Monday, September 24, 2012

Chicken Parmesan Casserole


I love searching Pinterest for new ideas and happened to come across this one. Honestly its super simple and tasted great right out of the pan, but when it came to leftovers the croutons got soggy. Instead of using whole chicken breast I just used chicken tenders and then cut those up into bite size nuggets. This really made it easier to serve. You can add your own flavors to it and it’s simple to adjust so give it a try!

Chicken Parmesan Casserole
(Adapted from Food Wishes)

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2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I used 5, but they were huge!)
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons

In a 9x13” casserole dish, combine the olive oil, garlic and red pepper flakes. Top with a layer of chicken breast then a layer of marinara sauce. Sprinkle on basil leaves , half of the mozzarella and half of the Parmesan. Top with croutons then sprinkle on remaining cheeses. Bake at 350 degrees for 35 minutes or until chicken is done.


1 comment:

  1. this seems a lot easier than the regular way of making it

    looks good