One of the worst moments of my day is coming home and realizing I had nothing planned for dinner (I know, I live a rough life!). I’ll defrost chicken but then not know how exactly to make it. So many of the recipes that I want to make (aka casseroles) require cooked chicken for the casserole– and cooking it and then doing the casserole piece is just too much when it’s 7 pm or later!
Enter this chicken parm casserole from Emily Bites. The recipe is only slightly adapted from Emily’s original, and it was a hit in our household. Hope it is in yours too!
- 2 lbs raw boneless, skinless chicken breasts, cubed
- 2 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 1/8 cup dried basil
- 2 cups marinara/pasta sauce
- 1 package frozen spinach, thawed
- 1 1/2 cups reduced-fat shredded mozzarella cheese, divided
- 2 oz Parmesan cheese
- Italian Seasoned Breadcrumbs
- Prep time: 15 min
- Cook time: 45 min
- Servings: 8
- Difficulty: easy
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray.
Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil, and spinach evenly over the chicken. Spread the sauce evenly across the top.
On top of the sauce layer, sprinkle 3/4 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 remaining cheese.
Bake for 40-45 minutes. Let stand for 5 minutes before serving.