leftover rotisserie chicken parmesan casserole
I cook pretty much every day, but I work 12-hour night shifts, so sometimes I am in a crunch for time to get supper ready. This is an easy dish that all it needs is a tossed salad to make a meal in a rush.
Blue Ribbon Recipe
Casseroles that can be thrown together on an easy night are essential, and this chicken Parmesan casserole is one of those. It has all the flavors you love from chicken Parmesan without the work. The hardest part of this recipe is deboning the rotisserie chicken. The juicy chicken is layered with marinara sauce, two types of cheese, and then herb stuffing on top. Once baked, the stuffing is a little crunchy, just like a breaded chicken cutlet would be. This easy dinner is great for weeknights or a lazy night when you don't feel like preparing dinner.
Ingredients
- 2 - 3 cups rotisserie chicken, deboned
- 1 jar marinara sauce (24 oz)
- 1 cup grated Parmesan cheese
- 2 cups grated mozzarella cheese
- 1 box savory herb Stove Top stuffing (6 oz)
How To Make leftover rotisserie chicken parmesan casserole
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Step 1Preheat the oven to 350 degrees F. -
Step 2Layer all the ingredients in your pan in the order they are listed, starting with the deboned rotisserie chicken.
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Step 3Then add the marinara sauce.
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Step 4Next, top with the Parmesan cheese and mozzarella cheese.
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Step 5Last top with the stuffing.
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Step 6Bake for about 20 minutes, or until top is golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
