Gluten-Free Chicken Parmesan Casserole (courtesy of Barbara Hierro)
Ingredients
- 2 large boneless skinless chicken breasts, or 8-10 chicken tenderloins
- 4 eggs beaten
- 2 ½ cups favorite marinara sauce
- 2 cups gluten free pasta
- 1 cup fresh spinach leaves
- 1 cup Parmesan cheese, shredded (or dairy free alternative)
- 1 cup almond four
- 1/3 cup gluten-free breadcrumbs
- 1 tsp. Italian seasoning
- 1 tsp. garlic powder
Preparation
- Preheat oven to 350°.
- On separate plates or bowls place flour and bread crumbs.
- Sprinkle half of Italian seasoning and garlic powder on each and mix thoroughly.
- Dredge chicken in flour, then dip in eggs and coat with bread crumbs.
- Place chicken on parchment paper lined baking sheet.
- Bake in pre-heated oven for 20 minutes until lightly browned.
- While chicken is baking bring pot of salted water to boil and cook pasta until al dente (gluten-free pasta usually cooks a few minutes longer.)
- Drain and rinse in cold water and set aside.
- In 8x8 cooking pan, place half the pasta, then lay half the chicken on top, and cover with marinara sauce and half of cheese.
- Place the rest of pasta over that layer, then spinach leaves and remaining chicken and sauce.
- Sprinkle with cheese and Parmesan if desired.
- Bake covered with foil for 20 minutes, remove foil and bake for 10 minutes more until bubbly.
- Let rest 5 minutes before serving.