Add your ground chicken to a bowl. Finely crush the Caesar croutons and add to the ground chicken along with the garlic and onion powders and dried Italian seasoning. Mix well.

Whisk the egg and the ¼ cup of Parmesan and 1 cup of shredded mozzarella to the chicken mixture.

Mix the chicken and ingredients well, preheat your oven to 375°.

Roll your chicken mixture into 3 inch balls, you can make them smaller or bigger.

Add the olive oil to a 9 x 12 inch baking dish. As you roll the balls, add them to the baking dish.

When all the balls are rolled (I was able to get 12 balls with the size I rolled) let them rest for 10 to 15 minutes while your oven heats.

Add the chicken balls to the oven and par bake for 15 minutes.

Carefully remove the chicken balls from the oven and add your sauce to the baking dish. I use a jar sauce and add a little water to the jar, shake to get the rest of the sauce out and also add this to the baking pan. Do not forget the dish is hot and place it back in the oven to bake for 25 minutes.

As the chicken balls bake, shred the mozzarella cheese yourself if possible so it melts better.

After the 25 minutes, remove the pan carefully, top with the mozzarella cheese, then place back in oven and bake for 15 more minutes or until the cheese is all bubbly.

Reminder that all ovens bake differently, and the size of your balls will make a difference in cook times. Keep an eye on this the first time you bake it.