Hey there! It’s been awhile but I’m back 🙂 tbh I can’t remember the last time I tried a new recipe because well, school. But now that I’m graduated hopefully there is more recipe testing in my future! This baked chicken parm casserole caught my eye because not only did it look easy and delicious but plenty of leftovers! And it can be prepared ahead of time and frozen for those busy nights when time is of the essence.
Once you have your chicken cooked your just a few steps away from a delicious masterpiece. I was lucky enough to have homemade pasta sauce in the freezer that I used for this recipe! Geoff’s dad had made some last fall when they came to visit and we have never gotten around to using it but it went perfectly with this dish. Fun fact: their family calls it gravy. I was so confused the first time they referred to pasta sauce as gravy!
If you want to prep this dish ahead of time you can certainly do that! You will do all the steps except cook it 🙂 Cover it up nice and tight and place in your freezer. Take it out the night before to defrost in the fridge and your good to go!
This dish would pair perfectly with some roasted veggies or a salad. Or a bed of pasta! But I was feeling a fresh salad with this dish. I have loved stocking up on the Dole Salad Kits ever since they came out. They have so many options to choose from and I love having them on hand to use as a side. My fav is their Sweet Kale and I’ll add my own berries to it.
I’m so happy I finally had time to try a new recipe because I think this one is going to be a regular now! #tasty
- 3-4 medium chicken breast, raw and cubed
- 1 jar pasta sauce (28 oz or ~3.5 cups)
- 1 1/4 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 3/4 cup breadcrumbs
- 1 TB olive oil
- 1 tsp garlic salt
- 1 tsp Italian seasoning
Heat a skillet over medium heat. Place cubed chicken in skillet and sprinkle garlic salt over.
Cook chicken until it is almost cooked (8-10 minutes) then pour in pasta sauce.
Simmer chicken and pasta sauce together for 5-7 minutes.
Spray a 9×13 baking pan. Pour chicken and sauce in bottom of pan.
Allow mixture to cool for 15-20 minutes to prevent cheese from melting if you are not cooking it right away!
While mixture is cooling, in a mixing bowl mix together breadcrumbs, Italian seasoning and olive oil. Set aside.
Preheat oven to 350.
After mixture is cooled, sprinkle mozzarella and parmesan cheese over top followed by breadcrumbs.
Cook in a 350 degree oven for 25-30 minutes, uncovered. Broil at end for 2-3 minutes if you want it crispy!
Allow to cool for 5 minutes before serving!
This recipe can easily be made ahead of time and placed in freezer for an easy dinner! Rather then cooking the recipe you can place in freezer after you have topped it with breadcrumbs. Allow to defrost in fridge overnight before cooking.