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RECIPE VAULT » Chicken Parm Casserole with Garlic Croutons

Chicken Parm Casserole with Garlic Croutons

Recipe by Silvana Nardone

  • Serves 8
  • Prep time: 10 minutes
  • Cook time: 1 hour 5 minutes
  • 6 tablespoons olive oil
  • 4 cloves garlic, pressed or finely chopped
  • Salt and pepper
  • 1⁄2 teaspoon dried oregano, crushed
  • 5 cups gluten-free white bread, cut into 1⁄2-inch pieces (about 8 slices)
  • 3 cups homemade or store-bought gluten-free, vegan marinara sauce, plus more for serving
  • 2 pounds chicken tenders, patted dry
  • 8 ounces shredded or thinly sliced dairy-free mozzarella-style cheese, such as Daiya
  • 6 leaves basil, torn, for topping
  1. Make the croutons: Preheat the oven to 350°. In a bowl, combine the olive oil, garlic, 1⁄2 teaspoon salt and oregano. Place the bread pieces in a large bowl. Drizzle with the olive oil mixture, toss to coat evenly. Transfer to a baking sheet in a single layer and bake, turning halfway through baking, until golden and dry, 20 to 25 minutes. Let cool on a wire rack.
  2. To assemble, season the chicken all over with salt and pepper. Spread 1 cup of the marinara sauce in the bottom of a 9-by-12-inch baking dish. Top with the chicken in a single layer and spoon over 2 cups of sauce; bake for 20 minutes. Remove from the oven and top with half of the cheese, croutons and the remaining cheese; bake until the chicken is cooked through, about 20 minutes. Let rest for 10 minutes. Serve topped with basil and marinara alongside.


1 SERVING:  CALORIES 422; FAT 22.3 g (sat 3.7 g, mono 7.5 g, poly 0.9 g); PROTEIN 28.6 g; CARBS 38.1 g; FIBER 3.6 g; CHOLEST 55.0 mg; IRON 0.5 mg; SODIUM 1196 mg; CALCIUM 45 mg


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