Chicken Parmasen Casserole recipe?!
I just made a thick meaty spaghetti and looking for a Chicken Parmesan Casserole recipe!. Ideally, something I can throw in a casserole dish and put in the oven!
Nothing if off limits, I have a pretty stocked kitchen - thanks!Www@FoodAQ@Com
Nothing if off limits, I have a pretty stocked kitchen - thanks!Www@FoodAQ@Com
Answers:
Here's a different twist on Chicken Parmesan Casserole:
Chicken Parmesan Casserole
Makes 8 servings
Ingredients
8 skinless boneless chicken-breast halves (about 2 pounds), lightly pounded
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 large onions, thinly sliced
1 green bell pepper, cut into thin strips
3 cups spaghetti sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
8 diagonal slices (1 inch thick) Italian bread
1!. Preheat the oven to 425F!. Grease one 13x9-inch baking dish or two 8-inch square dishes!. Season chicken with the salt and pepper!. In a skillet, heat 1 tablespoon oil over medium-high heat!. Add the chicken in batches and cook until browned, about 1 1/2 minutes per side!. Transfer to a plate!.
2!. Reduce the heat to medium-low and add the remaining 1 tablespoon oil, the onions and the bell pepper!. Cover and cook, stirring occasionally, until tender!.
3!. Spread the vegetables in the prepared dish(es)!. Top with half the spaghetti sauce, the chicken, the remaining sauce, the mozzarella and half the Parmesan!.
4!. Loosely cover the casserole with foil and bake for 10 minutes!. Uncover and bake for about 10 minutes longer, or until bubbly!.
5!. Just before serving, sprinkle the bread slices with the remaining 1/4 cup Parmesan!. Bake until toasted, about 8 minutes!. To serve, spoon the sauce on toasts and top with chicken and vegetables!.
NOTE: To Do Ahead: Cover the casserole and refrigerate, unbaked, for up to 1 day!. Bake, covered loosely with foil, for 15 minutes!. Uncover and bake for 15 minutes longer!. You can also freeze the casserole, unbaked, for up to 1 month!. Defrost in the refrigerator for 1 1/2 days!. Cover with foil and bake for 15 minutes!. Uncover and bake for 15 minutes longer!.Www@FoodAQ@Com
Chicken Parmesan Casserole
Makes 8 servings
Ingredients
8 skinless boneless chicken-breast halves (about 2 pounds), lightly pounded
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 large onions, thinly sliced
1 green bell pepper, cut into thin strips
3 cups spaghetti sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
8 diagonal slices (1 inch thick) Italian bread
1!. Preheat the oven to 425F!. Grease one 13x9-inch baking dish or two 8-inch square dishes!. Season chicken with the salt and pepper!. In a skillet, heat 1 tablespoon oil over medium-high heat!. Add the chicken in batches and cook until browned, about 1 1/2 minutes per side!. Transfer to a plate!.
2!. Reduce the heat to medium-low and add the remaining 1 tablespoon oil, the onions and the bell pepper!. Cover and cook, stirring occasionally, until tender!.
3!. Spread the vegetables in the prepared dish(es)!. Top with half the spaghetti sauce, the chicken, the remaining sauce, the mozzarella and half the Parmesan!.
4!. Loosely cover the casserole with foil and bake for 10 minutes!. Uncover and bake for about 10 minutes longer, or until bubbly!.
5!. Just before serving, sprinkle the bread slices with the remaining 1/4 cup Parmesan!. Bake until toasted, about 8 minutes!. To serve, spoon the sauce on toasts and top with chicken and vegetables!.
NOTE: To Do Ahead: Cover the casserole and refrigerate, unbaked, for up to 1 day!. Bake, covered loosely with foil, for 15 minutes!. Uncover and bake for 15 minutes longer!. You can also freeze the casserole, unbaked, for up to 1 month!. Defrost in the refrigerator for 1 1/2 days!. Cover with foil and bake for 15 minutes!. Uncover and bake for 15 minutes longer!.Www@FoodAQ@Com
Just layer your favorite pasta, sauce, cooked chicken breast and cheese!. Bake it until heated through and the cheese melts!.
Yummy!Www@FoodAQ@Com
Yummy!Www@FoodAQ@Com
There are many other kinds but here are two of my best:
CHICKEN AND RICE SLOW COOKER CASSEROLE
A tasty crockpot chicken with Parmesan cheese and rice!. Scroll down to see more chicken and rice recipes!.
INGREDIENTS:
1 envelope onion soup mix
1 can (10 3/4 ounces) condensed cream of mushroom soup,reduced fat
1 can (10 3/4 ounces) condensed cream of chicken soup,reduced fat
1 1/2 cups low or no fat milk
1 cup dry white wine
1 cup white rice
6 boneless chicken breast halves, without skin
2 tablespoons butter
2/3 cup grated Parmesan cheese
PREPARATION:
Mix onion soup,mushroom soup, milk, wine and rice!. Spray Crock Pot w/pam!. Lay chicken breasts in Crock Pot, top w/1 tsp butter, pour on soup mixture, sprinkle w/parmesan cheese!. Cook on low 8-10 hours or on high for 4-6 hou rs
AND
ALPINE CHICKEN CASSEROLE
2 teaspoons chicken bouillon granules
1 tablespoon chopped fresh parsley
3/4 teaspoon poultry seasoning
4 ounces diced Canadian bacon
2 carrots — thinly sliced, — (up to 3)
1 rib celery — thinly sliced, — (up to 2)
1 small onion — thinly sliced
1/4 cup water
6 Chicken breast halves, boneless skinless
1 can low-fat condensed cheddar cheese soup — (11 oz!.)
1 tablespoon all purpose flour
2 tablespoons sliced pimento
2 tablespoons grated parmesan cheese
1 package wide egg noodles — cooked, drained (16 — oz!.) Don’t forget to add pts!. for noodles!.
In a small bowl, mix bouillon granules, chopped parsley, and poultry seasoning; set aside!. Layer in a slow cooker, in order!. Canadian bacon, carrots, celery and onion!. Add water!. Remove skin, if desired, and excess fat from chicken; rinse and pat dry!. Place meat in slow cooker!. Sprinkle with half of the reserved seasoning mixture!. Top with remaining chicken and sprinkle with remaining seasoning mixture!. Stir soup and flour together; spoon over top!. DO NOT STIR!.
Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8 hours or until chicken is tender and juices from chicken run clean and vegetables are tender!. Spread cooked noodles in a shallow 2 or 2 1/2 quart broiler proof serving dish!. Arrange chicken on noodles!. Stir soup mixture and vegetables until combined!. Spoon vegetables and some of the liquid over chicken!. Sprinkle with pimento and Parmesan cheese!. 6!. Broil 6 inches from heat source for 6-8 minutes or until lightly browned!.
You're sure to enjoy them too, I hope!.
They are really good!.Www@FoodAQ@Com
CHICKEN AND RICE SLOW COOKER CASSEROLE
A tasty crockpot chicken with Parmesan cheese and rice!. Scroll down to see more chicken and rice recipes!.
INGREDIENTS:
1 envelope onion soup mix
1 can (10 3/4 ounces) condensed cream of mushroom soup,reduced fat
1 can (10 3/4 ounces) condensed cream of chicken soup,reduced fat
1 1/2 cups low or no fat milk
1 cup dry white wine
1 cup white rice
6 boneless chicken breast halves, without skin
2 tablespoons butter
2/3 cup grated Parmesan cheese
PREPARATION:
Mix onion soup,mushroom soup, milk, wine and rice!. Spray Crock Pot w/pam!. Lay chicken breasts in Crock Pot, top w/1 tsp butter, pour on soup mixture, sprinkle w/parmesan cheese!. Cook on low 8-10 hours or on high for 4-6 hou rs
AND
ALPINE CHICKEN CASSEROLE
2 teaspoons chicken bouillon granules
1 tablespoon chopped fresh parsley
3/4 teaspoon poultry seasoning
4 ounces diced Canadian bacon
2 carrots — thinly sliced, — (up to 3)
1 rib celery — thinly sliced, — (up to 2)
1 small onion — thinly sliced
1/4 cup water
6 Chicken breast halves, boneless skinless
1 can low-fat condensed cheddar cheese soup — (11 oz!.)
1 tablespoon all purpose flour
2 tablespoons sliced pimento
2 tablespoons grated parmesan cheese
1 package wide egg noodles — cooked, drained (16 — oz!.) Don’t forget to add pts!. for noodles!.
In a small bowl, mix bouillon granules, chopped parsley, and poultry seasoning; set aside!. Layer in a slow cooker, in order!. Canadian bacon, carrots, celery and onion!. Add water!. Remove skin, if desired, and excess fat from chicken; rinse and pat dry!. Place meat in slow cooker!. Sprinkle with half of the reserved seasoning mixture!. Top with remaining chicken and sprinkle with remaining seasoning mixture!. Stir soup and flour together; spoon over top!. DO NOT STIR!.
Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8 hours or until chicken is tender and juices from chicken run clean and vegetables are tender!. Spread cooked noodles in a shallow 2 or 2 1/2 quart broiler proof serving dish!. Arrange chicken on noodles!. Stir soup mixture and vegetables until combined!. Spoon vegetables and some of the liquid over chicken!. Sprinkle with pimento and Parmesan cheese!. 6!. Broil 6 inches from heat source for 6-8 minutes or until lightly browned!.
You're sure to enjoy them too, I hope!.
They are really good!.Www@FoodAQ@Com