Updated: Jun 28
Today I made Parmesan Chicken and a big pot of angel hair pasta. I opened two jars of store bought Alfredo Sauce and microwaved a large bag of frozen broccoli florets.
I will be able to use the leftovers to make two more meals this week.
Parmesan Crusted Chicken
2 eggs beaten
1/4 cup of buttermilk
3/4 cup freshly grated parmesan cheese
3/4 cup Italian Bread Crumbs
1 teaspoon paprika
1 teaspoon course sea salt
1/2 teaspoon black pepper
8 large boneless/skinless pieces chicken I used breast, but you can use tighs
1/4 cup salted butter melted
Preheat oven to 375F and spray 2 large baking dishes with nonstick spray
In a small shallow bowl, stir together the beaten eggs and buttermilk.
In another small shallow bowl, stir together the parmesan, bread crumbs, paprika, salt, and pepper.
Dip each piece of chicken in the egg mixture, coating both sides completely. Shake off excess and then dip into the parmesan mixture, pressing down to fully coat the entire chicken with a thick layer.
Arrange chicken in prepared baking dishes, making sure they don't touch (if they touch, those sections won't get crispy).
Pour melted butter over all the chicken.
Cook for approximately 50 minutes, or until the chicken reaches an internal temperature of 165F.
CHICKEN BROCCOLI RICE CASSEROLE
Leftover Parmesan Crusted Chicken (shredded or cubed)
1 cup leftover cooked broccoli florets
cream of chicken soup – any cream soup will work: mushroom, celery, etc. I use the “healthy” version and/or low sodium if I can find it.
cooked rice – brown or white rice works, just make sure you cook it beforehand
mayonnaise – lots of readers sub in greek yogurt or sour cream or a combination. Just make sure you have a total of half a cup. The greek yogurt is a great way to make this a healthy chicken casserole.
seasoning – salt and pepper to taste and any other seasoning you like. Garlic powder and onion powder are great
Quickly mix the ingredients together, minus any topping ingredients you want to add (corn flakes or ritz crackers and butter), add the topping and all you need is 30 minutes in the oven for casserole perfection.
Baked Angel Hair Pasta Casserole
1 lb leftover angel hair pasta cooked
1 pkg mozzerella cheese
1 c fresh grated parmesan cheese
1 lb thick cut bacon
1 stick butter
1/2 c flat leaf parsley
3 lg eggs
1 c plain bread crumbs
olive oil for drizzling
favorite sauce (marinara, tomato basil, pesto etc or Alfredo)
1. Cook bacon lightly crispy and set aside (you will chop and use this later)
2. In a large bowl, gently toss the pasta with 1/2 the parmesan cheese, salt and pepper, eggs 1/2 the butter and parsley until well covered
3. prepare a 9" spring pan by spraying with non-stick cooking spray (you can do this in a cosserole dish if need be but it is easier to serve when done in a spring pan)
4. sprinkle aprox 1/3 of the bread crumbs in the bottom of the pan
5. add 1/3 pasta mix into pan then cover with 1/2 the mozzerella and chopped bacon
6. repeat step 5
7. place the remaining pasta in pan and press down gently
8. mix remaining parmesan and bread crumbs and sprinkle evenly over the top then cube the remaining butter and place evenly around the top, drizzle olive oil all over the top and bake for 45 minutes until golden brown
9. Serve with a little your favorite sauce (this is not spaghetti so you only want to use the sauce as a compliment not a dressing that covers all the flavor) I used Marinara sauce the first time and on the leftovers I used a nice Pesto sauce they were both great I am gonna try a creamy vodka sauce next time..experiment and enjoy. (this reheats well I have not frozen any so I am not sure about freezing it)