Chicken Parmesan Casserole
- 2 pounds of chicken thighs, diced
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 tsp. garlic powder
- 1 - 24 oz. jar marinara sauce
- 1/2 cup shredded Parmesan cheese
- 1 1/2 cups shredded Mozzarella cheese
- 1 cup panko bread crumbs
- 2 tbl. olive oil
- 1/4 cup fresh herbs (parsley, basil, oregano, etc.)
Preparation time 10mins
Cooking time 50mins
Preheat oven to 350 degrees. Spray 11 1/2" x 7 1/2" baking dish with cooking spray. Place the chopped chicken into the pan and 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. 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.