Next, I pour the cooked chicken into a mixing bowl and add the marinara sauce. I give it a good stir to make sure every piece of chicken is coated in that luscious sauce. Then, I transfer the mixture into a greased 9×13 inch baking dish, spreading it out evenly with my spatula. Now comes the fun part! I sprinkle a generous layer of shredded mozzarella cheese over the top, followed by a layer of grated Parmesan cheese. The more cheese, the better, right?
I pop the casserole into the preheated oven and let it bake for about 25 minutes or until the cheese is bubbly and golden brown. The moment the timer goes off, I can hardly contain my excitement. As I open the oven, the aroma is simply irresistible! I let it cool for a few minutes before serving, garnishing with fresh basil if I have some on hand.
Pro Tips for Best Results
One thing I’ve learned from making this casserole a few times is to season the chicken well. I often test several recipes with varying amounts of spices, and I found that the perfect balance really brings out the flavors. Don’t be shy with the salt and pepper; they make all the difference!
Another tip is to use a good quality marinara sauce. I’ve tried a few different brands and noticed that some really elevate the dish, while others can be quite bland. I love to read labels and opt for sauces that have no added sugars, ensuring my keto goals stay on track.
Lastly, let your casserole sit for a few minutes after baking. This step allows the cheese to firm up a bit and makes serving easier! I once served it right out of the oven, and while it tasted divine, the presentation wasn’t quite what I wanted due to the gooey cheese.
Common Mistakes to Avoid
One common mistake I made early on was not cooking the chicken thoroughly before adding it to the casserole. I learned the hard way that partially cooked chicken doesn’t just impact flavor but also safety. Make sure the chicken is fully cooked—no pink pieces should remain! (See the next page below to continue…)