This Chicken Parmesan Casserole is baked (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce.
2 T. extra virgin olive oil
2 garlic cloves, minced
sprinkle of red pepper flakes
about 2 lbs. boneless skinless chicken breast, cut into approximately 2-3 inch chunks
salt & pepper
2 1/2 – 3 c. tomato sauce
1/4 c. chopped fresh basil
8 oz. mozzarella cheese, shredded
2 oz. fresh grated Parmesan cheese (about a cup)
about 4 c. homemade croutons, or your favorite store bought brand (I’ve included my recipe below)
2 cloves garlic minced to a paste
3 T. extra-virgin olive oil
1/4 t. salt
4 c. fresh bread cubes (1/2 -3/4 inch cubes)
Preheat oven to 350.
Pat chicken dry with paper towels and season with salt & pepper.
In a 13 x 9 inch baking dish, add chicken, olive oil, garlic and a sprinkle of red pepper flakes. Toss well, spread out in an even layer. Spread tomato sauce evenly over chicken and sprinkle with chopped basil.
Sprinkle half the mozzarella and half the Parmesan over the sauce layer. Spread the croutons over the cheese. Then sprinkle the remaining cheese over the layer of croutons.
Bake for 35 minutes.
Combine oil, garlic, and salt in a large bowl. Add bread cubes and toss until well coated. Spread onto a baking sheet. Bake at 350 for about 15 -20 minutes, until golden brown.