Friday, February 24, 2017

chicken-parmesan-casserole-holy-crap



  • 2 Tbsp of olive oil
  • 2 cloves of garlic, crushed
  • hot red pepper flakes, to taste
  • 3-4 boneless, skinless chicken breast, cut into bite size pieces
  • 2 cups of your favorite marinara sauce
  • ¼ cup chopped basil
  • 8 oz shredded mozzarella cheese
  • 4 oz shredded parmesan cheese
  • 1 (5 oz) package of garlic croutons


How to Make It

  • Preheat oven to 350°.
  • You start by pouring olive oil into a baking dish (the size determined by how much chicken you have). Next crush your garlic into dish. Mix garlic in and evenly spread on the bottom.
  • Sprinkle with hot pepper flakes.
  • Now place your cut up chicken in dish. The original recipe had it as whole chicken breasts but chicken breasts are so big nowadays that I think one is too big a serving so at least halving them will make the recipe go farther.
  • Of course, you can always leave them whole if you’re feeding hungry hippos or you could even cut chicken up into smaller pieces. (I think next time – time permitting – I’ll cut into 1 in. pieces)
  • there has been a few problems of the chicken not being completely cooked because each oven is different so I would definitely cut chicken into bite size pieces and not just halved or whole to eliminate this problem.
  • Pour marinara sauce evenly over chicken and top with basil.
  • Layer with half the mozzarella and parmesan cheese. (I also added a sprinkling of dry italian seasoning to both cheese layers)
  • Top with croutons (I crushed them in the bag with my hands a little first) and the remaining cheese. (Next time, I will crush even more)
  • Bake uncovered for 30-40 minutes. You want to make sure chicken is done, so if the top starts to brown a little too much, cover with foil.
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