Chicken Parmesan Casserole

ingredients

chicken breasts (as many as you want / want)
olive oil (only a spoonful)
minced garlic (a smattering ... little more than a smattering if you really like garlic)
chili flakes (leave them out if you don't like the heat)
marinara sauce (you probably won't need more than one can unless you're a seafaring demon)
Parmesan cheese
mozzarella (you'll need double the Parmesan mozzarella)
crostini (we used seasoned Italian)

INSTRUCTIONS

We also cut the chicken into cubes instead of leaving them whole.
So in the bottom of a casserole there is a little olive oil, minced garlic and chilli flakes. And yes, those are the technical measures. Use exactly "some". Nothing more, nothing less.
Then cover the chicken with the marinara sauce you think is necessary.
Then cover the marinara sauce with a ratio of 2 to 1 mozzarella / parmesan. The original recipe included grated Parmesan, but we opted for grated (again ... because we had it in the fridge), and it was still delicious. As long as you use Parmesan, it probably doesn't matter what type.
Also cover the cheese layer with a layer of croutons. The original recipe included garlic toasts and kept them intact. We opted for Italian seasoned croutons (because they were already in Caroline's toilet) and we cut them to pieces.
Then another layer of 2 to 1 parmesan mozzarella is added to this. (We love cheese. Therefore, we love this part of the recipe.)
Then cook it for about 35 minutes at 350 degrees.
At this point. You may just want to get out of the kitchen. Otherwise, you could end up crushing your nose into the wind in the oven like we did. This will make your home smell HEAVENLY.
Not seriously. It's good. Ridiculously good.