The BFF and her boys get home from two weeks of holiday travel today, so I want to be sure that settling back in is as stress-free as possible. And, because I’m southern, the answer to that is making a casserole for their supper tonight.
This is a lightened version of chicken parmesan, baked in casserole form. It’s easy peasy to make.
Bake three chicken breasts, covered with Italian or balsamic dressing, in a foil packet (400 degrees for about an hour). Cook your choice of pasta (I don’t recommend long noodles) as directed.
Prepare a largish baking dish with olive oil or a foil lining. Transfer the pasta to the baking dish, filling it about a third full. Cut the chicken up into bite-size pieces and top the pasta.
Cover the whole casserole with marinara sauce. I like to use the organic marinara from Safeway, with a box of Pomi chopped tomatoes mixed in.
If you’re not going to bake it right away, cover the casserole and put it in the fridge. When you’re ready, top the casserole with shredded cheese (an Italian cheese blend or parmesan) and bake it for 20-25 minutes, uncovered, at 350 degrees until the cheese is bubbly and the casserole is heated through.