My family loves all things Italian…particularly food. I am always looking for new ways to re-invent family favorites. One evening as I was trying to figure out what to cook for my family, and I had an idea…what if I try to turn Chicken Parmesan into a casserole and voila … Chicken Parmesan Casserole. But just how to do that was another story.
I didn’t want to take the time to defrost chicken so precooked chicken was my best bet. I’m always amazed at the many ways to repurpose a rotisserie chicken. My idea for this casserole seemed like a perfect time to use this precooked and readily available source of protein.
I was brought back to a dish that I fell in love with many years ago. Our local mall had a restaurant called “The Brick Oven” and one of their signature dishes was Chicken Fromage. It was made with layers of pasta, chicken, sauce and cheese, and it was delicious.
Off to the grocery store I went for a few basic ingredients. All I had to buy was a rotisserie chicken and Parmesan cheese because all the other ingredients were in my fridge and panty. I created layers using thinly sliced yellow squash instead of pasta, but you could use eggplant, zucchini or even lasagna noodles. I also used good quality store-bought marinara sauce that didn’t have added sugar, but you could easily make your own from scratch.
Making the layers with veggies and sauce seemed like it would be a juicy challenge so I sweated my squash and cooked the pepper and onion mixture till most of the moisture had evaporated. That seemed to provide delicious layers that weren’t watery.
I served this to my family with a salad for a complete meal.