Chicken Breast Casserole
Submitted by donkane
Parmesan-breaded chicken breasts layered with melty mozzarella and mushrooms, then baked until golden and bubbly. A make-ahead casserole the whole family will fight over.
YIELD
6 servingsPREP
35 minCOOK
25 minREADY
60 minThink of this as chicken Parm’s laid-back cousin who shows up to dinner in a casserole dish and still steals the show.
Chicken breasts soak in an egg and milk bath, get rolled in seasoned Parmesan breadcrumbs, then pan-fry to a light golden crust.
From there, you layer them in a buttered dish with mushrooms and generous handfuls of mozzarella, stacking it all up until the dish is full.
The best part? You can build the whole thing the night before, stash it in the fridge, and just slide it in the oven when you’re ready.
Kitchen Tips
- Slice thicker chicken breasts in half horizontally so your layers stay even and everything cooks at the same rate.
- Don’t skip the 30-minute egg soak. It helps the breadcrumb coating stick and keeps the chicken moist.
- Use a mix of fresh and canned mushrooms if you want more texture. Fresh mushrooms hold their bite better after baking.
Ingredients
Directions
Beat eggs and milk together and let chicken set in this mixture, refridgerated for ½ hour.
Roll chicken in bread crumbs mixed with parmesan cheese and seasonings.
Fry in butter until light golden brown.
Butter casserole dish on bottom and sides; layer chicken, mushrooms, cheese, grated.
Keep layering until dish is full, placing smaller chicken peices on bottom.
(Usually makes 2 layers) Bake uncovered at 325℉ (160℃) for 25 to 35 min.
Note: This dish can be prepared the night before and refigerated until ready to cook.
Comments
