So, admittedly I do already have a Chicken Parm-asagna post from years ago on here, and it’s real good. But I got a recent mailing from my supermarket that included a recipe for chicken parm stuffed shells, which sounded really good even when I ran headlong into the fact that the store doesn’t carry the jumbo pasta shells they call for in the recipe. They do, however, have lasagna noodles, so here we are! This version has panko spread on top, which I really liked on the first day when they were still crunchy! I prepared this as a make-ahead thing, so you can just take it out of the fridge, at the finishing touch, and chuck it in the oven for a quick dinner when you get home from work. The leftovers held up well to being chucked in tupperware and hauled around up to Michigan and back!

The recipe uses some pre-shredded chicken. I am a big supporter of throwing a bunch of chicken breasts in a crockpot on low for a work day, shredding it when I get home, and freezing 1-2 breasts-worth in their own tupperware for upcoming recipes. It turns out real handy for me!

Ingredients:

• 1 24 ounce jar spicy marinara sauce, divided
• 2 cups ricotta
• 1 1/2 cups Italian style blend shredded cheese, divided
• 1 1/2 cups shredded mozzarella, divided
• 1 cup cooked shredded chicken
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• boiled lasagna noodles
• 1/2 cup panko bread crumbs

Grease a 9×13″ baking dish, then spread enough of the marinara into the dish to cover the bottom when you spread it around.

In a large bowl, stir together the ricotta, 1 cup of the Italian cheese, 1 cup mozzarella, the chicken, Italian seasoning, salt, and pepper.

Spread a layer of lasagna noodles in the prepared dish. Top with half of the cheese/chicken mixture, then a layer of the pasta sauce.

Add another layer of noodles, cheese, and sauce. Top with a final layer of noodles, some more sauce, and the remaining 1/2 cup each of the two shredded cheeses. Cover and throw in the fridge overnight.

When you’re about ready to eat, Sprinkle the panko over the top.

Place in a cold oven. Turn on to 400, and bake for 30 minutes (starting the timer without waiting for the oven to preheat). Slice and serve.

Chicken Parmesan Lasagna

Adapted from some Kroger flier recipe.

• 1 24 ounce jar spicy marinara sauce, divided
• 2 cups ricotta
• 1 1/2 cups Italian style blend shredded cheese, divided
• 1 1/2 cups shredded mozzarella, divided
• 1 cup cooked shredded chicken
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• boiled lasagna noodles
• 1/2 cup panko bread crumbs

Grease a 9×13″ baking dish, then spread enough of the marinara into the dish to cover the bottom when you spread it around.

In a large bowl, stir together the ricotta, 1 cup of the Italian cheese, 1 cup mozzarella, the chicken, Italian seasoning, salt, and pepper.

Spread a layer of lasagna noodles in the prepared dish. Top with half of the cheese/chicken mixture, then a layer of the pasta sauce. Add another layer of noodles, cheese, and sauce. Top with a final layer of noodles, some more sauce, and the remaining 1/2 cup each of the two shredded cheeses. Cover and throw in the fridge overnight.

When you’re about ready to eat, Sprinkle the panko over the top. Place in a cold oven. Turn on to 400, and bake for 30 minutes (starting the timer without waiting for the oven to preheat). Slice and serve.