Monday, June 10, 2013

Chicken Parmigiana Casserole

This was another weekday lunch make-ahead meal. Although it has few ingredients and is really quite simple it was still really yummy and I enjoyed eating it five days in a row.

The major pro of this dish is that it is minimal on all fronts. Only some basic chopping and the oven does the rest of the work. No browning things ahead of time, adding ingredients in stages…just chop it up, throw it in the pan and bake away.

This would be a REALLY easy weeknight dish….as I’m typing this I’m trying to make a mental note to remember this fact!!


2 lbs raw boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
¼ t crushed red pepper flakes (or more to taste if you want it hot)
¼ cup fresh basil, finely chopped
2 cups marinara/pasta sauce
1 ½ cups light shredded mozzarella cheese, divided
2 oz Parmesan cheese, freshly grated divided
1 package garlic croutons, roughly crushed, leaving some larger pieces (I found a multigrain variety that worked quite well)


1. Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray.

2. Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce layer, sprinkle ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the remaining cheese.

3. Bake for 40-45 minutes. Let stand for 5 minutes before serving.


8 Servings
WW – 8
Calories – 303
Carbs – 15g
Fat – 11g
Fibre – 1g
Protein – 37g

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