Chicken Parmesan Casserole with Broccoli

A genius hack

Chicken parmesan is one of my favorite things, but before finding this recipe, I never attempted to make it. Chicken Parm is so much work and mess that I’ve never wanted to try! But this casserole really takes the work and mess out of it by using a genius hack— instead of breading the chicken, you spread croutons over the top before baking, so they turn golden and crunchy (and cheesy) on top, soft and saucy underneath. Then, all you have to do is boil a pot of water— the spaghetti and broccoli cook together, saving you even more dishes.

I forgot to photograph the broccoli, but you can easily serve it with the spaghetti or put it on the side!

Chicken Parmesan Casserole with Broccoli
Cook time = 45 minutes
Serves = 6-8

For Dietary Restrictions

• Gluten free: Use gluten-free pasta and gluten-free croutons

• Dairy free: use dairy-free mozzarella cheese, nutritional yeast, and butter substitute

Kids Can Help

• Spread oil and garlic; grate cheese; sprinkle croutons, cheese, & salt; wash broccoli & snap off florets.

Ingredients

• 2-3 boneless skinless chicken breasts (about 1.5 lb)

• 2 24-oz jars of marinara sauce (I like Bertolli)

• 3 garlic cloves

• 2 Tbsp olive oil

• 1/2 tsp kosher salt, divided, plus about 2 tsp for the pasta water

• 8 oz shredded mozzarella

• 1 cup grated Parmigiano Reggiano (from a 2-4 oz block)