12/23/14

Chicken Parmesan Casserole

Unfortunately, this didn't photograph well. At. All. But it is delicious and that's what counts, right?

Big T was like a little kid at Christmas. I've made his favorites two nights in a row, he's getting spoiled! This is a very simple, delicious casserole.


  • 3-4 Chicken Breasts
  • 2-3 Tbls. Milk
  • 1/2 Cup Bread Crumbs ((Aproximate)) 
  • Parmesan Cheese ((Optional))
  • Marinara Sauce
  • Italian Seasoning
  • Cheese
  • Butter or Oil









  1. Cut chicken breasts into cubes. You could leave them whole, but I prefer working with them cubed.
    You don't have to worry about cutting them while eating, and it makes this meal more kid-friendly.
  2. Add the milk to the chicken, coat evenly. Add the bread crumbs as well, add Italian seasoning and parmesan cheese to the bread crumbs, if desired. Make sure to get an even coat, add more if necessary. 
  3. Cook the chicken in a skillet with a little butter, coconut, or olive oil. Cook thoroughly, until they're completely white when you cut them open.
  4. While the chicken is cooking butter or oil a 9*13 baking dish. Sprinkle a little Italian seasoning in the bottom.
  5. Drain the grease from the chicken if necessary. Add to pan.
  6. Top with marinara sauce. Whatever you have on hand is fine, store bought or homemade. I like to add more breadcrumbs here, you certainly don't need to.
  7. Bake for 10-15 minutes, or until the sauce is heated ((this may be less if your sauce is room temperature, I use homemade sauce that was frozen, so it's often still a little cold when I'm ready to use it.))
  8. Top with cheese. I tend to vary between provolone and mozerella.
  9. Bake until melted.
I like to serve it with green beans and a side of spaghetti. I think it would be really good with mushrooms
under the sauce layer too. Unfortunately, Big T doesn't like them, but I may try them on half next time.