Chicken Marinara Casserole

Submitted by Donna Luckadoo

"On the lighter side."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 12

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.