Italian · Dinner
Baked Chicken Cheese Casserole (Gluten-Free)
Boneless chicken breast cubes bake under a bubbling layer of mozzarella and parmesan, folded into a garlicky tomato sauce with onion, oregano and basil. Gluten-free breadcrumbs made from rice flour and cornmeal-crumb topping add crunch. Served hot from a small baking dish as an Italian-style casserole.
$5
15 minsPrep
28 minsCook
43 minsTotal
EasyLevel
Nutrition per serving
538Calories
54.8gProtein
24.5gFat
26.9gCarbs
6.7gSugar
3.2gFiber
901mgSodium
172mgChol
10.8gSat Fat
975mgPotassium
480mgCalcium
3.1mgIron
1.1mcgVitamin B12
11mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Preheat oven to 400F (200C). Pat chicken dry and season with salt and pepper. Mince garlic and chop onion finely.
2
Heat olive oil in a skillet over medium heat. Cook onion and garlic for 3 minutes until soft, fragrant, with no raw garlic bite.
3
Heat skillet to medium-high. Add chicken cubes and sear for 5 minutes, turning occasionally, until outside turns opaque and lightly golden.
4
Stir in tomatoes, oregano-dried, and basil-dried. Simmer over medium-low heat for 5 minutes until sauce thickens slightly.
5
Transfer chicken and sauce to baking dish. Scatter mozzarella and parmesan over top. Toast breadcrumbs and cornmeal in dry pan over medium heat for 2 minutes until golden, then sprinkle over cheese.
6
Bake at 400F (200C) for 15 minutes until cheese bubbles at edges and chicken reaches 165F (74C) internally.
7
Rest casserole for 5 minutes so sauce settles and cheese firms slightly.
8
Plate
Spoon casserole onto plate. Garnish with parsley and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 1 cup120g, a third of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 11 onion
- 1 tsp1 tsp oregano-dried
- 1/2 tsp1/2 tsp basil-dried
- 2 tbsp2 tbsp olive oil
- 3 oz86g mozzarella
- 2 tbsp14g parmesan
- 4 tbsp28g gluten-free breadcrumbs
- 2 tbsp16g cornmeal
- salt, to taste
- black pepper, to taste
- 2 tsp2 tsp parsley
