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Chicken Parmesan Casserole

I am still not sure if we liked this. I might try it out again. it was pretty watery but I think that was from the muir glen sauce I used. Not crazy about using croutons either…. next time I’ll try some stale bread cubes or something.

Chicken Parmesan Casserole
from emily bites adapted from

2 lbs raw boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
¼ t crushed red pepper flakes (or more to taste if you want it hot)
¼ cup fresh basil, finely chopped
2 cups marinara/pasta sauce (I used muir glen and it was too watery, next time I will use homemade sauce)
1 ½ cups part skim shredded mozzarella cheese, divided
2 oz Parmesan cheese, divided
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)

1. Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray (I use coconut oil spray)
2. Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce layer, sprinkle ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the remaining cheese.
3. Bake for 40-45 minutes. Let stand for 5 minutes before serving.


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