A French dish, the word “casse” means pan, originally it was all vegetables plus many cheese gathered together in a frying pan and put in the oven.
The style of the recipe didn’t changed much since its development in 1866, made, baked and eaten from the same scoop makes it more home style cooking. Only thing that has changed is the amount of ingredients. Original casserole was semi vegetarian, but the recipe started to contain meat or seafood.
You are free to wisely add some ingredients to your taste. The most important thing to keep in mind while making any kind of layered dish, that contains such “heavy” ingredients like meat, is that the bigger and thicker products are the first layer, and the base for the rest.
The style of the recipe didn’t changed much since its development in 1866, made, baked and eaten from the same scoop makes it more home style cooking. Only thing that has changed is the amount of ingredients. Original casserole was semi vegetarian, but the recipe started to contain meat or seafood.
You are free to wisely add some ingredients to your taste. The most important thing to keep in mind while making any kind of layered dish, that contains such “heavy” ingredients like meat, is that the bigger and thicker products are the first layer, and the base for the rest.
Ingredients:
- 2 cups cooked chicken cubed or shredded
- 1/2 cup marinara sauce
- 1/4 tsp red pepper flakes
- 3/4 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1/2 tsp dried basil
- 1 slice bacon fried and crushed
Instructions:
- Preheat the oven to 350°F.
- Prepare the baking dish and grease it lightly so the chicken will not stick to the pan. Lay out the chicken in the pan then spread the marinara sauce all over.
- Dredge the top with some red pepper flakes, parmesan, and mozzarella. Finally, sprinkle bacon and dried basil for more flavor.
- Put in the pre-heated oven and bake for 25 minutes. Remove once the cheese has melted and formed bubbles.
