Easy Chicken Parmesan Bake

I’m always looking for new ways to use chicken breasts that I cook over the weekend to use all week long.  It just saves so much time after work not having to thaw and cook chicken.  The baked, grilled or shredded chicken is super versatile and can be transformed into anything you are craving.

Just cook it and put in an airtight baggie or container to store in the refrigerator.  I’ve even cooked the chicken and put it in the freezer if I have too much.  It keeps surprisingly well in the freezer actually.

This week, I made a healthier version of chicken parmesan.  Well, I really made two different versions.  One for my husband with regular pasta and one for my with zucchini & sweet potato noodles instead of pasta.  He would never been full off of vegetable noodles, so he got the real stuff.

Here is how I made the super easy baked chicken parmesan casserole! This recipe will feed two people or one very hungry husband with a little bit of leftovers for lunch the next day.

Ingredients:

1 large or 2 medium chicken breasts, baked

1/2 box of pasta – I used corkscrews, but any shape will work

1/2 jar of marinara sauce

1 cup shredded mozzarella cheese

1 tsp dried oregano

Cook the pasta 2 minutes short of the instructions on the box and drain.  It will continue cooking in the oven so you don’t want it to get gummy.

In a baking dish, pour in a little bit of pasta sauce to have a thin layer.  Add the pasta and about half of the remaining sauce.  Toss the pasta and sauce together.

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Lay the chicken breasts on top of the pasta.  I sliced the chicken so it would warm through more quickly and not dry out.  You can also leave the chicken breasts whole or dice it up if you prefer that.  Pour the rest of the sauce on top of the chicken and sprinkle the cheese and oregano on top.

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Bake at 375 degrees for 15 minutes or until the cheese is melted and the chicken is warm.  Serve with a salad or garlic bread and you’ve got a quick weeknight meal that is healthier than traditional chicken parm that is breaded and fried.

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Here is my zucchini and sweet potato noodle version too.

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