I grew up eating casseroles…coming from a large family (7 kids) it was an easy way for my Mom to prepare a large meal fast. I find that even though my family may be small I still crave fixing those one dish casserole’s. It’s pretty easy to half a casserole and not worry about the end result being compromised. So feel free to half or double my recipe. This last Summer I had ordered 3 cases of tomatoes. Can I just say that 3 cases of tomatoes makes a whole heck of a lot of Marinara Sauce! I have been trying to create some new recipes where I could use some of my bounty. This recipe has now become a family favorite.
Chicken Parmesan Casserole
3 Boneless Skinless Chicken Breasts~ cut into pieces
2 Cups Marinara/Spaghetti Sauce
2 Cloves of Garlic~ minced
1 TBSP Italian Seasoning
2 Cups Mozzarella Cheese~ shredded
1/4 Cup Parmesan Cheese
2 Cups Bread Crumbs~ I like to use Panko breadcrumbs
Preheat oven to 350
In a 9×13″ pan start layering your ingredients.
Chicken, seasoning, garlic, marinara sauce, mozzarella, parmesan cheese, top with bread crumbs.
Let bake for 45 minutes or until the chicken is cooked all the way through.
Serve over cooked spaghetti noodles.
*This is also very freezer friendly. Just cover with foil to freeze before cooking.
Casserole Comfort Meals,
LARK
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