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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Parmesan Casserole Recipe

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This recipe for Chicken Parmesan Casserole is from The Rima Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. chicken, diced
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 tsp. garlic powder
24 oz. jar marinara sauce
1/2 cup shredded Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 cup panko, toasted
2 tbsp. olive oil
1/4 cup fresh herbs (parsley, basil, oregano, etc.), chopped
Directions:
Directions:
Place chopped chicken into a greased 11x7 inch baking dish. Season with salt, pepper and garlic powder. Pour the marinara sauce over the top and stir to mix. Sprinkle the two cheeses over the top of the chicken and sauce. In a small bowl, combine the panko, herbs and olive oil. Spread the seasoned panko evenly over the top of the cheese layer. Cover with foil and bake for 30 minutes at 350. Remove foil and continue to bake for an additional 15 minutes, until the chicken has cooked through and the casserole has begun to brown and is bubbling. Serve over spaghetti.

 

 

 

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