Chicken Marinara Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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On the lighter side. Ingredients:
16 ounces diced chicken, cooked |
1/2 cup peeled and diced zucchini |
1/2 cup diced sweet onion |
1 cup fat free marinara sauce |
14 ounces fire roasted diced tomatoes |
7 ounces roasted red peppers, drained and diced |
4 ounces sliced mushrooms |
16 ounces lowfat swiss cheese or 16 ounces mozzarella cheese, shredded |
1 cup low-fat ricotta cheese |
1/2 cup fat free breadcrumbs |
1/2 cup parmigiano-reggiano cheese |
Directions:
1. Preheat oven to 375*.
2. Spray a 9x13 baking dish or pan with a nonstick cooking spray.
3. Saute the Onions and Zucchini.
4. In a large bowl mix together the cooked and diced Chicken, the sauteed vegetables, Diced Tomatoes, diced Roasted Peppers, and Mushrooms, set aside.
5. Using the prepared dish or pan, layer 1/2 the Chicken Mixture followed by 1/2 the Marinara sauce, then 1/2 the Ricotta cheese, and 1/2 of the Shredded Cheese.
6. Repeat the same sequence again using the last 1/2.
7. Sprinkle the top with the Parmigiano Reggiano cheese and then the breadcrumbs.
8. Bake Casserole for 40 minutes or until hot and bubbly.
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