Chicken Parmesan Casserole

This recipe is very forgiving. You can use more or less chicken, sauce and cheese to your liking. It’s an easy alternative to traditional chicken parmesan that involves breading the chicken, frying it, etc, etc, and the results are just as good. We actually prefer it done this way.

Chicken Parmesan Casserole
Serves 2-3

2 (uncooked) boneless skinless chicken breast halves -(I used 10 chicken tenders) cut into bite size pieces
1 regular size jar spaghetti or marinara sauce
red pepper flake
minced garlic
olive oil (or olive oil flavored cooking spray)
parmesan cheese (about one cup)
mozzarella cheese (about 2 cups)
Italian flavored croutons (crushed into smaller chunks)

Spray the bottom of an 8×8 baking dish with olive oil spray or a light coat of regular olive oil.

Add a bit of minced garlic and red pepper flakes (that’s as precise as it gets) to the bottom of the dish.

Add the chicken, then pour spaghetti sauce over top*.

Top with half of the cheese, one part parmesan cheese to two parts mozzarella cheese.

Sprinkle with croutons, then another layer of the parmesan/mozzarella mixture.

Bake at 350° for 35-40 minutes.

*You don’t have to use the entire jar of sauce if you think it’s too much. I use the whole thing and then serve this on a bed of spaghetti.