Parmesanchickencasserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
• Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
• Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

Steps:

• Cook pasta, drain.
• Preheat oven to 350 degrees.
• Heat butter and olive oil together gently over medium heat.
• While noodles are cooking, mix bread crumbs, Italian seasoning, and Parmesan cheese in a large ziplock bag or bowl with tight-fitting lid.
• Place diced chicken in the bag or bowl and shake vigorously, coating chicken with bread mixture.
• Cook chicken in butter/oil mixture until cooked through, and browned on all sides. (about 10 minutes).
• Layer baking dish with noodles, 1/2 sauce, 1/2 shredded cheese, chicken, remaining sauce, remaining cheese.
• Bake 30 minutes or until heated through and cheese is melted.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
• Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.

Steps:

• Cut chicken strips into thirds.
• In a large casserole dish, combine pasta, chicken, spaghetti sauce, and half of the cheeses; mix well.
• Sprinkle remaining cheeses over top and then sprinkle with parsley.
• Bake at 350° for 35-40 minutes until hot and bubbly.

Steps:

• Pour the olive oil in the bottom of a 9x13" baking pan and spread around so that it covers the entire surface. Add crushed garlic and red pepper flakes and spread it around so it is easily distributed.
• Place whole chicken breasts in the pan. Pour marinara sauce on top of the chicken. Sprinkle basil on top of sauce. Sprinkle half of the cheeses on top of the basil. Dump all the croutons on top of that. Finish it off with the other half of the cheese.
• Bake at 350 degrees for 40- 55 minutes (it depends on how large your chicken breasts are- mine cooked for about 50 minutes).
• Let stand for about 10 minutes after you pull it out of the oven and serve!

Steps:

• Heat oven to 350°F.
• Mix soup, sour cream and 1/4 cup cheese in large bowl until blended. Add spaghetti, beans and chicken; mix lightly.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining cheese.
• Bake 25 to 30 min. or until heated through.

Steps:

• Preheat oven to 375 degrees. Spray a deep 9 x 13 inch baking dish with non-stick cooking spray. Set dish aside.
• Cook pasta al dente, as directed on package.
• Drain pasta and place in a large bowl.
• Add in shredded chicken and marinara sauce (add more sauce if needed).
• Mix well.
• Dump half of the pasta/chicken mixture into the bottom of the prepared pan.
• Top with half of the mozzarella cheese, half of the Parmesan cheese and half of the basil.
• Repeat layers with remaining items.
• Place casserole in the preheated oven and bake for 25 minutes or until cheese is bubbly and casserole is heated through.