Chicken Parmesan Bake
Um, why didn’t I think of this?
I was given an opportunity by Ronco to try it out and share with you. It’s so cute.
Please, for the love of God, disregard my lack of a manicure. I just wanted to show you the size of this spaghetti. I’m love it; I don’t have to break it in half.
You’ll probably never see my nails manicured, BTW.
Seriously, the pot sized pasta makes sense.
Not only am I sharing a new recipe with you, I’m giving you my absolute favorite kitchen tip that has has saved me tons of time.
Want to know my little trick? I shred boneless, skinless chicken breasts (done, of course) in my KitchenAid stand mixer. Sometimes I boil it because that’s easy, and sometimes I bake it sprinkled with seasonings to give whatever I’m making extra flavor.
My family eats so much chicken, it’s ridiculous. Chickens should boycott the Goldstein’s. I do this when I make-
- Chicken Salad (I make this all the time to take to work and keep in the fridge for the family to make sandwiches when I’m not cooking – well, Mark does, the kids won’t eat it).
- Chicken Pot Pie
- Chicken and Dumplings
- Asian dishes like Asian Cabbage Salad or Mu-shoo Chicken
- I bag shredded chicken and freeze it by the pound to make prep work easier
I could go on and on. So, throw your chicken in-
Turn it on low-
Voila – Shredded chicken.
How easy is that?
In case you’re wondering, the color of my KitchenAid is Ice. It’s probably the most coveted, cherished thing my husband has bought me in our entire 9 years together.
Ok, now onto the recipe.
I made Chicken Parmesan Bake. I call it a “bake” because it’s kinda like a casserole, but I’m not fond of the word “casserole”.
I made my usual tomato sauce, tossed it with shredded chicken, mozzarella and parmesan cheeses, Ronco spaghetti, topped it with croutons and baked it.
Oh, and I threw a little fresh parsley on top.
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Go to Ronco’s Facebook Page and vote for me! You can vote for my kitchen shortcut daily starting today, February 6th through March 19th. A winner will be chosen once a week for six weeks.
Good luck!This post was sponsored by Ronco; recipe and opinions expressed are my own.