Baked Chicken Parmesan

 Print Friendly and PDF

Gooey, Cheesy and delicious.


  • 1 8oz.pkg. Hodgson Mill Gluten Free Brown Rice Penne
  • 1 Tbsp. olive oil
  • 3 cloves garlic, or 3 tsp. of minced
  • 1/2 cup onion, chopped
  • 1 tsp basil, dried
  • 1 tsp oregano
  • 1/4-1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 6 oz can tomato sauce
  • 14 oz.can diced tomatoes
  • 2 cups chicken broth, divided
  • 1/2 cup Parmesan cheese, grated, divided
  • 1 chicken breast, cut into 4-5 pieces
  • 1 cup mozzarella cheese, shredded


In a small pan, cook chicken pieces in 1 cup of chicken broth, until done. Shred and set aside. (Reserve the chicken broth)

Preheat oven to 375°. Grease an 8x8- inch baking dish.

In a large skillet, sauté onion, garlic, basil, oregano, and red pepper flakes in olive oil over medium-high heat for about 3 minutes or until onion is tender. Add tomatoes, tomato sauce, and 1 cup chicken broth to skillet stir to combine. Pour pasta into sauce and bring mixture to a boil. Cover skillet and cook pasta for 9 minutes, reducing heat so the sauce is only simmering. Stir pasta a few times as it cooks to keep it from sticking to bottom of the skillet. When the pasta is finished cooking, stir in 3/4 of the parmesan cheese and shredded chicken. Add some of the chicken broth you saved from cooking the chicken if the mixture seems dry.  Pour into prepared baking dish. Sprinkle mozzarella cheese and remaining parmesan cheese over the top of the dish. Bake for 15-20 minutes or until cheese is melted and lightly brown on top.


6-8 servings Print this Recipe

Copyright © 2018 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401