When I’m going to be gone all day, I don’t hesitate to complete this meal in the crock pot. It gives the same flavorful dish and it’s ready when we get home from work. Perfect on a busy weeknight! When we have company, I add a nice salad and garlic bread to make the casserole last. Nobody leaves the table hungry! Check out what they are saying about this recipe over at All Recipes:
“This is a definite keeper! WOW!”
This is for sure a recipe card that I will save and use again and again. Just like spaghetti, I see it being pretty difficult to get tired of this dish.
Ingredients
2 tablespoons olive oil
2 cloves garlic, crushed and finely chopped
1/4 teaspoon crushed red pepper flakes, or to taste
6 skinless, boneless chicken breast halves
2 cups prepared Ragu marinara sauce
1/4 cup chopped fresh basil
1 (8 ounce) package Kraft shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 (5 ounce) package New York Texas Toast garlic croutons
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Coat the bottom of a 9×13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken.
Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese.
Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour.
An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
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Quick Tip: Use more or less cheese, depending on what you like.
Thanks again to All Recipes for this quick and fun recipe.