That’s where this particular recipe starts to rise above the herd. First, it is a casserole. A juicy, cheesy, delicious casserole. Second, this chicken is not left in whole breast pieces; instead, it is shredded or cubed. This means the liquid ingredients are coating each little morsel of chicken, so it would be impossible for it to turn out dry, unless you cooked it for hours longer than the recipe calls for.
Serve this over any type of pasta, or even rice. Then add some steamed veggies or a nice green salad and you have a complete meal. Your family will love it!
INGREDIENTS
4 cups (about 1½ pounds) fully-cooked chicken, shredded or cubed
1 jar (28 ounces) of marinara sauce
½ cup shredded or grated Parmesan cheese
1½ cups shredded mozzarella cheese
1 cup panko or whole wheat bread crumbs
1-2 tablespoons olive oil
Fresh, chopped herbs (parsley, basil, oregano, etc.), to taste
Salt and pepper, to taste
INSTRUCTIONS
Preheat oven to 350 degrees F.
Grease an 8×8 casserole dish with cooking spray.
Layer the 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 dash of salt and pepper together. Sprinkle the seasoned breadcrumbs over the top.
Bake for about 20-25 minutes or until golden on top and bubbling on the sides.
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Quick Tip: This dish is definitely freezer-friendly, so you could actually make it a month in advance, freeze it, then thaw it and bake it whenever you are ready. Here’s how you do it. First, completely assemble your casserole and freeze it BEFORE you bake it. Now, when you are ready to bake it, you will have to do a bit of advanced planning. Take the casserole out of your freezer and let it thaw overnight, or until it has thawed completely, in your refrigerator. Then take it out of your fridge 30-60 minutes before you plan to start baking it, and let it sit out on your counter to come to room temperature. If it is still a little frozen in the middle when you take it out of your fridge, you can either defrost it further in your microwave, or bake it for a longer time. If you decide to bake it longer, be prepared to cover it with foil if the top of the casserole starts getting too brown or is looking dried out.
Recipe and image courtesy of Polly and Rachel at Thriving Home
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