Blogs

Quick links
Turn on suggestions Auto-suggest helps you quickly narrow down your search results by suggesting possible matches as you type.
Auto-suggest helps you quickly narrow down your search results by suggesting possible matches as you type.
Showing results for 
Search instead for 
Do you mean 
David_Venable

Chicken Parm Casserole--Easy, Fast & DIVINE!

by on ‎09-07-2015 12:00 PM

Hello, foodies...

 

Happy Labor Day! I was just doing a little reading on the history of Labor Day and I didn't know that the "founder" is officially unknown. Did you? I knew that Labor Day was a brainchild of the labor movement and intended to be a national tribute to America's workers. But there are two men who proposed the idea...and more than 100 years later, we still don't know who to officially "thank." 

 

What we do know is that the first Labor Day holiday was celebrated on Tuesday, September 5, 1882 in New York City. And wherever you are today, and whatever you're doing, I hope you take a moment to celebrate this country and all it stands for.

 

Fall Harvest Home Cooking month continues on In the Kitchen with David this Wednesday night and we've got a terrific recipe for you...Chicken Parm Casserole.

 

 

Chicken Parm Casserole

Serves 8–10

 

This recipe is prepared with the Temp-tations® 5-Piece Concentric Bowl Set (K41653).

 

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

 

Ingredients:

  • 1 lb breaded, cooked chicken fingers, defrosted if frozen
  • 1 lb penne pasta, cooked to al dente
  • 2 (24-oz) jars marinara sauce
  • 1-1/2 cups grated Provolone cheese, divided
  • 1-1/2 cups grated asiago cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 cup grated mozzarella cheese

Preparation:

 

  1. Preheat the oven to 350°F.
  2. Cut the chicken fingers into 2" pieces and place them in a large bowl. Add the penne, marinara, 1 cup Provolone, 1 cup Asiago, and the Parmesan. Fold the ingredients together and place in a deep 9" x 13" casserole dish.
  3. Combine the remaining cheeses in a medium-size bowl and sprinkle it over the top of the casserole. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 30 minutes. Remove from oven and let cool 10 minutes before serving.

 

chicken_parmesan_casserole.jpg


If you have extra time, the recipe can only get better. Bread fresh chicken breasts in an egg wash and then coat them with seasoned Italian breadcrumbs. Brown the outsides in an olive-oil coated skillet before adding them to the casserole dish. You could also use a homemade marinara sauce to add even more flavor.

 

But when we developed this, we were thinking of all the moms, dads, grandmas, and busy grandpas who need a quick meal for a busy weeknight or weekend. I think you'll really enjoy it and find yourself making it all throughout the fall—and winter. And perhaps beyond.

 

I'll see you this Wednesday night at 8pm ET!

 

Keep it flavorful!

—David