But is this new-and-improved, streamlined version of Chicken Parmesan actually better than the original version? Yes, I think it is, and here’s why. In the original version, the chicken was often pounded too thin.

Couple this with the breading and frying, and there came the inevitable point in your meal when you came across an arid wasteland of dried-out, inedible chicken.

With this recipe, the chicken is in nice, meaty cubes. It is not breaded, nor fried. It is doing the backstroke in an ocean of marinara sauce! It would be impossible to dry this chicken out, unless you left it in the oven all night.

 

INGREDIENTS

2 lbs. raw chicken breasts, cubed into bite size pieces

3 cloves garlic, minced

¼ tsp crushed red pepper flakes

¼ cup finely chopped fresh basil

25 oz. jar marinara sauce

3 cups shredded mozzarella, divided

½ cup shredded Parmesan cheese, divided

5 oz. bag garlic croutons roughly crushed (leaving some bigger pieces)

 

DIRECTIONS

Preheat oven to 350 degrees F.

Generously butter a 9×13 casserole dish. Spread cubed raw chicken in the bottom of the dish.

Sprinkle minced garlic, red pepper flakes, and basil evenly over chicken. Pour sauce evenly over the top. Combine the cheeses and sprinkle half over the top of the sauce. Top with crushed croutons and then the rest of the cheese mixture.

Cover loosely with foil and bake for 45 minutes. Remove foil and bake 15 minutes more. If the top starts to get too brown, cover loosely with foil. Allow to rest for 10 minutes before serving. Enjoy!

 

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Quick Tip:  There are lots of great ways to serve this casserole. Of course there’s the traditional way, over spaghetti or other noodles. But just imagine the amazing Chicken Parmesan sandwich you could make by serving it on any type pf toasted roll or bread! Or you could just eat it on its own, maybe with some garlic toast and a salad.

Recipe and photo courtesy of Brandi Burgess at auntbeesrecipes.com