That time I looked in the fridge after a particularly intense week of recipe development and before grocery day and found almost nothing. Except that barely used jar of organic pasta sauce and some leftover chicken. There’s almost always cheese in the cheese drawer.
If that doesn’t scream Put It All in the Casserole Dish and Bake It, well, I don’t know what does.
I mean, it’s not even a recipe, really, just an idea, but isn’t that the point of sharing here sometimes? We all know there are just “those days” when life or whatever caught up to us and it’s suddenly 6 o’clock and all we want is a cocktail but there are The Others (not like on Lost) to feed and who needs the guilt of starving your family to death?
So, this is what we do, in real life. We make a casserole out of whatever we have handy and we fake it like we had that planned all the time. Guess what? When it tastes as good as this dish, it totally works!
4 Ingredient Chicken Parmesan Casserole
8 ounces gluten-free pasta
½ Tablespoon olive oil or butter (or dairy-free butter substitute)
2 cups all-natural pasta sauce from a jar
1 teaspoon Italian seasoning
1 ½ cups chopped cooked chicken
¼ cup Parmesan cheese, grated
Sliced mozzarella cheese to cover to of dish before baking (I used 6 slices.)
Preheat your oven to 350F and lightly grease a 2-quart casserole.
Cook pasta according to package directions, then drain and toss with the olive oil.
Add pasta sauce, seasoning, chicken and parmesan cheese; stir gently to blend.
Spoon mixture into prepared casserole, then add sliced mozzarella over the top, completely covering the surface, overlapping slices as needed.
Bake in preheated oven 30 minutes, until cheese begins to brown and dish is bubbling at edges.
Steamed broccoli & gluten-free garlic bread make the perfect sides for this dish.