I know I have had a lot of sponsored posts as of late, and not as many recipes, but things have been a little crazy around here. My 5 year old has been sick for over 2 weeks now, and I just haven’t had the time to do the blog planning, menu planning, or cooking that I had been doing before. My little one had been dealing with allergies, and was getting along pretty well, but then got a virus that went straight to his chest and caused the worst asthma flare-up he has ever had. We ended up in the ER for the first time ever. Can I just say…NOT. FUN. As he was trying to get over all that, he has gotten a sinus infection on top of it. AND ‘pink eye’…in both eyes. He is really having a hard time, and his poor little immune system can’t take much more! So, say a little prayer for his health, and my sanity. He was up and down all night last night due to the fever and discomfort. Needless to say, mama is tired! It’s days like this when I love the ease (and comfort!) of a casserole.
I have seen a version of this recipe from numerous sources on Pinterest, and the first time I made it, I followed the directions and used raw chicken in the casserole…letting it all cook at one time. The flavor was really good, but the casserole had a lot of “liquid” in it. All I could think of is…’ewwww, chicken juice!’ The idea of my casserole floating in chicken fat just kind of grossed me out. However, I love Chicken Parmesan and decided to give the casserole another shot, but pre-cooking my chicken.
This is definitely my preferred method. Yes, it is an extra step, but it eliminates all the extra liquid. I actually cooked my chicken in the crock pot, so all I had to do was shred the chicken when I was ready to prepare my casserole. However, I think I would prefer chunks of chicken in this, so next time I will just boil it. (I know, I’m picky right?!)
Chicken Parmesan Casserole
adapted from: Emily Bites
2 lbs cooked boneless, skinless chicken breasts (shredded or cubed)
2 cloves garlic, minced
¼ tsp crushed red pepper flakes (or to taste)
¼ cup fresh basil, finely chopped
2 cups favorite pasta sauce
2 cups shredded mozzarella cheese, divided
2 oz Parmesan cheese, divided (I didn’t actually measure this, I just sprinkled some on!)
3.5-5 oz bag of croutons, roughly crushed (I used a garlic and cheese flavor)
*Preheat oven to 350 degrees.
*Spread the cubed chicken across the bottom of a 9 x 13 baking dish (lightly sprayed with cooking spray) in a single layer.
*Sprinkle the garlic, red pepper flakes and basil evenly over the chicken.
*Top chicken with the pasta sauce in an even layer.
*Sprinkle 1 cup of the Mozzarella and one ounce of the Parmesan evenly across the top.
*Add the crushed croutons, then remaining cheese.
*Bake, uncovered, for 20-25 mins or until cheese is melted and sauce is bubbly.
I am linking this recipe up at (Monday) The Tumbleweed Contessa, Holly’s Stamping Addiction, The Dedicated House, Homemaker on a Dime, Skip to my Lou, Making the World Cuter, I Should Be Mopping the Floor, This Gal Cooks, Watch Out, Martha!, Huckleberry Love (Tuesday) Naptime Creations, Mandy’s Recipe Box, Blessed with Grace, Love in the Kitchen, Memories By the Mile,Inside BruCrew Life (Wednesday) Fluster Buster, Mostly Homemade Mom, Adorned from Above, Lady Behind the Curtain, Ginger Snap Crafts, Hungry Little Girl, Naptime is My Time, Cherished Handmade Treasures (Thursday) Project Inspire ,Joyful Homemaking, Designed Decor, Miz Helen’s Country Cottage, The Mandatory Mooch, The Busy Bee’s, (Friday) Not Your Ordinary Recipes, Simple Living and Eating, Just Us Four, Bacon Time with the Hungry Hungry Hypo, Diana Rambles, The Better Baker,Craftionary, Mummy Deals, One Artsy Mama, The Best Blog Recipes, One Creative Mommy, Michelle’s Tasty Creations, Close to Home (Saturday) Lemons for Lulu, Or So She Says…, Six Sisters’ Stuff (Sunday) Mommy’s Sweet Confessions
Yay! This recipe has been featured at Nap Time Creations and the Weekend Potluck!