Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Parmigiana Casserole Recipe
    Lost? Site Map

    Chicken Parmigiana Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    35 mins

    30 mins

    MarieRynr's Note:

    This casserole is a delicious adaptation of the well loved Chicken Parmigiana. The addition of artichokes updates this classic. If you are making this ahead, adding the artichokes after thawing prevents the dish from becomming watery.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Chicken

    Directions:

    1. 1
      In saucepan, heat 1 tbsp (15 mL) of the oil over medium heat; cook onion, carrot, garlic, oregano, salt and pepper until softened, 5 minutes. Add tomatoes, breaking up with spoon; add tomato paste. Bring to boil; reduce heat and simmer until thick enough to mound on spoon, 20 minutes.
    2. 2
      CHICKEN: Meanwhile, between 2 sheets of plastic wrap, pound chicken to 1/4-inch (5 mm) thickness; cut in half crosswise. Place flour in shallow dish. In separate shallow dish, whisk egg with 2 tbsp (25 mL) water. In third shallow dish, stir together bread crumbs, Parmesan cheese, oregano, cayenne pepper and salt. Dip chicken, turning to coat, into flour, then egg mixture, then bread-crumb mixture.
    3. 3
      In large skillet, heat remaining oil over medium-high heat; cook chicken, in batches, turning once, until golden brown and no longer pink inside, 4 to 6 minutes.
    4. 4
      Spread 1 cup (250 mL) of the sauce in 13- x 9-inch (3 L) glass baking dish. Arrange chicken, overlapping, over sauce. Pour remaining sauce over top. (Make-ahead: Refrigerate until cold. Cover with plastic wrap and overwrap with heavy-duty foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Cover with foil and bake in 375°F/190°C oven for 30 minutes. Uncover and continue with recipe.).
    5. 5
      Sprinkle with artichokes, then mozzarella; bake in 375°F (190°C) oven until bubbly, about 20 minutes.

    Browse Our Top Chicken Breast Recipes

    Ratings & Reviews:

    • on July 11, 2008

      55

      A very yummy casserole fit for a Queen and her royal table. I omitted the carrots and substituted mushroom slices. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chicken Parmigiana Casserole

    Serving Size: 1 (419 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 456.0
     
    Calories from Fat 162
    35%
    Total Fat 18.0 g
    27%
    Saturated Fat 5.2 g
    26%
    Cholesterol 122.1 mg
    40%
    Sodium 713.6 mg
    29%
    Total Carbohydrate 33.8 g
    11%
    Dietary Fiber 7.1 g
    28%
    Sugars 7.9 g
    31%
    Protein 40.9 g
    81%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites