Chicken Parmesan Casserole

As a former long-distance runner, Italian food has long been a staple in my diet. But since pasta is now a thing of the past (I don't really care for the gluten free versions), I need to satisfy my craving in other ways. This family favorite dinner is comfort food at it's finest... and you won't even miss the pasta!

Chicken Parmesan Casserole
Yield: 8x8 pan

Ingredients
4 cups fully cooked chicken, shredded or cubed (about 1.5 lbs)
28 oz jar marinara sauce
2 cups shredded Italian cheese blend
1 cup Italian seasoned gluten free bread crumbs (panko and/or regular)
2 Tbsp olive oil

Note: To sneak in some extra veggies, I sautéed a chopped onion in olive oil until translucent and layered it between the chicken and marinara sauce.

Directions
1. Preheat oven to 350°F.
2. Grease 8x8 pan with nonstick cooking spray.
3. Layer half of chicken in pan. Top chicken with half of marinara sauce. Top with half of cheese, spreading to evenly cover chicken. Repeat all three layers with remaining ingredients.
4. In small bowl, mix breadcrumbs with olive oil. Sprinkle on top of casserole.
5. Bake 20-25 minutes, or until golden on top and bubbling on the sides.
6. Serve with tossed salad and/or steamed veggies (like broccoli).

Freezer Meal Instructions
• To Freeze: Assemble casserole as described above and freeze it before baking.
• To Prepare: Thaw casserole in refrigerator overnight. If middle is still slightly frozen, either defrost in microwave before baking or increase cook time. Cover casserole with foil if top gets too brown while baking.

Recipe adapted from Thriving Home.