Everyone loves Chicken Parmesan, and I never imagined there could be such an easy and delectable version of this dish. It’s intended to be made with a purchased rotisserie chicken and bottled Marinara sauce, and comes together in no time. Diane Armstrong, still on the hunt for new recipes after over 40 years in the kitchen, passed this one along and it’s a gift!
The measurements are easily doubled or tripled, and I can’t think of a better use for your next leftover roast chicken. Cheesy and crunchy, I could not wait to finish this off for lunch the next day; and it would make a lovely dinner to take to a family needing a warm meal on a chilly night.
2 cups cubed chicken
2 cups marinara sauce (I love Rao’s, in grocery stores)
1 cup shredded mozzarella
1/2 cup shredded Parmesan
1 cup Panko
2 Tbs. olive oil
Parsley, basil, salt and pepper to taste
1 clove garlic, minced
Spray a 8 x 8 pan with cooking spray, or just use a large pie plate.
Toss chicken with marinara and put into the pan. Sprinkle the mozzarella over the chicken.
Mix panko with oil and the chopped parsley, basil, garlic and salt and pepper.Sprinkle over the mozzarella, then add Parmesan on top.
Bake at 350 degrees for 25 to 30 minutes. Serves 2 -3
Note: I had fresh mozzarella on hand, and loved the richness it added! I also had fresh basil, so decided to bake the casserole and then lay it on top of the finished dish. I think this recipe is fairly foolproof and will please all ages.
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