This casserole gives you the same flavor as the traditional chicken Parmesan dish. Same but different! That’s fun, right? It’s really easy and super good and the leftovers are great. Casseroles are always welcome here because we can eat from them a couple of times and IT Guy can take them to work for his lunch. He’s not picky about leftovers and I’m thankful for that! So if you’re on the hunt for an easy casserole for YOUR gang, try this!
Chicken Parmesan Casserole
2 large chicken breasts ~ pounded thin
1 23-ounce jar pasta sauce
1 small onion ~ chopped
2 cloves garlic ~ minced
1 cup bread crumbs
1/2 cup flour
2 eggs ~ beaten
2 - 3 cups dry pasta (rotini, penne, etc) ~ cooked and drained
1 teaspoon Italian seasoning
Salt and pepper to taste
2 cups grated mozzarella cheese
1 cup grated Parmesan cheese
Oil for frying ~ about 1 cup
Preheat oven to 375 degrees. Spray a 9x13 inch baking pan with cooking spray.
Combine bread crumbs with Italian seasoning and salt and pepper.
In three separate shallow dishes place the eggs, flour and seasoned bread crumbs.
Dip each chicken breast in the flour, then in the beaten egg then the seasoned bread crumbs.
Fry each chicken breast on each side in medium-hot oil until almost done. Drain on paper towel. Set aside.
Pour almost all the oil from the pan and saute the onion and garlic for about 5 minutes.
Cut chicken breasts into large bit sized pieces.
Combine the cut up chicken, sauted onion & garlic, 1 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, cooked pasta and pasta sauce in a large bowl.
Pour into the prepared pan and cover with foil. Cook for 30 minutes.
Remove foil and sprinkle with remaining cheeses and bake another 5 minutes until cheese has melted.