Langsung ke konten utama

Chicken Parmesan Casserole


Chicken Parmesan Casserole

Make this simple Chicken Parmesan Casserole with custom made firm chicken, solidified chicken fingers, or with extra rotisserie chicken! Include some pasta and loads of mozzarella and Parmesan cheddar! 

At the point when you consolidate very fresh breaded chicken with rigatoni, warm marinara sauce, and heaps of hot liquefied mozzarella and Parmesan cheddar, beneficial things occur. 

Need to hear my 3 most loved things about this goulash formula? 

  • You can make it as long as 2 days early. Score! 
  • It's an extraordinary method to go through extra breaded chicken. 
  • You can utilize solidified chicken fingers for a stunning alternate route. 

By and by, I like to utilize new chicken and bread it myself. 

I realize that can be a procedure, so I will in general bread a huge amount of chicken at the same time and freeze it for future suppers. Breaded chicken (previously or in the wake of heating/singing), freezes very well.

Ingredients
  • 32 oz. marinara sauce
  • ¾ pound rigatoni pasta
  • 3 cups mozzarella cheese, shredded & separated
  • 2 small boneless skinless chicken breasts
  • 1/3 cup Parmesan cheese, finely grated
  • ¾ cup flour
  • 1/4 teaspoon pepper
  • 2 teaspoons seasoned salt
  • 2 eggs
  • ¾ cup vegetable oil
  • 1 ½ cups Italian breadcrumbs
  • 2 Tablespoons butter
  • Fresh Parsley, to garnish
Instructions
  • Tip: Bread the chicken while you wait for your pasta water the boil and for the pasta to cook.
Prepare the Pasta

  • Boil water and cook the rigatoni for 1 minute less than al dente- (Refer to package for cooking time).
  • When the pasta is ready, drain it add it back to the pot. Toss with 32 oz. of sauce, 1/3 of the Parmesan cheese, and 1 cup of the mozzarella. Set aside.
Prepare the chicken
  • Pat the chicken dry with paper towels and cut into strips about ½ inch thick.
  • Create an assembly line for breading the chicken:
  • Bowl #1: 3/4 cup flour + 2 tsp seasoned salt + 1/4 tsp pepper.
  • Bowl #2: 2 whisked eggs.
  • Bowl #3: 1.5 cups breadcrumbs
  • Dredge the chicken in the flour mixture, then briefly in the whisked eggs, then smother them in the breadcrumb mixture until completely covered. Use your palms to gently flatten the chicken a little bit more once it’s coated in the breadcrumbs.
  • Add ¼ inch of oil to a pan along with the butter, which helps give the chicken a golden color. Turn to medium-high heat.
  • Once the pan is heated, use kitchen tongs to carefully lower the chicken into the oil, you’ll need to cook the strips in batches. Cook for about 4 minutes per side, until golden brown. You may need to add more oil as the chicken cooks.
  • Place the cooked strips on a paper towel lined plate. The paper towels absorb the excess oil, leaving you with crispier chicken.
  • Slice the strips into smaller bite-sized pieces.
Assemble the Casserole and Bake

  • Preheat the oven to 375 degrees.
  • Lightly grease a 9 x 13 inch casserole dish. Add half of the rigatoni/sauce mixture. Top with half of the chicken strips, 1/3 of the Parmesan cheese, and 1 cup of mozzarella cheese.
  • Add the remaining rigatoni. Add the chicken strips and the remaining Parmesan and mozzarella cheese.
  • Bake uncovered for 25 minutes. If you prefer a browner, crisper top, increase heat to 425 and bake for about 5 more minutes.
  • Garnish with fresh parsley. Serve with Cheesy homemade garlic bread and enjoy!
Notes
Storage
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This pasta also freezes well and reheats best if defrosted in the fridge overnight prior to microwaving or baking.
  • You may want to spoon additional sauce on it before reheating to prevent the pasta from becoming dry.
Make-Ahead Method
  • This casserole can be assembled up to 2 days ahead of time.
  • Before baking, let it sit out at room temperature for 30 minutes.
  • Cover and bake at 375°F for 15 minutes. Remove cover and bake for 25 more minutes.
Shortcuts:

Use Frozen Chicken Tenders
  • Frozen chicken tenders are a great way to make this recipe in a short amount of time.
  • Let them sit out at room temperature for about 5 minutes and carefully slice them into smaller strips prior to adding to the casserole.
  • No modifications to the baking temperature or cooking time should be required.
Use Leftover Rotisserie Chicken
  • This recipe is a perfect way to use up leftover rotisserie chicken and cut out the time it takes to bread the chicken cutlets.
  • To add some crunch, combine 1 cup of breadcrumbs with 1/3 cup melted butter. Sprinkle it over the top of the casserole and bake at 375° F for the last 10 minutes of baking. 
This article is adapted from this site.
Label:

Komentar

Posting Komentar

Postingan populer dari blog ini

Cheesy Taco Pasta

Cheesy Taco Pasta Ingredients Report this ad Large shell pasta 1/2 lb 1 pound ground beef 2 tablespoons taco seasonings (or 1 packet) 3/4 cup water 1 cup salsa 1 cup grated cheddar cheese USA Common - Metric Instructions Note: press the time in the instructions to start the kitchen timer during cooking. Prepare the cleaned paste according to the instructions on the box and drain the water. Add the minced meat to the pan and sauté well. Drain the fat. Add taco seasoning and 3/4 cup of water, stir and cook until the water disappears. Add the pasta back to the pan with salsa and cheese. Shuffle to combine. Serve immediately, preferably with crispy tortilla chips (optional) on top. This article is adapted from this site .
Posting Komentar
Baca selengkapnya

TEX MEX CHICKEN TACO SOUP

TEX MEX CHICKEN TACO SOUP Ingredients 1 medium sweet diced onion 1 medium serving of blanched and jalapenos, seeded and diced olive oil Chop 4 cloves of garlic 3 cans of 15 ounces white cannellini beans 1 cup stocky salsa [Use soft, medium or hot, to your liking] 1 16 oz. Low sodium canned chicken stock plus extra as needed to thin 1 11 oz mexican jars 3 tablespoons tacos 1 tablespoon ground caraway seeds 1 teaspoon salt to taste 1 teaspoon ground anchovy chili 1/2 tsp oregano 1/4 tsp black pepper 1 lime juice 3 cups fried chicken or grilled chopped 3 ounces cream cheese, softened 2 tablespoons chopped cilantro Assorted toppings: fried cheese mural, tortilla chips, chopped green onions, sour cream Instructions In a large saucepan over medium heat, fry diced onions and peppers in a few drops of olive oil. Cook for 5 minutes until they are soft and brown. Add chopped garlic and cook for 1 minute until fragrant. Add cannellini beans, chicken stock, Mexican corn and seasonings. Boil. Cover...
Posting Komentar
Baca selengkapnya

French Dip Squares

French Dip Squares Turns out you needn't bother with extravagant fixings to make the best party hors d'oeuvre ever. These simple french plunge squares are stacked with complex flavors (thanks caramelized onions!) AND there's sufficient to take care of an eager group. The ideal alternate way to a French plunge sandwich, we'll be making these again and again.  Made it? Tell us how it went in the remark area beneath! INGREDIENTS Cooking spray 4 tbsp. butter, divided 2 (8-oz.) tubes refrigerated crescent rolls 2 medium onions, thinly sliced Kosher salt 4 sprigs fresh thyme, divided Freshly ground black pepper 1/2 lb. deli roast beef, patted dry 1/4 c. whole-grain mustard 9 slices provolone 1 clove garlic, minced 1 tbsp. freshly chopped parsley 1 c. low-sodium beef broth 1 tbsp. Worcestershire sauce DIRECTIONS Preheat oven to 350° and grease a 9"-x-13" baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together s...
Posting Komentar
Baca selengkapnya