Easy Chicken Parmesan Casserole

Many times I crave a traditional Chicken Parmesan but don't want all the fuss and mess of breading and frying the chicken. Especially on a work week night. After a day on my feet, tending to patients, there's little energy to make an elaborate meal. Here's where my Easy Chicken Parmesan Casserole comes in. It's easy to make, takes little prep time and it really satisfies that craving.  Most, if not all, the items are probably already in your pantry or freezer, and that's a winner in my opinion. While it's baking away, just boil some pasta to serve with it, add a tossed salad and dinner is on the table.

2 tablespoons olive oil
2 lbs chicken breast, cubed
Salt and pepper to taste
1 onion, minced
2 garlic cloves, minced
1 24-oz jar of your favorite pasta sauce
1 cup Parmesan cheese
2 cups mozzarella cheese
1 cup panko
1 tsp dried oregano
4 fresh basil leaves, chopped

The Petite Chef - Eryka

1. Preheat oven to 350 degrees. In a saute pan, heat the olive oil and cook the onions until soft, then add the garlic. Cook for about 1 minute. Remove from pan. Cook the chicken in the same pan with a little bit more oil. Cook through.

2. In a 13 x 9 casserole dish, add in the cooked onion/garlic, chicken and the entire jar of pasta sauce.  Mix well to incorporate. Add the Parmesan cheese first then layer the mozzarella cheese on top.

3. In a separate small bowl, combine the panko, oregano, pinch of salt and pepper and fresh basil. Mix all together and then sprinkle on top of cheese. Place in oven to cook for about 20-25 minutes or until golden brown on top and cheese has melted. Serve with pasta. Enjoy!