Chicken Parmesan Casserole

Guest is Personal Chef Jill Aker-Ray

CHICKEN PARMESAN CASSEROLE

 

Serves 6 to 8

Prep Time: 10 minutes

Total Time: 50 minutes

 

INGREDIENTS:

– 2 pounds oneness skinless chicken thighs or breasts, diced 

– ½ teaspoon kosher salt

– ¼ teaspoon black pepper

– ½ teaspoon garlic powder

– 1 – 24-ounce jar marinara sauce

– ½ cup shredded Parmesan

– 1­½ cups shredded mozzarella cheese

– 1 cup panko, toasted

– 2 tablespoons olive oil

– ¼ cup fresh herbs (parsley, basil, oregano, etc.), chopped

 

 

INSTRUCTIONS:

 

Preheat the oven to 350 degrees .

Spray an 11­½-inch-by-7­½-inch baking dish with cooking spray.

Place the chopped chicken into the pan and season with salt, pepper and garlic powder.

Pour the marinara sauce over the top and stir to mix. Sprinkle the two cheeses over the top of the chicken and sauce.

In a small bowl, combine the panko, herbs and olive oil. Spread the seasoned panko evenly over the top of the cheese layer.

Cover with foil and bake for 30 minutes. Remove foil and continue to bake for an additional 15 minutes, until the chicken has cooked through and the casserole has begun to brown and is bubbling. 

Serve over spaghetti or spaghetti squash with a crispy cool salad.


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