My friend Kim pinned a recipe on Pinterest that has made my family so happy! Chicken Parm Casserole was originated with Chef John from Food Wishes. I haven't read much of his blog yet. Just browsing the pictures, my mouth is watering.
Chef John does video recipes. They are great for seeing how he puts them together, but I'm going to sum up here. Please do go over and watch his videos!
~The original recipe said this was done in 35 minutes. Probably because I do a large pan of it, it needed closer to an hour. Adjust accordingly.
~I pound my chicken just enough to even it out. Just pop it in a plastic storage bag, and use the flat side of a tenderizer to flatten it out a bit.
~If the topping starts to get too browned, slip a piece of foil loosely over the top for the last 15 minutes or so
2 tbsp olive oil
2 cloves crushed garlic
6 boneless skinless chicken breasts, pounded and cut in half to make easier to serve pieces
3 cups of your favorite spaghetti sauce
1 Tablespoon of Italian herbs (oregano for us)
8 oz mozzarella, shredded
4 oz Parmesan, grated
about 10oz croutons, more as needed to cover the caserole
Preheat oven to 350.
Place olive oil and garlic in the bottom of the pan.
Place chicken on top of oil, evenly spread to fill the pan.
Top with marinara, basil, half of the mozzarella and parmesan cheese.
Evenly coat with croutons, then finish with the remaining cheese.
Bake for 35-60 minutes, depending on thickness of chicken. This is one of those times when I highly recommend a meat thermometer.
We like to serve this with a side of whole wheat spaghetti and marinara.
Enjoy! Love to hear your reviews!