How to make a chicken parmesan casserole (video)

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Chicken is a go-to meat for many families since it's affordable and easy to find. However, eating chicken the same way often can get really boring, so recipes like this one are truly something to be grateful for! Chicken Parmesan isn't anything new and has been an American's favorite for a long time, but its messy preparation renders it not as easy to make at home every time you have a chicken craving. 
That's why you'll love this version. Turning chicken parmesan into a casserole saves you the hassle of the tedious process of breading the chicken breasts but, besides saving you time and some calories not being fried but baked, it delivers the same flavor and quality of a more traditional chicken parm. 
Chicken Parmesan Casserole
Cooktop Cove
Preparation Time: 20 minutes
Total Time: 1 hour
Serves: 6-8
2.5 lbs boneless, skinless chicken breast (or enough to line the bottom of the pan)
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon salt
1/2 tablespoon balsamic vinegar
1 teaspoon hot red pepper flakes (or to taste)
2 cups of marinara sauce (store bought or your own recipe)
1/4 cup fresh basil, chopped (or 2 tablespoons dried)
1 cup mozzarella, shredded, divided
1/2 cup Parmigiano-Reggiano, grated (freshly grated recommended) and divided
1 (5-oz) package garlic croutons
1. Preheat oven to 350° F (175° C). Spread olive oil and garlic in a 9x13 casserole dish. Then sprinkle pepper flakes and 1/4 teaspoon of salt.
2. Lay chicken breasts in casserole in a single layer. Only add as many as will fit in a single layer. The number may vary depending on the size of your breasts. Sprinkle with remaining salt and drizzle with balsamic vinegar.
3. Pour marinara sauce over all the chicken, then sprinkle chopped basil followed by half the mozzarella and half the Parmigiano-Reggiano. Evenly spread croutons over the cheese, then cover again with the remaining two cheeses.
4. Bake in the oven for 35 minutes or until the top is golden and the chicken cooked through.
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