2 skinless chicken breasts, cooked, sliced into pieces.
4 cups corn pasta, cooked
2½ cups marinara sauce
1 cup parmesan cheese, shredded
⅓ cup cornmeal / gluten-free breadcrumbs
Preheat oven to 350° F
In a large bowl combine sliced chicken, cooked pasta, marinara sauce and ⅔ cup parmesan cheese.
Mix until combined.
Spread the pasta in a 8x8 casserole dish.
Spread breadcrumbs over pasta .
Cover casserole dish with foil. Bake for 30 minutes. Remove from oven, uncover and top with remaining parmesan cheese. Continue to bake for another 10 minutes until cheese is melted.