5NEWS Grill: Chicken Pot Pie Casserole & Chicken Parmigiana

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Chicken Parmigiana
6 boneless chicken breasts
salt
pepper
garlic powder
1 container of Italian Style Bread Crumbs or use half and half with Panko crumbs
3 large eggs
extra virgin olive oil
2 jars of your favorite spaghetti sauce (mushroom and garlic is good)
6 slices of mozzarella cheese (about 1/8 inch thick)
spaghetti
parmesan cheese, fresh grated

Preheat oven to 425 degrees

Clean and trim chicken breasts. Pound or tenderize if chicken is thick. Season each chicken breast with salt, pepper and garlic powder to your liking. On a plate, pour enough bread crumbs and or panko crumbs to coat the chicken.

In a bowl, break 3 eggs and beat. Run each piece of chicken individually through the eggs; coat completely with the bread crumbs and place on a separate plate.

Heat some olive oil in a large non-stick skillet.  Place the chicken in the skillet and cook only until both sides of the chicken are browned. Remove the chicken from the skillet and let drain on paper towels. Spread some sauce thinly on the bottom of a 13 x 9 inch glass baking dish. Place the chicken in the dish and put in the 425 degree oven for  15 minutes or until almost cooked through.

While chicken is cooking, place a large pot of water on stove and let come to a roiling boil.  Salt the water until it tastes like “the sea”. Place spaghetti in boiling water, reduce heat to a simmer and stir. Cook spaghetti until done. Drain the spaghetti in a colander.

Take chicken out of the oven and spoon sauce over each piece of chicken. Cover each piece of chicken with mozzarella cheese.  Place chicken back into the oven and heat until cheese is melted.

In a saucepan, heat the remainder of the sauce. Take chicken out of the oven and plate. Remove spaghetti from colander, plate and spoon sauce over the top. Top with fresh grated parmesan cheese.

Serves 6.

Chicken Pot Pie Casserole
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
1-16 oz package frozen mixed vegetables, thawed
1 3/4 cups chicken broth
1-10 3/4 oz can condensed cream of broccoli soup
2 cups biscuit baking mix
1 1/2 cups milk
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees.

Coat a 9 x 13 baking dish with cooking spray.

In a large bowl, combine chicken chunks, mixed vegetables, chicken broth, and soups;
mix well. Spoon into prepared baking dish.

In a medium bowl, whisk biscuit baking mix, milk and butter until smooth then pour over
the top of the chicken mixture.

Bake 60 to 65 minutes, or until no pink remains in chicken and topping is golden.

Can also be made in individual round casserole dishes, adjust cooking time accordingly.

Serves 6.