Recipe by Heather
"A casserole cooked under the broiler! You can make it with different meats but they must be the sort that are tender with short cooking times e.g. good quality frying steak, or pork fillet."
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onions, thinly sliced
red bell pepper, thinly sliced
tomatoes, thinly sliced
1 1/4 pounds
skinless, boneless chicken breast meat - cut into strips
1 (16 ounce) jar
water as needed
elicious! I found, however, that adding some mozerella or swiss cheese between the chicken and veggies, and sprinkling some seasoned breadcrumbs on top gives it what its missing. Er, maybe Im just a chicken parm addict.
The recipe turned out to be a soupy mess! There really isn't much to it and the spaghetti sauce overpowers any flavor the onion and peppers would have added. It would be a nice side dish, but left us wanting more as a main dish.
Maybe add cooked pasta and Parmesan to give this recipe substance.
This has become a regular meal for me and my husband. It is a tasty meal that gets on the table in 15 minutes flat - a great speedy weeknight meal. I usually prepare the pan the night before so we can just put it in the broiler on a worknight. I serve with garlic bread and salad.
This recipe was delicious! I only used 1 tomato, added black olives, and used 22 ounces of spaghetti sauce.
As a casserole, this isn't much of a dinner. I think it makes a lot more sense as a doctored-up sauce for pasta. I also added cheese, and probably should have added breadcrumbs to make the whole thing "stick together" like a casserole. So, over noodles, it's a good way to get more veggies in your diet.
delicious meal, served with asparagus with a raspberry sauce. Family loved it. I thought it would be more of a spaghetti sauce with chicken instead of gr. beef. but it wasn't it was delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 48
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