Gluten-Free Chicken Parm Casserole
Chicken parm casserole is full of tender, juicy chicken, red marinara sauce, pasta, and melty mozzarella. It's ready in just about an hour, making it the perfect dinner for any day of the week!
Servings: 12 people
Calories: 264kcal
Ingredients
- 1 box gluten-free pasta
- 2 ½ cups shredded mozzarella
- ½ cup grated parmesan cheese
- 1 cup gluten-free breadcrumbs
- 28 ounce pasta sauce
- 3 ½ cups water
- ½ tablespoon Italian seasoning
- ¾ teaspoon salt
- 10 oz Springer Mountain Farms grilled chicken strips
- 1 tsp basil
Instructions
- Preheat the oven to 425 degrees and lightly grease a 9x13 baking dish. Mix the Italian seasoning, basil, and salt in a small bowl.
- In a large bowl or a casserole dish, mix the dry pasta, pasta sauce, water, and seasonings until well combined. If using a bowl, pour everything into the casserole dish once mixed.
- Cover the baking dish tightly with foil and bake for 30 minutes.
- Remove the dish form the oven and stir the pasta mixture, adding more sauce if it's too dry.
- Top the pasta mixture with chicken strips, mozzarella cheese, breadcrumbs, and parmesan cheese, in that order.
- Bake uncovered for 12 to 15 minutes until the cheese is melty and the breadcrumbs are golden.
Video
Notes
Storage
- Refrigerate for up to 3 days in an airtight container or covered in the original dish.
- Freeze for up to 3 months in an airtight, freezer-safe container. Defrost before reheating.
- Bake covered at 350 until heated through, or microwave individual portions at 1-minute intervals.
- Cooking times vary from pasta to pasta. If your pasta isn't tender after 30 minutes, cook it for five more minutes and check again, repeating until it reaches your desired tenderness.
- All pasta brands absorb liquid differently. Give your pasta a good stir after initially baking it to see if it's tender. Add more pasta sauce if it's not wet enough for you.
- If your grocery store doesn't carry gluten-free pasta and breadcrumbs, you can easily find them on Amazon.
- Although initially watery, your pasta mixture will become thick as it cooks. To avoid sticking, spray your baking dish with cooking spray.
- I used a light baking dish for this recipe. If your dish is dark, check the pasta bake for doneness about 5 minutes early to avoid burning.
Nutrition
Serving: 1g | Calories: 264kcal | Carbohydrates: 40g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 675mg | Potassium: 221mg | Fiber: 2g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 5mg | Calcium: 182mg | Iron: 1mg
