Monday, October 10, 2011

Chicken Faux-mesan

Hello. My name is Kelly and I'm addicted to Pinterest.

I have boards for everything under the sun including one for my personal chuckles. Actually, there are two chuckle boards. I chuckle a lot.

On Pinterest I have found SO MANY different recipes that I'm ready to make and add to my collection at All Recipes. This is one that the whole family loved and is going right in my virtual cookbook. The only con Ben and I could find is that it doesn't heat up well. Leftovers get soggy on the top when chilled and reheated. The fresh from the oven casserole?


Chicken Faux-mesan

The Stuff:
4 boneless chicken pieces (breasts or thighs will work)
Your favorite marinara sauce (I used a jar of Prego Veggie Smart)
Finely shredded Italian cheese blend
Parmesan cheese (I used the stuff in the green can. SUE ME.)
1 bag of garlic and herb croutons (Stay with me, folks!)

The Process:
Cube your chicken parts into bite sized pieces. Drizzle a little EVOO on the bottom of an 8x8 or 9x9 cooking vessel. I then sprinkled a little Italian seasoning over the EVOO. Scatter your chicken pieces into the casserole dish. Cover the chicken with marinara sauce. Don't drown it. Just cover it. Then put a layer of glorious cheese over the sauce. I just eyeballed it but about a 1/4 cup of Italian blend cheese and then a good shake of the parm should do it. Open those croutons and put a layer over the cheese. Then do another layer of cheese. Bake at 350 for about 20 minutes. If the top starts to get too brown then put some foil over the top. We just want that chicken to cook and the cheese to get all melty.

What you are left with is a crunchy on the top, melty-chewy on the bottom chicken parm casserole. Ben, Gideon and I all loved it. Sophie ate garlic bread and about 3 pieces of casserole.

Here's a link to the man who created this wonderful and fast dish.

Thank you from this harried mother.

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