Chicken Parmesan Casserole 2012 - Easy Chicken Parm Bake

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and still melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino can be cheaper and offers a similar salty flavor.

bread crumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Crushed crackers can provide a similar texture at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and works well for cooking.

Season the chicken breasts generously on both sides with salt and pepper.

Heat a little olive oil in a skillet over high heat and sear the chicken breasts for 2-3 minutes on each side for added flavor (optional).

Deglaze the pan with a little water or stock and pour it over the chicken (optional).

Prep a 9x13 baking dish by brushing the bottom with extra virgin olive oil and sprinkling red pepper flakes.

Place the chicken breasts in the baking dish, keeping the thickest parts away from each other for even cooking.

Spoon about 2 cups of prepared tomato sauce over the chicken breasts, spreading it evenly.

Sprinkle half of the parmesan cheese and half of the mozzarella cheese over the sauce.

Press down a 5 oz bag of croutons firmly into the sauce and cheese mixture.

Top the croutons with the remaining mozzarella and parmesan cheese.

Bake in a preheated 350°F oven for 35-45 minutes, checking for an internal temperature of 155-160°F.

Let the casserole rest for at least 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens