“My idea of bliss is to wake up on a Monday morning knowing you haven’t a single engagement for the entire week. You are cradled in a white paper cocoon tied up with typewriter ribbon.” – Edna Ferber

Mondays. How quickly they seem to come around. I really don’t mind Mondays – it’s just that Tuesday follows Monday and that’s when the work week starts for me.

Mondays are a great day for me to catch up on everything and get everything prepared for the next week with very few distractions. Also – it’s the day I prepare a new meal to test out on the peanut gallery.

Today’s meal will be:

Chicken Parmesan Casserole

(recipe adapted from foodwishes.com)

  • 2 Tbsp of olive oil
  • 2 cloves of garlic, crushed
  • hot red pepper flakes, to taste
  • 3-4 boneless, skinless chicken breast, cut into bite size pieces
  • 2 cups of your favorite marinara sauce
  • ¼ cup chopped basil
  • 8 oz shredded mozzarella cheese
  • 4 oz shredded parmesan cheese
  • 1 (5 oz) package of garlic croutons

Preheat oven to 350°.

You start by pouring olive oil into a baking dish (the size determined by how much chicken you have). Next crush your garlic into dish. Mix garlic in and evenly spread on the bottom.

Sprinkle with hot pepper flakes.

Now place your cut up chicken in dish. The original recipe had it as whole chicken breasts but chicken breasts are so big nowadays that I think one is too big a serving so at least halving them will make the recipe go farther.
Of course, you can always leave them whole if you’re feeding hungry hippos or you could even cut chicken up into smaller pieces. (I think next time – time permitting – I’ll cut into 1 in. pieces)

******note – there has been a few problems of the chicken not being completely cooked because each oven is different so I would definitely cut chicken into bite size pieces and not just halved or whole to eliminate this problem.

Pour marinara sauce evenly over chicken and top with basil.

Layer with half the mozzarella and parmesan cheese. (I also added a sprinkling of dry italian seasoning to both cheese layers)

Top with croutons (I crushed them in the bag with my hands a little first) and the remaining cheese. (Next time, I will crush even more)

Bake uncovered for 30-40 minutes. You want to make sure chicken is done, so if the top starts to brown a little too much, cover with foil.

Here you go – Chicken Parmesan Casserole – serve with a salad and Parmesan Knots (see below).

For the Parmesan knots you’ll need:

  • 1 tablespoon of melted butter
  • ¼ cup oil
  • ½ teaspoon garlic powder
  • 2 Tablespoons of grated parmesan (the kind in the green can)
  • 2 teaspoons dry italian seasoning
  • 1 can refrigerated buttermilk bisuits

Take each biscuit and pull/roll out into a rope, tie in a knot, tuck ends under and place on a foil lined, Pam sprayed baking sheet.

Bake at 400° for 8-10 minutes or until golden brown.

In a small bowl, combine all ingredients

Brush mixture onto warm rolls.

Now you have a perfectly simple, perfectly good Italian Dinner.

Thumbs up from the peanut gallery!

🙂

abp

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29 thoughts on ““My idea of bliss is to wake up on a Monday morning knowing you haven’t a single engagement for the entire week. You are cradled in a white paper cocoon tied up with typewriter ribbon.” – Edna Ferber

  1. Lisa says:

    Made this last week and my husband and I loved it! Wondering when the basil goes in. I laughed because I put it in the oven and noticed a 1/4 cup of chopped basil still sitting on the counter! Great meal even without the basil 🙂

  2. Amanda says:

    I made this tonight, and half the chicken didn’t cook at all….very raw. Did this happen to anyone else? I preheated to 350 and cooked for 35 min. Perhaps it’s something with my oven?

  3. Deana says:

    I made this tonight after getting home from a trip, and my husband and son wolfed it down like it was their last supper! It was so easy an tasted great. I wish I had time to make those rolls. They looked yummy, too.
    Thanks for this great recipe:)

    • pooreamy says:

      I’m sorry this happened!! It very well could be the oven or possibly the size of the chicken breasts. I have made a note in the recipe to cut the chicken up into bite size pieces instead of leaving whole or halving to help eliminate this problem.
      So sorry again! 😦

  4. Amanda says:

    Amy,
    I found this recipe on Pinterest a few days ago and have been so excited to try it today while watching some football. I pulled up the site a few minutes ago to get dinner started during half-time and your description on the left side caught my eye! I’m watching Alabama play right now! Roll Tide:) Anyways, I never comment on these things but it smells yummy and I had to share some fan excitement!

  5. sharon says:

    This looks delicious. To make this as a freeze-ahead meal, would you need to cook the chicken before freezing it and do everything else the same?

    • pooreamy says:

      I have never done this but I would cook the chicken ahead of time and possible wait and put the croutons and cheese on before you cook it. Otherwise the croutons might soak up to much liquid. Let me know how it turns out it you try freezing it! Thanks for your comment!

  6. Hannah says:

    Hi Amy, one pinterester said she used bread crumbs instead of croutons. Do you know how this would affect the recipe? Thanks!

    • pooreamy says:

      I think that would work fine – would actually save you a step since you wouldn’t have to crush the croutons. The only thing is that croutons (or at least the ones I use) have a lot of seasoning and I’m afraid that plain bread crumbs would not have the same flavor so I would definitely use seasoned bread crumbs or add your own seasoning in if it’s plain bread crumbs. Great suggestion – Thanks!!

  7. Emily says:

    I have Tyson precooked frozen chicken breast strips. Would that work in the casserole or would they get burnt in the oven since they are already mostly cooked?

    • pooreamy says:

      I have never done it that way but if you were to thaw them, I think it would be fine. It wouldn’t be much different from when I make poppy seed chicken casserole with cooked shredded chicken.
      You might not have to cook quite as long but you still want to cook long enough to be bubbly, the chicken to be warmed all the way through and for the top to brown. Hope that helps! 🙂

  8. Heather says:

    Excellent recipe! I’m finishing my third serving now LOL. My husband loved it too! I’m not much of a chef so I cut the chicken pieces up and used skinny pieces to begin with. After about thirty minutes I pulled a chunk of chicken from the bottom and it was about 90% done. The only fear I had is I didn’t realize there was only one layer of sauce so the last ten minutes I poured the leftover sauce on top and added more cheese. It helped melt the croutons! So good, thanks again 🙂
    Heather from St. Louis, MO

    • pooreamy says:

      Great! I’m so glad you liked it!! Im sure you are much better chef than what you give yourself credit! The biggest part is just getting in there and trying! Thanks for the comment! 🙂

  9. Lori in Maine says:

    Hi Amy. Made this tonight and it was a tremendous, enormous, gigantic hit with my family!! I cut my chicken into 1-1.5 inch cubes and it was fully cooked in 40 minutes. And the Garlic Knots? Mmmmmmm! Love your blog. And your recipes. Thanks so much!!

    • pooreamy says:

      That is fabulous, Lori! I’m so glad you and your family enjoyed the whole meal! I will be thinking about y’all! I hope the weather is not as bad as they are predicting! Stay safe and warm!

  10. Kelcie says:

    so good! I forgot that basil and it was still fine. I added some penne pasta to it. Put it on top of the chicken before the sauce. Delicious!!

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