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Recipe Chicken Casseroles
Chicken Parmasen Casserole recipe?

I just made a thick meaty spaghetti and looking for a Chicken Parmesan Casserole recipe. Ideally, something I can throw in a casserole dish and put in the oven!

Nothing if off limits, I have a pretty stocked kitchen – thanks!
Oh, and the sauce is currently in a slow cooker keeping warm. So slow cooker recipes would be great too.

Thanks.

Here’s a different twist on Chicken Parmesan Casserole:

Chicken Parmesan Casserole

Makes 8 servings

Ingredients

8 skinless boneless chicken-breast halves (about 2 pounds), lightly pounded
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 large onions, thinly sliced
1 green bell pepper, cut into thin strips
3 cups spaghetti sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
8 diagonal slices (1 inch thick) Italian bread

1. Preheat the oven to 425F. Grease one 13×9-inch baking dish or two 8-inch square dishes. Season chicken with the salt and pepper. In a skillet, heat 1 tablespoon oil over medium-high heat. Add the chicken in batches and cook until browned, about 1 1/2 minutes per side. Transfer to a plate.

2. Reduce the heat to medium-low and add the remaining 1 tablespoon oil, the onions and the bell pepper. Cover and cook, stirring occasionally, until tender.

3. Spread the vegetables in the prepared dish(es). Top with half the spaghetti sauce, the chicken, the remaining sauce, the mozzarella and half the Parmesan.

4. Loosely cover the casserole with foil and bake for 10 minutes. Uncover and bake for about 10 minutes longer, or until bubbly.

5. Just before serving, sprinkle the bread slices with the remaining 1/4 cup Parmesan. Bake until toasted, about 8 minutes. To serve, spoon the sauce on toasts and top with chicken and vegetables.

NOTE: To Do Ahead: Cover the casserole and refrigerate, unbaked, for up to 1 day. Bake, covered loosely with foil, for 15 minutes. Uncover and bake for 15 minutes longer. You can also freeze the casserole, unbaked, for up to 1 month. Defrost in the refrigerator for 1 1/2 days. Cover with foil and bake for 15 minutes. Uncover and bake for 15 minutes longer.

Looking for a chicken casserole recipe?

I had a friend make one for me using bread crumbs and shredded cheese on the top. Anyone have one like that?

I just love this casserole, I think you will too!

AMISH CHICKEN CASSEROLE

8 oz broad egg noodles
1/2 cup butter
8 oz fresh mushrooms, slice
1/3 cup flour
2 cups chicken broth
1 cup milk
salt and pepper, to taste
1/3 cup freshly grated Parmesan cheese
2 cups cooked chicken, cut in cubes
generous pinch of rubbed sage

Cook noodles as directed on package. Melt butter and cook mushrooms in a large skillet until lightly browned. Stir in flour and blend in with a fork or slotted spoon. Stir in milk and broth and seasonings; whisk sauce constantly until thickened.
Combine sauce, noodles and chicken. Adjust seasonings to taste. Place in a 2 quart casserole dish. Sprinkle top with Parmesan cheese and bake at 350°F for 30 minutes.

Recipe Chicken Casseroles
Chicken Casserole recipe – Keith Floyd – BBC

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