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Chicken Parmigiana Casserole

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Ingredients

Adjust Servings:
1/4 cup vegetable oil
1 onion, chopped
1 carrot, peeled and diced
3 garlic cloves, minced
1 teaspoon dried oregano
salt and pepper
1 (28 ounce) can tomatoes
1/4 cup tomato paste
1 (14 ounce) can artichoke hearts, drained and halved
1 cup shredded mozzarella cheese
6 boneless skinless chicken breasts
1/3 cup flour
1 egg
3/4 cup dry breadcrumbs

Nutritional information

456
Calories
162 g
Calories From Fat
18 g
Total Fat
5.3 g
Saturated Fat
122.1 mg
Cholesterol
713.7 mg
Sodium
33.9 g
Carbs
7.2 g
Dietary Fiber
7.9 g
Sugars
40.9 g
Protein
419g
Serving Size

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Chicken Parmigiana Casserole

Features:
    Cuisine:

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

    • 85 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

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


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    Steps

    1
    Done

    In Saucepan, Heat 1 Tbsp (15 M L) 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
    Done

    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 M L) 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
    Done

    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
    Done

    Spread 1 Cup (250 M L) 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 375f/190c Oven For 30 Minutes. Uncover and Continue With Recipe.).

    5
    Done

    Sprinkle With Artichokes, Then Mozzarella; Bake in 375f (190c) Oven Until Bubbly, About 20 Minutes.

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    Simon Nelson

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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