Chicken Parm Casserole

I started this blog because people seemed really curious about my cooking.  Either they were curious about what I was putting together that night (and usually wanting the recipe), OR they were asking how I managed to make home-cooked meals almost every night of the week.  I don't know about you but I'm having a good time with this!

Keeping up with the blog though has kind of had an unexpected effect on me.  I'm getting more and more urges to make things without a plan, without a recipe. It's seriously becoming almost like a game!  I deliberately leave a night's dinner unplanned and wander the grocery store to see what's on sale, what catches my eye. 

This dish came about because, while picking up some goat cheese, I glanced up to see fresh mozzarella on sale.  Mmmmm....fresh mozzarella....  The first thing that jumped in my mind was Chicken Parmesan.  But I didn't really want to make the pasta and sauce, bread and bake the chicken, .... it just felt like too many separate components and more than I felt like tackling.  If only I could have that same flavor but all mixed up as one dish.  Like a casserole or something.

Wait a minute....

Chicken Parm Casserole

2 bone-in, skin-on chicken breasts
1 jar spaghetti or marinara sauce
1 lb whole wheat thin spaghetti
1 cup reserved pasta water
1/2 lb fresh mozzarella, cubed
1/2 cup Panko bread crumbs
1 tsp dried oregano
2 tbsp grated Parmesan
2 tbsp grated Asiago (optional)
Extra-virgin olive oil


1.  Preheat oven to 350.  Bring a large pot of salted water to boil an cook spaghetti according to package directions, under cooking it by about a minute (don't worry, the pasta will finish cooking as the casserole bakes).

The bones and skin keep the meat moist and flavorful. 
You can use boneless, skinless though; just cook for 10-15 minutes instead.

2.  In a large skillet, heat the marinara sauce over medium heat.  Add the chicken breasts and spoon a little sauce over the top.  Cover and let simmer about 20 minutes, or until cooked through.  Turn off the heat, remove the chicken breasts from the sauce and LET REST for 10 minutes before shredding the meat.

Partially freezing mozzarella makes it easier to cut or shred.

3.  Return the shredded meat to the marinara sauce, along with the with the mozzarella and cooked spaghetti.  Toss to combine.  If the sauce gets too thick, use some of the reserved pasta water to thin it out.  (Remember, this is going into the oven and the moisture will be absorbed as it bakes.  You want a thinner sauce at this point.)  Pour into a lightly greased 9x13 baking dish.

Or get ahead by putting into 2 8x8 pans and freezing one for later.
Wait on the topping until the night you bake it.

4.  For the topping, toss together the Panko, oregano, Parmesan, and Asiago (if using).  Sprinkle over the top of the casserole and drizzle with a little EVOO.  Cover with foil and bake for 20 minutes.  Remove foil and bake another 10-15 minutes, until top is golden and sauce/cheese is bubbly yumminess.

Creamy. Crunchy. Comforting.

This dish had all of the flavors and much of the texture of a traditional Chicken Parmesan dish.  I just wanted to give it a little bit of spin.  Actually, this would be a FANTASTIC way to use up leftovers!  Some extra pasta in the fridge, some rotisserie chicken,...you see where this is going?  With leftovers, this could seriously become a 30 minute, post-long-work-day meal.  Add a tossed salad and some garlic bread and you are set!


PSST!!  Not into eating meat?  Use grilled eggplant or zucchini instead of chicken. ;)