Reviewed: Apr. 8, 2012

this was a good and easy, kid-friendly meal. i chose to bake the chicken instead of frying it. i also left out the red wine for personal taste. this was a little time consuming, so if i made it again i would try to aim for a night that we had leftover baked chicken sitting around that needs to be used. thanks!

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Mar. 4, 2012

Family really enjoyed! Great idea, a keeper! Thanks!

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Reviewer:

2kids3dogs

Cooking Level: Expert

Home Town: Olmsted Falls, Ohio, USA

Reviewed: Mar. 4, 2012

This is very time consuming to prepare but it was very good.

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Reviewer:

Wendy

Cooking Level: Beginning

Reviewed: Feb. 12, 2012

Very good recipe. I used a little more sauce than the recipe called for and didn't add the wine. I am making it for lots of people for Valentine's Day.

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Reviewer:

zoozoo22

Reviewed: Feb. 8, 2012

Chicken Parmesan Casserole Haiku: "Seriously good. Baked chicken instead of fried. This sure makes a ton!" Glad that I halved this recipe b/c it yields a whole lot, but it'd be terrific for a potluck. I followed the recipe, but baked my chicken on a wire rack over a cookie sheet to up the crispy factor (but didn't cut the chicken into bite-size pieces until after it was completed baking.) I have to say that when my daughter gobbles an entire plate of something that I make, declaring "SO good, Mommy!" it's a supper-success. When I make this again, I may add some spinach, broccoli, or zucchini (something green, or a veggie) so I don't feel so guilty for ingesting all that pasta and cheese.

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Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Dec. 29, 2011

This is great. I made it without the wine and it still turned out fine. I also find this recipe very easy to cut down.

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lawson23

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Dec. 3, 2011

Great meal. A lot of work and a lot of dishes. I doubled the recipe. I used boneless chicken breast and cut them in smaller pieces. Seasoned them with adobo, onion powder, garlic powder, and basil. Followed the rest of the directions exactly. The wine is a GREAT addition to the sauce. It smelled and tasted wonderful! Took it to work for pot luck and had a pan at home. Both pans were gone immediately.

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lady t

Cooking Level: Expert

Home Town: Newark, New Jersey, USA

Living In: Durham, North Carolina, USA

Reviewed: Oct. 2, 2011

I made this in combination with the oven fried parmesan chicken instead of pan frying the chicken. It was wonderful. My husband loved it. Will be making again and again

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homecookingwife

Reviewed: Sep. 19, 2011

My family really enjoyed this recipe! I used a home-made marinara sauce and plain bread crumbs seasoned with Italian seasoning. Tasy!

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The Phils and I

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Savannah, Georgia, USA

Reviewed: Sep. 7, 2011

I bumped up the flavor in my breading by adding more oregano, basil and onion powder. I didn't need a full two cups of oil to fry my chicken pieces in, just enough to cover the bottom of the pan was plenty. I made my own chunky vegetable marinara sauce. This is a little bit of work (but really not as much as you would think--this went quicker than I thought and I even had a gazillion things going on at the same time and was able to pull it of in under 45 minutes) and it does dirty a lot of dishes but the end result is worth it. The extra spices in the breading and the homemade marinara really made this dish extra special. My family yum-ed and mmmm-ed through the whole meal.

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