I get really excited when I’m able to recreate my favorite dishes from the past to become one of my favorite low-FODMAP dishes of the future. I absolutely LOVE chicken parmesan. I’ve recreated a Baked Chicken Parmesan dish and while that’s also very good, I’m pretty proud of this new one. The Chicken Parmesan Casserole takes very little time and lasts a few days as leftovers. I hope you all will love it as much as my family did!
Before we start, let me tell you what you’ll need. First off, gluten free croutons. Finding these aren’t a problem. Finding these that are also low-FODMAP (no garlic added) proved to be a bit of a problem for me. So, I just made my own. I took Udi’s brand gluten free bread, broke up a few slices and placed them flat on a baking sheet. With the oven at 375F, I let the bread toast until they were very crispy. Next time, when I’m not in such a rush, I might toss the bread in some garlic-infused olive oil before toasting. That would probably be delicious. Since this chicken dish is prepared in 350F, I basically let the bread toast while I put together the dish and then took out the bread when it was ready, lowered to 350F and put in the dish. Simple.
As for the chicken, I’d recommend getting thinly sliced cutlets or chicken tenders. Regular chicken cutlets are a little too thick and won’t retain the juices as well.
Lastly, you need mozzarella cheese. I had some mozzarella balls that I needed to use up, so I used them in addition to shredded. You can use any kind that you’d like: shredded, balls, sliced. Cheese is cheese, right? I also used Parmesan cheese, but my love for Grana Padano is real, so that will be worked into the next time I make this.
Okay, that’s all you need to know! Here we go:
Coat the bottom of a glass baking dish with garlic-infused olive oil and sprinkle with some red chili pepper flakes.
Add your chicken.
Cover with marinara sauce and sprinkle with dried basil and dried oregano.
Top with mozzarella cheese and Parmesan cheese.
Now top with your croutons. Cover with another round of mozzarella cheese and Parmesan cheese.
Bake in a preheated oven at 350F for about 45 minutes, depending on the thickness of your chicken. Devour!
- Chicken cutlets or tenderloins
- Marinara sauce (Rao's Sensitive Formula works here)
- Mozzarella cheese
- Croutons (must be FODMAP-friendly; consider making your own)
- Garlic-infused olive oil
- Red Pepper Flakes
- Dried Oregano
- Dried Basil
- Coat the bottom of a glass baking dish with garlic-infused olive oil and sprinkle with some red chili pepper flakes.
- Add chicken to the bottom of the dish.
- Cover with marinara sauce and sprinkle with dried basil and dried oregano.
- Top with mozzarella cheese and Parmesan cheese.
- Top with croutons.
- Cover with another round of mozzarella cheese and Parmesan cheese.
- Bake in a preheated oven at 350F for about 45 minutes, depending on the thickness of your chicken.