy-free if needed)
- Fresh basil for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) and lightly grease a 9×13-inch baking dish to ensure the casserole doesn’t stick.
- Prepare the Pasta Base: In the greased baking dish, combine the cubed chicken, uncooked gluten-free pasta, marinara sauce, chicken broth, cherry tomatoes, minced garlic, and seasonings. Stir everything gently to combine. Cover the dish with aluminum foil and bake for 25 minutes to allow the ingredients to meld and the pasta to start cooking.
- Make the Topping: While the casserole bakes, melt the butter in a medium skillet over medium heat. Add the gluten-free breadcrumbs, garlic powder, onion powder, Italian seasoning, and a pinch of salt. Toast the mixture, stirring frequently, until the breadcrumbs are golden brown and fragrant, creating a flavorful crust for the dish.
- Top the Casserole: After the initial baking, remove the casserole from the oven and take off the foil. Evenly sprinkle shredded mozzarella cheese over the top, then add the toasted breadcrumb mixture to form a crispy topping layer.
- Final Bake: Return the casserole uncovered to the oven and bake an additional 20-25 minutes until the cheese is melted, bubbly, golden brown, and the chicken reaches an internal temperature of 165°F (74°C) ensuring it is safely cooked through.
- Garnish and Serve: Allow the casserole to cool for a few minutes before serving. Garnish with freshly grated Parmesan cheese if desired, and sprinkle fresh basil leaves on top for a bright, fresh flavor.
Notes
- For perfectly cooked pasta, aim for an al dente texture before baking by using the recommended baking time.
- Use leftover rotisserie chicken to save time and simplify the recipe.
- For an even golden and crispy topping, broil the casserole for 2-3 minutes at the end of baking, watching closely to avoid burning.
- Drizzling a little olive oil over the top before baking can enhance the richness and help the breadcrumb topping toast beautifully.
Nutrition
- Serving Size: 1 slice (about 1/8 of recipe)
- Calories: 380
- Sugar: 6g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
