This Chicken Parmesan Casserole is baked (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce.
Chicken Parmesan Casserole
Category: Entree,Dinner
This Chicken Parmesan Casserole is baked (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce.
- 2 T. extra virgin olive oil
- 2 garlic cloves, minced
- sprinkle of red pepper flakes
- about 2 lbs. boneless skinless chicken breast, cut into approximately 2-3 inch chunks
- salt & pepper
- 2 1/2 - 3 c. tomato sauce
- 1/4 c. chopped fresh basil
- 8 oz. mozzarella cheese, shredded
- 2 oz. fresh grated Parmesan cheese (about a cup)
- about 4 c. homemade croutons, or your favorite store bought brand (I've included my recipe below)
- 2 cloves garlic minced to a paste
- 3 T. extra-virgin olive oil
- 1/4 t. salt
- 4 c. fresh bread cubes (1/2 -3/4 inch cubes)
Homemade Croutons
- Preheat oven to 350.
- Pat chicken dry with paper towels and season with salt & pepper.
- In a 13 x 9 inch baking dish, add chicken, olive oil, garlic and a sprinkle of red pepper flakes. Toss well, spread out in an even layer. Spread tomato sauce evenly over chicken and sprinkle with chopped basil.
- Sprinkle half the mozzarella and half the Parmesan over the sauce layer. Spread the croutons over the cheese. Then sprinkle the remaining cheese over the layer of croutons.
- Bake for 35 minutes.
- Combine oil, garlic, and salt in a large bowl. Add bread cubes and toss until well coated. Spread onto a baking sheet. Bake at 350 for about 15 -20 minutes, until golden brown.
Homemade Croutons
