Recipe by RCHEISS
"Perfect for potluck meals, family gatherings, or in a smaller batch, for a winter comfort food meal for the family. Just my take on traditional Chicken Parmesan. I came up with this for my wife's corporate potluck lunch. She wanted Chicken Parmesan, but it was too difficult to feed 20 people the conventional way. Figured a casserole would work just as well. It did!"
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1 (16 ounce) package
uncooked rotini pasta
skinless, boneless chicken breasts, cut into bite-size pieces
vegetable oil for frying
Italian seasoned bread crumbs
1 (16 ounce) package
shredded mozzarella cheese, divided
grated Parmesan cheese
1 1/2 (32 ounce) jars
dry red wine (such as Sangiovese)
with a few little tweeks you can lighten this dish up, such as bake your tenders not deep fry saving lots of calories, but as is this was very tasty.
this was good! A quick meal to put together. I did not fry my chicken I cooked it in a pan with olive oil, garlic, and onion. I seasoned the chicken with italian seasoning. I think this would be good to add eggplant or zucchini to. Make sure you use you favorite jar sauce.
I also cooked mine for 30-40 minutes and it turned out great.
I didn't want to deep fry the chicken so I browned the chicken in a skillet (no Flour). This turned out great!
ok first things first I made AS IS. I was nervous about the wine but it made for an incredible sauce. All of our kids came back for seconds. Why 4 stars. I think I would have liked it better if I had just put the cheese on top and ONLY baked for thirty mins. It was a little mushy for my taste. I love a recipe that the kids love though will make again, IT MAKES alot!!!! Do not be afraid of the wine lol it was good Update made as written just cooked in oven 30 mins ABSOLUTELY AWESOME! It is now on a weekly rotation. In a time crunch bought frozen tenders cooked and cut up then added to cooked pasta and sauce SO GOOD!!!!!!
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.
We loved it. Made this last night we loved it. My son who rarely says anything about my cooking said "that is like the best thing you ever made hope you make it again. I baked the chicken instead of fried.
It was good, I actually bought frozen chicken strips, deep fried them and cut them up instead of breading my own chicken-I was in a time crunch.
I tried it and it's good, I'll always prefer the 'real thing' but this would be great for a group.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Parmesan Casserole
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 589
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