Plaid & Paleo

Eat well. Live clean.

You are here: Home / casserole / Paleo Chicken Parmesan Casserole

Paleo Chicken Parmesan Casserole

by

Chicken Parmesan Bake (dairy-fee, gluten-free) | Plaid and Paleo
Why hello there November and Day Light Savings Time. I used to be such a fan of Day Light Savings, not anymore. Day Light Savings means the end of evening shoots for food bloggers. Gone are the days of making dinner, taking pictures and eating. Also it is getting cold! I took these pictures outside in my winter coat and half were blurry because I was shaking so hard. I am not prepared for cold weather.

Remember last year when everyone went crazy for PaleOMG’s 5-ingredient Pizza Pie?! I am still a huge fan, and it is a go-to dinner for me. Awhile back I modified her recipe for my Enchilada Pasta Bake, which is one of my family’s favorites! I used to love chicken parmesan in my pre-paleo days. I thought why not put all my favorite chicken parmesan flavors into a tasty paleo chicken parmesan casserole. The result is a delicious and easy chicken parmesan casserole that doesn’t leave you missing any of the cheese!

PS: Everyone remember to go vote tomorrow, November 4th, if you live in the States!

Chicken Parmesan Bake (dairy-fee, gluten-free) | Plaid and Paleo

Print
Paleo Chicken Parmesan Bake

Serves 4-6

Ingredients

  • 3 lb spaghetti squash, cut lengthwise
  • 2 chicken breasts, about 1 lb
  • 1 tbls flavor god garlic lovers or italian seasoning
  • 2 tsp ghee
  • 4 eggs, whisked
    • Marinara Sauce:
  • 14 oz can diced tomatoes
  • 6 oz can tomato paste
  • 1/2 cup red wine or water* Whole30
  • 3 tbls flavor god garlic lovers or italian seasoning
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
    • Topping:
  • 1/2 cup almond flour
  • 1 tbls flavor god garlic lovers or italian seasoning

Directions

    For the filling:
  1. Heat oven to 400 degrees. Cook spaghetti squash on a baking sheet rind side up for 30 minutes.
  2. Season each chicken breast with flavor god and top with 1 teaspoon ghee.
  3. After 15 minutes, place in oven with spaghetti squash for remaining 15 minutes.
  4. Remove spaghetti squash and chicken from oven and turn oven down to 350 degrees.
  5. Once cooled, run a fork lengthwise on the spaghetti squash to create noodles and cut chicken into bite-sized pieces
    6. For the sauce:
  6. In a small saucepan, add in all sauce ingredients. Bring to a boil then simmer for 10-15 minutes.
  7. Use an immersion blender to mix until smooth.
    8. To assemble:
  8. In a large bowl, combine spaghetti squash noodles, chicken bites and sauce.
  9. Mix in whisked eggs.
  10. Place in a large greased casserole dish.
  11. Combine almond flour and flavor god seasoning. Sprinkle on top of entire casserole.
  12. Place in oven for 45 minutes or until set.

Notes

You can sub your favorite clean spaghetti sauce for the marinara sauce to cut done on the ingredients!

https://plaidandpaleo.com/2014/11/paleo-chicken-parmesan-casserole.html

Enjoy!
x vanessa
Chicken Parmesan Bake (dairy-fee, gluten-free) | Plaid and Paleo

Related posts:

Grain-free Chicken Parmesan Meatballs with Simple Marinara Dipping Sauce | Plaid and PaleoChicken Parmesan Meatballs Creamy Chicken Pasta | Plaid and PaleoPaleo Creamy Chicken Pasta Paleo Bacon Chicken Pasta | Plaid and PaleoPaleo Bacon Chicken Pasta Butternut Squash Lasagna with Cashew Cheese | Plaid and PaleoPaleo Butternut Squash Lasagna with Cashew Cheese

Reader Interactions

Comments

  1. My husband is allergic to Almonds. What could I substitute in this recipe for the almond flour?

    thanks
    Joan

  2. I made this tonight for dinner. The only thing I changed was that I didn’t puree the tomato sauce. I also added some garlic cloves chopped up. Overall, my husband and I lovveeeddd this meal! Thanks for sharing!

  3. Hi Vanessa!

    Just found your blog through Primally Inspired – this is a great recipe, really creative! Can’t wait to give it a go, I hope it turns out looking like yours!