1 lb boneless skinless chicken breasts, cubed
1 tablespoon olive oil
1-1/2 cups marinara sauce
1 cup shredded mozzarella cheese
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
CHICKEN PARMESAN CASSEROLE
- Heat oven to 350°F. In a large skillet, cook chicken in oil over medium-high heat, stirring frequently, until no longer pink.
- Transfer chicken to a 1.9-QT TWILIGHT SHALLOW BAKER. Top with marinara sauce. Sprinkle with mozzarella cheese. Toss bread crumbs with Parmesan cheese; sprinkle over mozzarella.
- Bake uncovered 25-30 minutes or until cheese is melted and crumb mixture is golden brown.
TO FREEZE: Cover the unbaked dish tightly with foil and freeze. When ready to use, thaw the covered frozen lasagna in the fridge overnight. Heat oven to 350°F. Bake 30 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted and crumb mixture is golden brown.