Description

This family favorite is super easy to make, made with real food ingredients, and also freezer friendly.

Ingredients

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 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: 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.