Chicken Parmesan Casserole
Ingredients
- 2 tbsp extra virgin olive oil
- 1 1/2 lb. organic chicken breast cubed
- 1 tsp pink himalayan salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 23 oz marinara sauce
- 18 oz La Pasta Tortellini
- 1/2 cup panko bread crumbs
- 2 cup shredded parmesan cheese
Instructions
- Place a skillet over medium heat and pour in 2 tbsp extra virgin olive oil.
- While that is heating up, mix together in a small bowl 1 tsp pink himalayan salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Italian seasoning.
- Place the 1 1/2 lb. organic chicken breast cubed into the heated skillet and sprinkle on the small bowl of seasonings.
- Saute until the chicken is cooked through. It is cooked when it reaches 165 f.
- In an 8x8 dish, pour a thin layer of marinara sauce.
- Add in 9 oz. (half) of the 18 oz La Pasta Tortellini
- Place half of the chicken on top, pour 1/3 of the marinara on top, then 1/3 of the cheese and 1/3 of the bread crumbs. Repeat in this order with the remaining ingredients. You should have 2 layers.
- Bake at 350 f for 45 minutes. See the freeze ahead instructions below.
Notes
To Freeze: Do not bake, instead cover with a freezer safe lid or wrap in parchment paper and saran wrap. Freeze for up to 2 months.
To bake, set in the refrigerator the night before. Bake at 350 f. for 45 minutes to 1 hour until the cheese is gooey and breadcrumbs are crispy.