Monday, June 24, 2013

Chicken Parmesan Casserole

Chicken Parmesan Casserole
Tina Charlene

2 lbs uncooked boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
¼ t crushed red pepper flakes
¼ cup fresh basil, finely chopped
2 cups marinara/pasta sauce
1 ½ cups 2% reduced fat shredded mozzarella cheese
2 oz grated parmesan cheese
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces

Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with cooking spray.
Place the chicken in the bottom of the 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, 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 rest of the cheese cheese.
Bake for 40-45 minutes. Let stand for 5 minutes before serving.
Makes 8 servings. 8 WWP+ 303 calories


  1. I do hope you figured out how long to cook the thin chicken breasts. I missed seeing your post. But, if you do it again always cook thinner cuts of meat less time and test it in the center. You could always finish it in the microwave if they are almost done!