Chicken Parmesan Casserole
Description
Chicken Parmesan Casserole served with pasta is quick, HEALTHY
and EASY WEEKNIGHT DINNER for whole family.
Ingredients
·
1.5 lb. cooked chicken- diced (if you don’t have cooked chicken
simply grill almost 2 lb. thawed boneless chicken breast in the pan, season
with salt and pepper to taste)
·
1 jar (28 ounces) of marinara sauce
·
1 ¾ cup shredded mozzarella cheese
·
½ cup grated Parmesan cheese
·
1 ½ -2 tablespoons olive oil
·
1 cup Panko bread crumbs (if use finer bread crumbs, not flacked
kind like Panco, I suggest you to use just ¾ cup or the top will be too sandy)
·
Italian seasoned salt-to taste
·
1 ½ -2 tablespoons freshly chopped parsley for serving
Instructions
1. Preheat
oven to 350 F and grease 8 ½ x 8 ½ inch casserole with olive oil or spray with
cooking spray.
2. Place
chopped cooked chicken in baking dish and pour marinara sauce over the chicken,
stir to combine.
3. Spread
shredded mozzarella cheese on top to cover the chicken. Sprinkle with grated
parmesan.
4. In a bowl
stir together bread crumbs and Italian seasoned salt. Add 1 tablespoon of olive
oil and stir well. If it seems to dry and the crumbs are not evenly moistened
add more olive oil and stir to combine. It depends on the texture of bread
crumbs you us. Finer crumbs will seem to dry and need more oil, flacked crumbs
like Panko need less oil.
5. Sprinkle
bread crumb mixture over the cheese and bake 20-25 minutes until bread crumbs
get nice golden color.
6. Sprinkle
freshly chopped parsley before serving if desired.
7. If you
want to make this ahead and freeze for later DO NOT BAKE, just cover the
casserole and place in the freezer. Thaw completely before baking.
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