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Enjoy all the flavors of my gluten-free chicken parmesan without all the extra work with this gluten-free baked chicken parmesan casserole.
If you want an easy gluten-free dinner, then this gluten-free chicken casserole is for you. It's got juicy pieces of chicken, marinara, gluten-free pasta, and cheese that are baked to perfection. It's a chicken dinner the whole family will love.
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Ingredients.
This chicken Parmesan casserole recipe comes together really fast and has only a few ingredients you probably have on hand in your fridge and pantry.
- Chicken
- Olive Oil
- GF Pasta of choice
- Marinara Sauce of choice
- Cheeses
- Spices
- Gluten-free Bread Crumbs
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Ingredient notes and substitutions.
- Chicken - Normally, chicken parmesan consists of breaded chicken that is then topped with marinara and cheese. This chicken parm casserole makes that easier. I tend to use plain unbreaded chicken breasts that have been cut up for this recipe. If you really want to bread your pieces of chicken before adding them in, you can. If you want to use breaded chicken but want less work, you can add in some store-bought gluten-free chicken nuggets. Don't want any extra work? Then feel free to use leftover of your favorite gluten-free rotisserie chicken in this casserole.
- Gluten-free pasta - This is one of the recipes that I tend to use store-bought gluten-free pasta to make it quicker. Feel free to use your favorite brand. If you want to make this chicken parmesan casserole with fewer carbs, you can also use spaghetti squash or your favorite keto pasta.
- Gluten-free marinara - Always check the labels to make sure you are using a gluten-free marinara, as not all brands are gluten-free.
- Cheeses - You can't have a delicious chicken parmesan casserole recipe without the cheese. For this gluten-free chicken casserole, I use a combination of mozzarella, provolone, and a bit of parmesan for the topping for a delicious cheesy casserole.
- Gluten-free bread crumbs. - You can buy them or make home homemade gluten-free bread crumbs with your favorite gluten-free bread. If you want to reduce the carbs a little bit, you can use crushed pork rinds instead of bread crumbs.
Steps.
Step 1. Make the casserole filling.
- Cook the chicken if needed.
- Cook and drain the gluten-free pasta.
- Combine the marinara sauce, spices, and half the cheese with the chicken.
- Stir in the cooked pasta.
Step 2. Assemble the casserole.
- Transfer to a baking dish
- Top the chicken casserole filling with the remaining cheese.
- Sprinkle the gluten-free bread crumbs over the cheese.
Step 3. Bake the gluten-free chicken casserole.
Tips and tricks.
- Using frozen gluten-free breaded chicken. - Let them sit out at room temperature for 5-10 minutes. Cut them into smaller pieces as needed before adding them to the casserole. Bake the same as you would from fresh chicken.
- Cook the pasta to not quite al dente. - Because we are cooking and then baking our gluten-free pasta for this chicken casserole, you want to make sure to slightly undercook the pasta before adding it. This will help reduce the possibility of ending up with mushy gluten-free pasta once it's done.
- Use the right amount of marinara. - For this gluten-free chicken casserole, I tend to use two jars of marinara for every standard-size box of gluten-free pasta. This helps keep the pasta from drying out since gluten-free pasta absorbs more liquid than regular pasta.
- If you want your breading extra crispy on top, mix the bread crumbs with a little bit of melted butter before adding them to the top of the casserole before baking.
Making Ahead
- This casserole can be made two days ahead and stored in the fridge.
- Let it sit at room temperature for about 30 minutes before baking.
- Bake the casserole at 375 degrees for 30-40 minutes, or until the cheeses are bubbling and the top is golden.
Storage and reheating.
- Leftovers can be stored in the fridge for three to four days.
- To reheat this gluten-free chicken casserole, place it in a 350-degree oven for 15-20 minutes or until warm. You can also microwave leftover casserole in 30-second increments until warm.
Gluten-free freezer meal.
- This gluten-free chicken parmesan casserole can be frozen and stored in the freezer until you are ready to eat.
- Prepare it as if you were going to bake it off fresh.
- Let it cool to room temperature before baking.
- Do not bake it.
- Cover it tightly in a freezer-safe dish. (If you are going to freeze this casserole, I highly suggest using a disposable baking tray.)
- When you are ready to bake it, let it defrost in the fridge overnight. (Do not put a cold glass dish into a hot oven.)
- Bake it as if you were making it from fresh.
Pro tip: I add a little bit more sauce when I am going to be freezing it since the pasta will soak up a little bit more. This keeps the casserole from drying out while being stored.
This recipe can easily be doubled to make more for having leftovers or feeding a larger crowd.
Serving suggestions.
Serve this gluten-free pasta bake by itself or alongside a simple salad. If you really want to get more gluten-free Italian flavors, then I suggest whipping up a batch of gluten-free bread and turning it into some garlic bread.
More gluten-free pasta recipes.
If you really want more chicken parm love, then I suggest giving my full gluten-free chicken parmesan recipe a try. For more gluten-free pasta recipes, check out these favorites.
📖 Recipe
Gluten-free Baked Chicken Parmesan Casserole
Enjoy all the flavors of my gluten-free chicken parmesan without all the extra work with this gluten-free baked chicken parmesan casserole.
Equipment
- Baking Dish
Ingredients
- 2-3 Cups Chicken Diced. See notes for other options.
- 2 Tablespoons Olive Oil
- 2 24 OZ Jars of gluten-free Marinara Sauce
- 1 Box Gluten-free Pasta of Choice Cooked and drained
- 2 Cups Mozzarella Cheese Shredded.
- 1 ½ Cups Provolone Cheese You can use shredded or sliced.
- ½ Cup Parmesan Cheese Shredded.
- ½ Cup Gluten-free Bread Crumbs
- 1 ½ Teaspoon Garlic
- 1 Teaspoon Thyme
- 1 Teaspoon Oregano
- 1 Teaspoon Parsley
- ¼ Teaspoon Red Pepper Flakes
- 1 ½ Teaspoons Salt
- 1 Teaspoon Pepper
Instructions
- Preheat the oven to 350 degrees and lightly grease a 9x13 baking dish, and set it aside.
- Over medium-high heat, warm the olive oil in a skillet and then cook the chicken with half the spices.2-3 Cups Chicken, 2 Tablespoons Olive Oil
- While the chicken is cooking, cook the pasta to the package directions stopping just before the pasta is a little less than al dente, drain and set aside.1 Box Gluten-free Pasta of Choice
- Combine the marinara sauce, remaining spices, chicken, and pasta till everything is coated.2 24 OZ Jars of gluten-free Marinara Sauce, 1 ½ Teaspoon Garlic, 1 Teaspoon Thyme, 1 Teaspoon Oregano, 1 Teaspoon Parsley, ¼ Teaspoon Red Pepper Flakes, 1 ½ Teaspoons Salt, 1 Teaspoon Pepper
- Add half the mozzarella and provolone cheeses and stir till combined.2 Cups Mozzarella Cheese, 1 ½ Cups Provolone Cheese
- Transfer the mixture to a baking dish
- Top the mixture in the casserole dish with the remaining mozzarella and provolone cheese.2 Cups Mozzarella Cheese, 1 ½ Cups Provolone Cheese
- Sprinkle the top of the cheese with the gluten-free bread crumbs, and then top the bread crumbs with the parmesan.½ Cup Gluten-free Bread Crumbs, ½ Cup Parmesan Cheese
- Bake in the preheated oven for 30-40 minutes, until the cheeses are bubbling and the top is golden brown.
- Allow it to rest a few minutes, top with fresh parsley if desired and enjoy!
Notes
Ingredient substitutions.
- Chicken - Normally, chicken parmesan consists of breaded chicken that is then topped with marinara and cheese. This chicken parm casserole makes that easier. I use plain unbreaded chicken breasts that have been cut up for this recipe. If you want to bread your chicken pieces before adding them in, you can. If you're going to use breaded chicken but want less work, you can add in some store-bought gluten-free chicken nuggets. Don't want any extra work? Then feel free to use leftover of your favorite gluten-free rotisserie chicken in this casserole.
- Using frozen gluten-free breaded chicken. - Let them sit out at room temperature for 5-10 minutes. Cut them into smaller pieces as needed before adding them to the casserole. Bake the same as you would from fresh chicken.
- Cook the pasta to not quite al dente. - Because we are cooking and then baking our gluten-free pasta for this chicken casserole, you want to make sure to slightly undercook the pasta before adding it. This will help reduce the possibility of ending up with mushy gluten-free pasta once it's done.
- Use the right amount of marinara. - For this gluten-free chicken casserole, I tend to use two jars of marinara for every standard-size box of gluten-free pasta. This helps keep the pasta from drying out since gluten-free pasta absorbs more liquid than regular pasta.
- If you want your breading extra crispy on top, mix the bread crumbs with a little bit of melted butter before adding them to the top of the casserole before baking.
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
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