Oh good, you haven't....fewwww....here I thought you faithfully check back week after week!
Since you don't seem to be on top of things, not sure if you also noticed that I questioned the title of this post?
I cant really decide what dinner should be classified as - is it a casserole, is it a sandwich?
Preeeety sure its a combo of both - which of course allows this to be part of the MashUp Monday section.
I love a good chicken parm sandwich! Juicy chicken, sauce, cheese - drool!
I saw a recipe from Robin Hood (the flour company) that was the basis of this dish and I knew I had to try to make something creative!
Do you have chicken, cheese, sauce, flour, yeast, garlic, peppers?
How bout a casserole dish?
Did you answer yes to the first 2 questions?
Then you're set!
I'm Listening to: Your Love is my Drug - Ke$ha
Chicken Parm Casserole
1 c. bread flour
1/2 c. spelt flour
2 pkgs. quick rise yeast
2 tsp. sugar
1/2 tsp. salt
1 c. warm water
3 tbsp. olive oil
2 cloves chopped garlic
4 chicken thighs
2 tbsp olive oil
1 1/2 tbsp. oregano
3 cloves garlic chopped
1 1/2 c. pasta sauce
1 roasted red pepper chopped (freshly roasted is best but for time constraints use a drained jarred pepper)
1 c. shredded cheese (I used marbled cheddar)
1/4 c. shredded parmesan
1 tsp. thyme
Start with you chicken. Place in a Ziploc bag with oil, garlic and oregano - let sit at least 15-20 minutes. Bake in pre heated oven 350F for about 20 minutes.
You could avoid this step if you have leftover chicken, chicken fingers or pre made rotisserie chicken (but I liked the flavor)
Chop once cooled.
Turn the oven off and leave the door open - the casserole should be added to a cooled oven.
In a casserole dish, butter the bottom well!
Add in all of the base ingredients and stir.
It will be a bit sticky and you will need to use fingers to make sure the bottom is evened out.
Let stand 5-10 minutes.
Meanwhile chop your garlic, roasted red pepper.
Add chicken to the base.
Next add the pasta sauce.
Top with roasted red pepper and garlic then your cheese. Sprinkle with oregano and thyme.
Place in a cooled oven set at 350F for about 35-40 minutes.
Remove and let rest 5 minutes or so.
Cut and serve!