Chicken Parmesan Casserole
All the flavors of chicken parm transformed into this delicious casserole!
When I met my husband, I didn’t like chicken parm and here we are 20 years later and I’m making variations of chicken parm because it’s now one of my favorites. I just had to make it homemade for me to like it. This recipe has got all the flavors of chicken parm, but it’s made it into a casserole. It takes a little bit longer to make since you bake it in the oven at the time you would basically be done if it were regular chicken parm, but it’s a really fantastic recipe that my kids really liked too.
What You Need:
1 pkg. (16 oz) penne pasta
1 lb. boneless, skinless chicken breasts, pounded to even thinness
1 cup vegetable oil
2 cups all purpose flour
3 large eggs, beaten
2 cups Italian seasoned bread crumbs
2 cups shredded mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
1 1/2 cups (32 oz) marinara sauce
Chopped basil for garnish (optional)
Directions:
Cook the pasta according to package directions and drain.
Meanwhile in a large deep skillet, heat oil over medium heat.
While oil heats, take thin chicken breasts and dredge in flour, then egg, then Italian bread crumbs.
Fry in skillet until brown on each side and no longer pink inside. Remove to a paper towel lined plate.
Once all chicken is fried, slice into strips or dice into cubes.
In a large bowl, combine chicken with cooked pasta, 1 cup mozzarella cheese, 1/2 cup Parmesan, and all of the marinara.
Spread into the bottom of a 9x13-inch casserole dish and cover with foil.
Bake in a preheated 350 degree oven for 30 minutes.
Remove from oven, uncover, and top with remaining 1 cup mozzarella and 1/2 cup Parmesan. Bake for an additional 10 minutes.
Garnish with chopped basil, if desired.
Recipe from The Recipe Critic
