Chicken Parm Casserole

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The Sauce-

  • 6 Cloves of Garlic, Minced
  • 1/2 Cup Fresh Basil, Chopped Fine
  • Olive Oil, 1/4 Cup
  • Tsp Salt
  • 1/2 Tsp Black Pepper
  • Pinch Red Pepper Flakes
  • 1 28oz Can Whole Peeled Tomatoes
  • 1 14oz Can Crushed Tomatoes
  • 1 14 oz Can Tomato Sauce

The Chicken-

  • 1 1/2 Pounds Chicken Breast, sliced in half widthways
  • 4 Eggs, Whisked
  • 2 Cups Flour with Salt and Pepper
  • 2 Cups Bread Crumbs
  • 1 Cup Grated Parmesan Cheese
  • 2 Tbsp Dry Basil
  • Cooking Oil

The Pasta-

  • 1 Pound Penne Pasta
  • 2 Cups Shredded Mozzarella Cheese
  • 1/4 Cup Grated Parmesan Cheese



In a large pot, sautee the garlic and basil in olive oil, season with salt, pepper and red pepper. Sautee for 2-3 minutes. Add in the tomatoes and crush the whole peeled tomatoes by hand. Bring to a very low simmer and cook for at least 1/2 an hour.

Dredge the chicken first in the flour, then egg, then the breadcrumbs. Heat oil on high in a large skillet and brown each piece of chicken on each side. Remove chicken and place on a paper towel to remove excess oil.

Spray a 9×13 pan. Cut the chicken into strips and place on the bottom of the pan. Spread over half the mozz.

Cook the pasta for 1 minute less than suggested and toss with the sauce. Put on top of the chicken and then place the rest of the chicken on top of the pasta. Top with remaining cheeses.

Bake for 350 degrees for 15 minutes or until golden brown and bubbly. Serve and enjoy!

Serve with tortillas and enjoy!