Chicken Parmesan Casserole Recipe 435
CHICKEN PARMESAN CASSEROLE
Make this easy Chicken Parmesan Casserole with homemade crispy chicken, frozen chicken tenders, or with leftover rotisserie chicken! Add in some pasta and lots of mozzarella and Parmesan cheese!
Provided by Stephanie
Categories Main Course
Time 1h20m
Number Of Ingredients 13
Steps:
- Tip: Bread the chicken while you wait for your pasta water to boil and for the pasta to cook.
Nutrition Facts : Calories 740 kcal, Carbohydrate 80 g, Protein 42 g, Fat 28 g, SaturatedFat 16 g, Cholesterol 122 mg, Sodium 2645 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
CHICKEN PARMESAN CASSEROLE
I came up with this easy casserole idea instead of making homemade Chicken Parmesan. Enjoy!
Provided by morgens_aunt
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
- Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.
Nutrition Facts : Calories 358.7 calories, Carbohydrate 39.4 g, Cholesterol 47.3 mg, Fat 11 g, Fiber 2.7 g, Protein 23.8 g, SaturatedFat 3.7 g, Sodium 891.1 mg, Sugar 5.9 g
THE BEST PARMESAN CHICKEN BAKE
This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
- Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
- Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 477 calories, Carbohydrate 28 g, Cholesterol 100.2 mg, Fat 21.7 g, Fiber 3.4 g, Protein 40.3 g, SaturatedFat 8.2 g, Sodium 1022.4 mg, Sugar 8.9 g
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CHICKEN PARMESAN CASSEROLE - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
Ratings 8Calories 491 per servingCategory Main Course
- Marinara Sauce: heat oil in medium saucepan over medium high heat. Add the onions and sauté until softened, about 4 minutes. Add in the garlic and salt and cook for another 2 minutes, stirring so the garlic doesn't burn. Stir in the tomato sauce and Italian season. Bring to boil and reduce to simmer and cover. Cook on low while preparing the chicken.
- Preheat oven to 425 degrees. Pour about 1/4 cup of prepared marinara sauce into the bottom of a casserole dish, I used a 9 x 9 being pan. Set aside.
- For the Chicken Parmesan heat 1/4 cup of olive oil in a large skillet over medium high heat. In three shallow bowls, prepare the dredge for the chicken. In the first bowl combine the flour and salt, in the second bowl whisk together the eggs, in the third bowl combine the Panko, Italian bread crumbs, and Parmesan. Working in batches, take a third of the chicken pieces and dredge in flour, shaking off excess. Put the floured chicken into the egg mixture, shaking off excess, then dredge the chicken in the Panko bread crumb mixture. Brown the chicken in the oil, turning after about 2 minutes. Transfer the chicken to the casserole dish on top of the marinara sauce. Repeat with the remaining chicken, adding oil to the skillet as needed.
- Top all of the chicken in the casserole dish with the remaining marinara sauce. Sprinkle with mozzarella cheese. Bake for 15-20 minutes until golden and bubbly. Broil on high for 1-2 minutes if you want a golden crust on top of the casserole.
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Servings 4Total Time 50 mins
- Preheat oven to 400°F with 1 rack in middle position and 1 rack positioned 6 inches from heat source. Pour marinara sauce into an 11- x 7-inch broiler-safe baking dish, and set aside.
- Season chicken with salt, Italian seasoning, and pepper. Heat oil in a large skillet over medium-high until shimmering. Cook chicken, smooth sides down, undisturbed, until browned, 4 to 5 minutes. Flip chicken, and cook until chicken is browned, 3 to 4 minutes. Remove from heat.
- Arrange chicken breasts evenly over marinara sauce in prepared dish, and top each with a slice of mozzarella. Transfer baking dish to middle rack in preheated oven, and bake until sauce is bubbling and a thermometer inserted in thickest portion of chicken registers 160°F, about 20 minutes. (Temperature will rise after broiling.)
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