Sunday, 20 October 2013

Chicken Parmesan Casserole

Chicken Parmesan Casserole


2 Chicken breasts, pounded flat and even
1/2 Cup Bread crumbs
1/2 Cup Parmesan cheese
1 Teaspoon Basil
1 Teaspoon Oregano
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Parsley
1/2 Teaspoon Garlic powder
1/2 Teaspoon Onion powder

1/4 Cup milk
2 Eggs

About 3-4 Cups of vegetable pasta sauce (A pomodoro Sauce)

About 1 Cup Shredded Mozzarella Cheese

About 10 lasagna noodles


In a medium bowl combine the bread crumbs, Parmesan cheese, Basil, Oregano, salt, pepper. parsley, garlic and onion powder together. Stir to mix and set aside.

Preheat oven to 375°F

In a medium bowl whisk together the milk and eggs, set aside.

Line a large baking sheet with parchment paper.

Cut the chicken breasts into even strips. Like you were going to make home made chicken strips basically.

Place the cut chicken pieces into the egg and milk bath, stir to coat.

Working with one piece of chicken at a time remove it from the egg bath and press it into the seasoned bread crumb and cheese mixture. Coating on all sides evenly. Place the coated chicken strip on the prepared baking sheet.

Repeat with all pieces of chicken.

Bake the chicken for about 25-30 minutes until chicken is just cooked through.

While the chicken is cooking, bring a large pot of water to a boil and cook the lasagna noodles until just done. Remove cooked noodles from water and let stand a moment to cool.

Once the chicken strips are cooked remove them from the oven.

In a medium sized shallow casserole, spoon a small amount of sauce and coat the bottom of the casserole dish. Next prepare the chicken-roll ups. Working with one noodle and one chicken strip at a time, roll the lasagna noodle around the chicken strip and place in the casserole dish. I tried to put the ends of the noodles towards the bottom so it looked pretty. Repeat rolling with all chicken strips and fill the casserole dish with the chicken parm roll ups.

Ladle more sauce over the tops of all the roll ups until they are all coated with sauce. Add more sauce if you want, or less up to you.

Spread the shredded cheese over the top of the casserole and bake for about 25 minutes at 375°F.

let stand 5 minutes before serving.

Serve about 3 roll ups per person, and have Caesar salad and garlic bread as a side for a lovely meal.



Decided to get adventurous tonight with dinner, and experiment making home made pasta. I don't have a pasta roller however and thought that my heavy marble rolling pin would get the job done.

Lessons learned: a pasta roller is key for a nice even texture, and to get the pasta thin enough. But making pasta dough is pretty simple. However I think I will ask for a pasta rolling attachment for the stand mixer before I attempt home made pasta again. So for this recipe we are just going to use some premade lasagna noodles.

I also made my own pasta sauce basically by following my recipe for Rustic Bolognese Italian Pasta Sauce, and just not using any meat. So start by heating up a large pot over medium heat, add some olive oil and fry a minced onion and about 3 garlic cloves together. Add the rest of the minced vegetables you wish to use, I like peppers, carrots and celery in mine. Add a can of tomato sauce, can of diced tomatoes and a small can of tomato paste. Add the herbs and spices, simmer and done!

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