CHICKEN PARMESAN CASSEROLE
Recipe tested: Willemien Windell
FOOD LOVERS RECIPES
Would like to share this recipe with you. I made this for lunch today and it was a WINNER! My husband absolutely loved it. Usually I’m not one to just make a recipe from the internet, but something just tickled me and so I gave it a try. And am I not glad!
This casserole is amazing. I don’t know how else to describe it. No seriously. It is good. Ridiculously good.
6 chicken breasts (however many you want/need)
olive oil (just one dollop)
minced garlic (a smattering or a little more than a smattering if you really like garlic)
red pepper flakes (leave these out if you don’t like any heat)
marinara sauce (probably won’t need more than one jar unless you are a marinara friend)
Parmesan cheese
mozzarella cheese (you will need twice as much mozzarella as Parmesan)
croutons (garlic or Italian-seasoned)
Cubed the chicken instead of leaving it whole pieces.
Into the bottom of a casserole dish goes some olive oil, some minced garlic and some red pepper flakes. And yes, those are the technical measurements. Use exactly “some.” No more, no less.
Cover the chicken with as much marinara sauce as you deem necessary.
Cover the marinara sauce with a 2 to 1 mozzarella to Parmesan ratio and cover the layer of cheese with a layer of croutons. Add another layer of 2 to 1 mozzarella to Parmesan on top of that. (We love cheese. Therefore, we love this part of the recipe.)
Bake the dish for about 35 minutes at 180°C.
Note:
I pre-cooked the chicken, boned it and cut it into bite-sized pieces, otherwise the 35 min is not enough to get the chicken cooked properly.