There are certain recipes I hesitate to even call cooking when I make them. This Chicken Parmesan Casserole recipe is one of them. Between us, let’s call it “assembly” but when your mother-in-law comes over, we’ll call it something you’ve slaved over a hot stove for all day!
I promise your secret is safe with me and I also promise, cooking dinner doesn’t get much easier than this.
Simply brush oil and garlic all over the pan.
Add chicken, top with basil.
Pour on the sauce and add a little more basil.
Top with cheese.
Then add the croutons and a little more cheese.
Bake and voila!
2 tbsp. olive oil
2 cloves garlic, crushed
6 boneless skinless chicken breasts
1 jar of tomato sauce (approx. 650mL)
¼ cup fresh basil, chopped (fresh basil is key—so it’s worth not forgetting at the grocery store)
1 cup mozzarella, shredded
½ cup parmesan, shredded
1 package croutons (approx. 128g)
Add oil and garlic to 9 x 13 casserole dish and spread with brush or wooden spoon to cover bottom of pan.
Add chicken and sprinkle with ½ basil.
Top with tomato sauce and sprinkle with remaining basil (or you could use it all here; I just really like fresh basil).
Top with ½ mozzarella cheese and ½ parmesan cheese.
Add croutons and spread all over casserole.
Top with remaining cheese.
Bake in pre-heated 350F oven for 35 to 45 minutes (depending on size of chicken breasts).
Bonus: This recipe freezes really well and is great as a grab-out-of-the-freezer-and-rush-out-the-door work lunch.
PS: Want to try my other favourite lunch options for work? Check out my Leftovers to Lunchbox Favourites and my Asian Chicken Peanut Butter Noodles.
Adapted from Food Wishes.