Chicken Parmesan Casserole 2012 – Easy Chicken Parm Bake


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20 comments

  1. Great dish, I think next time I will shred the chicken instead of full chicken breast, for tomato sauce a nice canned Italian works well, my choice always is Dei Fratelli. Thanks John

  2. Tried this recipe last night and it’s terrific. Make sure you bake it in a larger casserole dish so there’s plenty of room for sauce, in case you want to pair it with pasta.

  3. WINNER……OMG…..so after watching the video, I went down to the stand up freezer only to find no breasts, only tenderloins and thighs, so I choose the thighs, they were packed in eights. Thawed them, doctored some store bought sauce with stewed tomatoes, sauteed some celery, onion, garlic. Was concerned about the thighs not getting tender enough, so I browned them and tossed them into the sauce for over an hour, just prior to them falling apart, then built the casserole as directed…..yum. Chibotta bread sliced in half, placed under the broiler to a golden brown as the garlic, olive oil and smart balance married together…..poured that over the toasted bread, sliced it into serving sizes…..so good, Thanks Chef John….And as always…..Great Videos, keep them coming…..!

  4. So I was making this for the first time this evening…while it was in the oven, my wife got a call to go babysit our 10 year old nephew…who is a notoriously picky eater. As he had not eaten supper yet, I packaged up a couple portions for her to take. Allegedly, he gobbled it up. Link has been sent to his mother. Thanks, Chef.

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