A hearty comfort food dish includes hash brown potatoes, cheese, sour cream, soup, and cereal crumbs. This meal is excellent and quite simple to prepare.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch baking dish |
Ingredients
- 2 (15 ounce) cans tomato sauce
- 1 (6 ounce) can tomato paste
- 1 tablespoon white sugar
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 medium garlic clove, chopped
- 3 pounds skinless, boneless chicken breast halves
- 1 cup fine dry bread crumbs
- 1 pound Cheddar cheese, shredded
- 1 pound mozzarella cheese, shredded
- 1 teaspoon garlic salt to taste
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish that is deep enough to allow at least one inch between the chicken and the top of the dish.
- In a large pot over medium heat, stir together tomato sauce, tomato paste, sugar, parsley, basil, oregano, and garlic.
- Meanwhile, in a large bowl, toss chicken with bread crumbs until completely covered. Arrange chicken in baking dish and sprinkle to taste with garlic salt and pepper to taste. Top chicken with half of shredded Cheddar and mozzarella cheeses. Pour tomato sauce evenly over chicken. Reserve half of the remaining Cheddar and mozzarella cheeses, and sprinkle the rest over the chicken and sauce.
- Cover dish with aluminum foil and bake for about 50 minutes, or until chicken is cooked through. Remove foil, and top with remaining Cheddar and mozzarella cheeses. Return dish to oven and cook, uncovered, until the cheese on top melts. Remove pan from oven and let sit five minutes before serving.
Nutrition Facts
| Calories | 443 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 2 g |
| Protein | 48 g |
| Saturated Fat | 12 g |
| Sodium | 1284 mg |
| Sugars | 7 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone loved it.
It was okay
1
Nice and tender… very easy to make, I just added herbranerbo
Really good. I cut the recipe in half and still had plenty for 4 people.
Loved it – easy to make!
Just made it. Super yummy and easy. I didn’t have bread crumbs so I crushed garlic flavored wheat thins. Also used a big can of hunts garlic tomato sauce. Sprinkled oregano and Italian seasoning over the chicken then did the sauce and cheese on top.
I made this for dinner the other night and it was a hit! I did tweek it a bit for my own preference. I subsituted the cheddar cheese for parmesan cheese and layed the chicken over spaghetti. The chicken would also be great in some italian bread as a chicken parm sandwich.
Family liked it. I think I prefer Chicken Parmagian where it ends up crunchier because it isn’t baked in sauce. But this was different and a put in the oven and forget about it kind of dish which is always fun to place on the table later. I sliced the chicken thin as I like sauce to cover all my chicken, not just the outside of a thick piece. I sauteed garlic in EVOO with a dab of butter and browned the breaded chicken pieces. Instead of my usual seasoned breadcrumbs I did as the recipe suggested and sprinkled on garlic powder, salt & pepper on top. I didn’t have mozarella so used swiss and cheddar. I also used a jar of premade marinara sauce. I was surprised the cheese in the middle pretty much melted into the sauce. Ended up like a cheesey tomato sauce. My sauce was also a little more runny than I’d like so would perhaps add a can of tomato paste to the jar of sauce I used. I served it over spaghetti. I see the recipe doesn’t say to do that. I thought it was a given but see another reviewer didn’t do that. Because I sliced the chicken breast in half I also reduced the time to 40 min. I have a feeling like many dishes it will taste better tomorrow than it did tonight. So the 1 star missing was mostly due to the idea that chicken parm is my preference, how runny it was and that the cheese melted into the sauce more than expected.
This was a good recipe. My husband and children loved it! I had difficulty with it as it truly is for cheese LOVERS. I thought I loved cheese, but not quite enough. It was good, but too much for me. I’ll definitely make it for the family again though!
I took other reviewers’ advice and browned the outside of the chicken before baking it and just used jarred sauce. OMG it was so good! Will definitely make it again!
I made this exactly as suggested and it turned out fine. I didn’t think it was spectacular, but a good basic chicken & sauce recipe. Very close to chicken parmesan.
This recipe turned out really good, although i coated the chicken in some miracle whip before the bread crumbs (it gives it a nice little zing…. cant tell its miracle whip after its baked) next time i think im going to add more cheese and instead of bread crumbs coat the chicken in a crunched cornflakes and parmesan cheese mixture, but it was a really good easy and quick recipe, will defiantly be making it again!!!
This is a favorite in our house now. Anytime I cook it for guests they absolutely love it. The only thing I do differently is to brown the chicken first (as others have suggested) and use a little less cheese. Delicious!!!
DELICIOUS!! Mixed Panko w/seasonings for the chicken breading, but otherwise followed recipe. My picky 11-yr. old actually had seconds. Definitely going in the regular rotation – thanks!
this was a HUGE hit in our house! Even my picky daughter ate her entire serving! I didn’t have mozzarella, so I used provolone cheese instead. YUM! Will definitely be making this again!
Tasted like chicken Parmesan. I could have used jar sauce and saved some time.
I made this for a birthday dinner. Everyone loved it. There wasn’t a single bite left!
This chicken was soo moist and delicious! I didn’t brown the chicken because I like more tender meat and browning always seems to make the meat tougher, so I just baked the chicken as it was, and cooked for 1 hour, it came out perfectly done and deliciously flavored! I used bottled spaghetti sauce in the interest of time, and it was still great! This is a keeper!
Very good. I will definitey cut down the cheese next time. I served this over linguine.
This was excellent! Will make again. Thanks for the recipe.