This recipe is from Chef John over at Food Wishes, and it was absolutely delicious. I loved every bite, and I will never make Chicken Parmesan the same way again. This casserole was so easy and came together very quickly. No breading, no frying! The whole family liked it, even a three-year old. It could be served with a side of spaghetti or with grilled vegetables, such as zucchini or yellow squash.
Chicken Parmesan Casserole
2 tbsp olive oil
2-3 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I used chicken tenders and just filled the pan with them.)
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons
In 9x13 pan, mix olive oil, garlic and red pepper flakes. Layer the rest. Place chicken breasts over oil mixture. Add marinara. Sprinkle chopped basil over marinara. Add half of the mozzarella and Parmesan cheese. Add croutons. Add remainder of cheese. Cook 35 minutes to an hour until the chicken is done at 350 degrees.