Post by Loupy on Mar 13, 2016 17:57:23 GMT -7
CHICKEN PARMESAN CASSEROLE
By: Zoyk @ shrinkingkitchen.com/
My family loves all things Italian…particularly food. I am always looking for new ways to re-invent family favorites. One evening as I was trying to figure out what to cook for my family, and I had an idea…what if I try to turn Chicken Parmesan into a casserole and voila … Chicken Parmesan Casserole. Serve this with a salad for a complete meal.
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 35 minutes
Yield: 6 servings
Serving Size: 1/6 recipe
Gather
2 yellow squash
1 teaspoon olive oil
1 cup diced red bell pepper
1 cup diced yellow onion
1 large or 2 small cloves minced garlic (about 1.5 teaspoons)
1 rotisserie chicken, deboned and large cubed
1 jar pasta sauce (I like marinara for this recipe.)
4 ounces grated Parmesan
4 ounces shredded mozzarella
1/3 cup Italian panko bread crumbs
Fresh basil for garnish
Step by Step
Preparation:
Thinly slice yellow squash using a mandolin.
Place slices in single layer on a layer of paper towels on a baking pan.
Lightly sprinkle with salt to begin the sweating process.
It is a good idea to allow the squash to sweat for at least 15 minutes.
Set aside.
Carefully dry the squash before using in the recipe.
Heat olive oil in skillet over medium heat.
Cook the bell pepper, onion and garlic making sure to season lightly with salt to help draw the moisture out.
Cook for about 5 minutes or until
softened and moisture begins to evaporate.
Set aside.
Debone the chicken and dice the meat into large cubes.
Set aside.
Lightly spray non-stick spray into an 8x8 or 9x9 inch baking dish.
Assembly:
Place ½ of the chicken in the bottom of the baking dish.
Top with ½ of the pepper, onion and garlic mixture.
Drop 1/3 of the pasta sauce over the chicken.
Sprinkle 1/3 of the Parmesan, mozzarella and panko bread crumbs over the top.
Top the entire surface with ½ of the squash.
Repeat above steps.
Press down on the squash to compress just a little.
Spread the remaining pasta sauce over the squash.
Top with remaining cheeses and bread crumbs.
Cover with foil sprayed with non-stick spray.
Bake in preheated 350 degree oven for 35 minutes.
Remove foil and continue to bake for 15-20 more minutes.
Remove from oven and let rest for about 5-10 minutes before cutting.
Top with torn basil leaves and serve with extra Parmesan and crushed red pepper.
Nutritional Information
WW PP 6
Calories 289
Total Fat 7.8g
Saturated Fat 3.0g
Cholesterol 94mg
Sodium 860mg
Potassium 429mg
Total Carbohydrates 20.0g
Dietary Fiber 3.1g
Sugars 7.9g
Protein 35.2g
By: Zoyk @ shrinkingkitchen.com/
My family loves all things Italian…particularly food. I am always looking for new ways to re-invent family favorites. One evening as I was trying to figure out what to cook for my family, and I had an idea…what if I try to turn Chicken Parmesan into a casserole and voila … Chicken Parmesan Casserole. Serve this with a salad for a complete meal.
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 35 minutes
Yield: 6 servings
Serving Size: 1/6 recipe
Gather
2 yellow squash
1 teaspoon olive oil
1 cup diced red bell pepper
1 cup diced yellow onion
1 large or 2 small cloves minced garlic (about 1.5 teaspoons)
1 rotisserie chicken, deboned and large cubed
1 jar pasta sauce (I like marinara for this recipe.)
4 ounces grated Parmesan
4 ounces shredded mozzarella
1/3 cup Italian panko bread crumbs
Fresh basil for garnish
Step by Step
Preparation:
Thinly slice yellow squash using a mandolin.
Place slices in single layer on a layer of paper towels on a baking pan.
Lightly sprinkle with salt to begin the sweating process.
It is a good idea to allow the squash to sweat for at least 15 minutes.
Set aside.
Carefully dry the squash before using in the recipe.
Heat olive oil in skillet over medium heat.
Cook the bell pepper, onion and garlic making sure to season lightly with salt to help draw the moisture out.
Cook for about 5 minutes or until
softened and moisture begins to evaporate.
Set aside.
Debone the chicken and dice the meat into large cubes.
Set aside.
Lightly spray non-stick spray into an 8x8 or 9x9 inch baking dish.
Assembly:
Place ½ of the chicken in the bottom of the baking dish.
Top with ½ of the pepper, onion and garlic mixture.
Drop 1/3 of the pasta sauce over the chicken.
Sprinkle 1/3 of the Parmesan, mozzarella and panko bread crumbs over the top.
Top the entire surface with ½ of the squash.
Repeat above steps.
Press down on the squash to compress just a little.
Spread the remaining pasta sauce over the squash.
Top with remaining cheeses and bread crumbs.
Cover with foil sprayed with non-stick spray.
Bake in preheated 350 degree oven for 35 minutes.
Remove foil and continue to bake for 15-20 more minutes.
Remove from oven and let rest for about 5-10 minutes before cutting.
Top with torn basil leaves and serve with extra Parmesan and crushed red pepper.
Nutritional Information
WW PP 6
Calories 289
Total Fat 7.8g
Saturated Fat 3.0g
Cholesterol 94mg
Sodium 860mg
Potassium 429mg
Total Carbohydrates 20.0g
Dietary Fiber 3.1g
Sugars 7.9g
Protein 35.2g
