Chicken Parmesan Casserole

Chicken Parmesan is one of my favorite dishes.  This casserole is easy to make and is the first meal I cooked for my husband when we were dating.  He liked it then, and he still loves it now.  Every now and then I break this one out for him.

1 box of panko breadcrumbs
2 jars of marinara sauce
6 chicken breasts
1 large egg
pasta (penne, bowtie or mostaccioli)
1/4 cup of butter

Start by boiling the pasta.  While doing that begin pounding the chicken to thin the breasts.  You want to do this so they cook faster.

  Then create an egg wash by cracking the egg into a bowl, and mixing it up.  In a separate bowl, put the panko bread crumbs.  Set aside.

After all of the chicken breasts have been pounded, dip each in the egg wash, covering on both sides.

Also, coat both sides in the panko breadcrumbs. 

Then place in a buttered skillet and pan sear both sides.  Don't worry if the chicken does not cook all the way through at this point, you just want to lightly sear the chicken breasts.

Then pour the finished pasta in a pan, add a jar of the marinara sauce and mix well.

Place the chicken breasts on top of the bed of pasta. 

Pour the second jar of marinara over the chicken.  Top with grated Parmesan cheese.

Bake in the oven for 40 minutes at 350 degrees.


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