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Let the casserole rest for 5–10 minutes before serving. This gives the cheese and sauce a chance to settle and makes it easier to scoop. If you like, sprinkle chopped fresh basil or parsley over the top for a little color and freshness before bringing it to the table.
Variations & Tips
For a heartier, more old-fashioned bake, scatter 1–2 cups of cooked pasta (like penne or rotini) in the bottom of the dish before adding the chicken and sauce; just be sure to add an extra 1/2 cup of sauce so it doesn’t dry out. If your family prefers dark meat, you can substitute boneless, skinless chicken thighs for the breasts; they stay very tender and forgiving if you leave the casserole in the oven a few extra minutes. To lighten things up, use part-skim mozzarella and reduce the breadcrumbs to 3/4 cup, or swap half the breadcrumbs for crushed whole-wheat crackers.
For a little farmhouse flair, mix a handful of shredded cheddar into the mozzarella for a slightly sharper, more Midwestern flavor. If you like extra crunch, wait until the last 10–15 minutes of baking to add the breadcrumb mixture so it stays very crisp. You can also prepare the dish earlier in the day, cover it tightly, and refrigerate; when baking from cold, add about 10 minutes to the covered baking time and check that the chicken is cooked through before serving. Leftovers reheat well in a low oven, loosely covered with foil, and are excellent spooned over hot noodles or tucked into a toasted hoagie roll for a quick Chicken Parmesan sandwich.
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