Recipe by Campbell's Kitchen
"In less than an hour, you can make this simply delicious chicken dish, baked in a flavorful tomato sauce and topped with mozzarella and Parmesan cheeses. It's a winner!"
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1 (24 ounce) jar
Prego® Traditional Italian Sauce
Kraft® grated Parmesan cheese
skinless, boneless chicken breast halves
1/2 (8 ounce) package
KRAFT Shredded Mozzarella Cheese
1 (11.25 ounce) package
Pepperidge Farm® Garlic Texas Toast, prepared according to package directions
This was very easy and my very picky boys ate it all up! I didn't use the toast ( we're gluten free) and used the sauce we had in the cupboard, Classico- tomato and garlic.
I didn't care for this recipe. The chicken came out tough and the sauce was all watery and ran all over the plate.
So simple and delicious! My three-year-old loved it so much that he wouldn't talk at all during dinner, he just kept shoving food in. LOL. I used Rinaldi Three cheese because it's what I had on hand. Also, my husband asked me to throw in some spaghetti so we had that with the garlic bread (our garlic bread was Peppridge Farm's Farmhouse White - I slathered on butter, sprinkled on garlic powder and then threw in the toaster oven).
A more healthy chckn parm since it is not fried nor breaded. Didn't use the Kraft variety of ingredients, bought premium and it was delish and simple!!
Very simple to make and absolutely delicious! My kids loved it, too!
Super easy and quick! The chicken came out just a little dry, but there was plenty cheese and sauce. It tasted great.
Good and light love ie
Solid recipe. Points for being super easy, and lighter than a breaded and friend chicken parm. I do think the chicken came out a little tough. Next time I will try pounding it thin first to see if that makes any difference.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Parmesan Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 120
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