Chicken Parmesan Casserole
photo by DrGaellon
- Ready In:
- 1hr 10mins
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- hot red pepper flakes, to taste
- 6 (5 -6 ounce) boneless skinless chicken breast halves
- 2 cups marinara sauce
- 1⁄4 cup chopped fresh basil
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 1 (5 ounce) package garlic-flavored croutons
- In a 9x13" baking pan, add the 2 tablespoons olive oil. Add the minced garlic and red pepper flakes; spread it around so it covers the bottom of the pan.
- Place chicken breasts in the pan. Pour the sauce on top of the chicken. Sprinkle basil on top. Sprinkle half of the cheeses on top of the basil. Dump all the croutons over mixture and finish it off with the other half of the cheese.
- Bake at 350 degrees for 45- 55 minutes until breasts are cooked through; remove from oven. Let stand for about 10 minutes before serving.
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I followed this recipe quite closely; only reducing the cheese (half) and croutons (one ounce) in order to save calories. My family gobbled it up and the house smelled like an Italian restaurant! Don't skip the croutons altogether... they're what makes this recipe swoon-worthy... but I wouldn't hesitate to use less than the whole bag the recipe specifies. THANK YOU for sharing. This has become a new staple in our home -- quick, easy and delicious!
Great recipe! Just made this dish and really found it very tasty. I cut my chicken breast into bite size pieces which reduced the cooking time to 35 mins. I was so tempted to cover this dish as it cooked but I refrained and followed the recipe to a tee. I served over rigatoni pasta so, I made a little extra sauce on the side. So simple and definitely a keeper. Thank you for sharing. Makes me so happy when a recipe I try turns out nicely.
WOW!!!!!!!!!!!! ANd WOW again! I had planned to make chicken caccitore but with the work finishing up the pantry I just wanted something extra special for the guys. This was raved over! Two big hungry guys ate it so fast and asked for 2nds. I served this over egg noodles and broccolli on the side. I plan to make this again very soon. I love the crunch on top and of course all the cheese. Major smiles from me. To make it all in one pan is even better and I can see using this recipe during the summer for a great summer dinner sandwich with some chips or side salad. Maybe throw some fresh spinach on the sandwich for color combo factor and health reasons to boot. LOL Gailaang this is a definite keeper and one I will make often. Now to make a bigger batch to freeze for a reheat day is going to be the ticket. The smells drove the guys crazy while they were working and they kept asking when was dinner. Simple and delicious. Thank you so much. Made for AUS/NZ Swap Mar 2012.
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RECIPE SUBMITTED BY
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!