Chicken Parmesan Bake

Feb
2014
06

posted by on Chicken, Main, Pasta, Vegetables

5 comments

Have y’all seen Ronco’s new Pot Sized Pasta??

pot-sized-thin-spaghetti

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.

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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.

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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-

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Turn it on low-

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Voila – Shredded chicken.

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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.

Romantic, right?

Right.

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.

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Chicken Parmesan Bake

Chicken Parmesan Bake

Ingredients

    For the Croutons:
  • 4 pieces Italian bread, sliced (mine had sesame seeds on top)
  • Olive oil
  • 1 tsp basil, dried
  • 1 tsp oregano, dried
  • 1 tsp seasoned salt
  • For the Pasta Bake:
  • 1 lb Ronco Pot Sized Spaghetti, cooked and drained
  • 3/4 pound chicken breasts (about 3 boneless, skinless chicken breasts), cooked and shredded
  • 2 (two) 28 oz cans crushed tomatoes
  • 1 tbsp basil, dried
  • 1 tbsp oregano, dried
  • 1 tbsp seasoned salt
  • 1 tbsp garlic powder
  • 2 tbsp red wine vinegar
  • 16 oz Mozzarella cheese, shredded, divided in half
  • 6 ounces Parmesan cheese, shaved, divided in half
  • Fresh Italian parsley, chopped

Instructions

    For the Croutons:
  • Preheat oven to 400.
  • Tear bread into little pieces (1 inch, approx) and spread out evenly on a baking sheet.
  • Drizzle with plenty of olive oil.
  • Combine the basil, oregano and seasoned salt and sprinkle over the bread cubes.
  • Bake for 10 minutes, or until browned and crispy, turning in between.
  • For the Pasta:
  • Combine the crushed tomatoes, basil, oregano, salt, garlic powder and red wine vinegar in a medium sized sauce pan over medium heat. Bring to a slow boil and cover; reduce heat to low and simmer for 30 minutes.
  • Preheat oven to 350 degrees and spray a 9x11 glass baking dish with nonstick spray.
  • Combine the tomato sauce, spaghetti, shredded chicken and half of the Mozzarella and Parmesan, pour into prepared baking dish.
  • Sprinkle croutons and remaining cheese on top.
  • Cover with foil and bake for 30 minutes.
  • Uncover and bake until bubbly for another 20-25 minutes.
  • Sprinkle with parsley and serve.
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Oh, and I threw a little fresh parsley on top.

Want to win a $100 American Express Gift Card?

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.
 
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