Slow Cooker Chicken Parmesan Casserole

feeds 6-8


4 boneless, skinless chicken breasts

salt and pepper, to taste

2 (24 ounce) jars of marinara (I like Rao’s brand)

1 (16 ounce) box penne pasta, cooked

2 cups shredded mozzarella cheese

1/2 cup panko breadcrumbs


In a slow cooker, sprinkle chicken with salt and pepper.  Cover chicken with one jar marinara and cook on low for 4-5 hours.


Shred chicken.  In a 9×13 casserole dish, mix together cooked pasta, chicken, and 1 jar marinara.  Top with mozzarella cheese and bread crumbs.   Bake uncovered for 10 minutes, or until cheese is melted.