Witch’s Kitchen Episode 2

Welcome to episode 2 of Witch’s Kitchen. I missed my first love of cooking it up in the kitchen and wanted to share the journey of my long-awaited return… well… perhaps not so long awaited but whatever… whose show is this anyway?!

So I pin a few a recipes a week and share to my FB page, then make every hangry. Based on how I feel that week I pick a recipe and stir things up in the kitchen.

This week I picked a lovely variation of an oldie but goodie!

Chicken Parmesan Casserole

The original link if you so desire

The Original Recipe:

Ingredients

1.5 lb. cooked chicken- diced (if you don’t have cooked chicken simply grill almost 2 lb. thawed boneless chicken breast in the pan, season with salt and pepper to taste)

1 jar (28 ounces) of marinara sauce

1 ¾ cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 ½ –2 tablespoons olive oil

1 cup Panko bread crumbs (if use finer bread crumbs, not flacked kind like Panco, I suggest you to use just ¾ cup or the top will be too sandy)

Italian seasoned salt-to taste

1 ½ –2 tablespoons freshly chopped parsley for serving

Instructions

Preheat oven to 350 F and grease 8 ½ x 8 ½ inch casserole with olive oil or spray with cooking spray.

Place chopped cooked chicken in baking dish and pour marinara sauce over the chicken, stir to combine.

Spread shredded mozzarella cheese on top to cover the chicken. Sprinkle with grated parmesan.

In a bowl stir together bread crumbs and Italian seasoned salt. Add 1 tablespoon of olive oil and stir well. If it seems to dry and the crumbs are not evenly moistened add more olive oil and stir to combine. It depends on the texture of bread crumbs you us. Finer crumbs will seem to dry and need more oil, flacked crumbs like Panko need less oil.

Sprinkle bread crumb mixture over the cheese and bake 20-25 minutes until bread crumbs get nice golden color.

Sprinkle freshly chopped parsley before serving if desired.

If you want to make this ahead and freeze for later DO NOT BAKE, just cover the casserole and place in the freezer. Thaw completely before baking.

Just a few reminders. I try to follow recipes the best that I can… however I am known for going rogue on a few items (seasoning, sauce and cheese which I explain in the video). Also, I didn’t have the chicken precooked so I did that at the very beginning! I just chopped up come chicken, seasoned it to taste, cooked it until it was done, then proceeded with the recipe.

If you’re a messy cook like me and wash your hands a few thousand times (before, during and after cooking) then here’s a soap suggestion for you. 😉

Sinfully Frothy Foaming Soap – Lemon Pound Cake

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That’s all I’ve got for this episode friends.

Stay tuned for episode 3.

Until Next Time,

The Soap Witch