3 Cheers For Chicken Parmesan Casserole!
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chicken Parmesan Casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Can I get an “amen” for this delicious casserole?!
Check out what our pals over at Blissfully Baking had to say about this recipe:
This casserole is awesome for so many reasons. Although I love my classic Skillet Chicken Parmesan, this recipe skips the steps of dredging and dipping which can get bit messy. Just throw the raw chicken in the oven with a few other simple ingredients and you’ll have a comforting, flavorful supper waiting in less than an hour. I especially love the buttery and crunchy topping!
Yes, the buttery crunchy topping is my FAVE part of this casserole, too!
Ingredients
2 lbs raw boneless, skinless chicken breasts, cubed
4 cloves garlic, minced
¼ t McCormick crushed red pepper flakes (or more to taste)
¼ cup fresh basil, finely chopped
2 cups marinara/pasta sauce
1 ½ cups 2% part skim shredded mozzarella cheese, divided
2 oz (or ½ cup) Kraft Parmesan cheese, grated, divided
3.5 oz garlic croutons, roughly crushed
Fresh basil or parsley, roughly chopped (optional)
Instructions:
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with nonstick spray and spread cubed pieces of chicken across the bottom in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over the top. Cover with sauce and sprinkle with ¾ cup mozzarella and 1/3 cup of the parmesan. Scatter the crushed croutons on top and cover with remaining cheese. Bake for 40 minutes and let stand 5 minutes before serving.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Serve with a tossed salad and fresh breadsticks.
Thank you Blissfully Baking for this delicious recipe!