Chicken Parmesan Casserole serves 6-8
- 4 c fully cooked chicken – shredded or cubed
- 28 oz marinara sauce (see bonus recipe below)
- 3/4 c shredded parmesan cheese
- 2 c shredded mozzarella cheese
- 1 c seasoned bread crumbs (see bonus recipe below)
- 1-2 T extra virgin olive oil
- fresh chopped basil, thymes, chives & parsley
In a large casserole dish, layer the chicken, top with the marinara sauce. Mix the cheeses together, then layer over the sauce. In a small bowl, mix the chopped herbs with the bread crumbs and sprinkle them on top. Bake at 350 degrees for 20-25 minutes. Remove and let it rest for five minutes before serving. I served this over herbed fusilli pasta, with Caprese Salad (recipe in yesterday’s post) and bread from our favorite Italian bakery.
Marinara Sauce (Red Sauce) – from the Extra Virgin Cookbook
- 28 oz can of Marzano tomatoes
- 2 T extra virgin olive oil
- 1/3 red onion, chopped
- 3 cloves garlic, chopped
- red pepper flakes – optional
- salt & pepper to taste
- 2 T fresh basil – torn just before adding to the pot
Pour the tomatoes into a saucepan. Using an immersion blender to smooth the sauce breaking down the tomatoes. For a more rustic sauce, you can crush them by hand or with a wooden spoon.
In a saute pan, heat the olive oil and add the onion. Saute for 6-8 minutes, add the garlic and cook for 2-3 minutes more. If you are adding red pepper flakes, do so now as well as salt and pepper.
Add the onion and garlic mixture to the tomatoes, stir to combine and simmer for 30 minutes. Remove from heat and stir in 2 T of fresh torn basil.
Homemade Crouton Bread Crumbs
- 6-8 c stale bread cubed (any combination of breads)
- 4 T olive oil
- 4 T melted butter
- 2 t garlic seasoning
- 2 t Italian seasoning
- 1 t dried rosemary – crumbled
Place the bread in a single layer on a sheet pan. Combine the olive oil, butter and seasonings together. Pour over the bread and toss together to coat. Place in the oven at 275 degrees for 30 minutes. Remove and stir the bread. Place back in the oven for at least 15 minutes more or until crunchy. Remove and cool. You could stop here as these are now delicious croutons but if you want scrumptious bread crumbs, place them in a ziploc bag and pulverize them with a meat tenderizer or rolling pin.