chicken parmesan casserole
The hubby loves chicken parm, so when I found this recipe, I thought it would be a great thing to try! It was on delish, and JAP wouldn't let me pinch it, so I typed it in...
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prep time
cook time
method
Bake
yield
6-8 serving(s)
Ingredients
- 4 cups chicken breast, cooked and shredded
- 28 ounces jar marinara sauce
- 8 ounces shredded or thinly sliced mozzarella
- 1/2 cup freshly grated parmesan
- 1 cup panko bread crumbs
- 2 tablespoons unsalted butter, melted (i would use salted butter and omit the kosher salt)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon crushed red pepper flakes (i would omit)
- 2 teaspoons thinly sliced fresh basil
How To Make chicken parmesan casserole
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Step 1Preheat the oven to 350º and lightly coat an 8"-x-8" baking dish with cooking spray. Layer the chicken in the bottom of the baking dish, then pour the marinara over the chicken and stir to combine. Top with mozzarella and Parmesan. In a small bowl, mix panko with butter, salt, pepper, and red pepper flakes and sprinkle on top. Bake until bubbling and golden, 23 to 25 minutes. Scatter the basil over the casserole and serve.
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Step 2Note: To cook the chicken, place 4 boneless skinless chicken breasts on a baking sheet and bake at 350° for 30 minutes. Remove from the oven and shred.
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