Chicken Pepperoni Parmesan Casserole Recipes

CHICKEN PEPPERONI PARMESAN CASSEROLE

Steps:

• Place chicken strips in a 13x9 inch baking dish sprayed with nonstick cooking spray. Sprinkle with 1/3 cup parmesan cheese. Top with pepperoni, then the sauce, then the pizza cheese. Sprinkle with the italian seasoning and additional parmesan cheese. Cover and bake at 350 degrees or until chicken is hot and cheese is melted.

CHICKEN PARM-ERONI

Steps:

• Preheat the oven to 350 degrees F. Set a wire rack over a roasting pan and spray with the nonstick spray.
• Using a sharp knife, make a lengthwise, horizontal cut into the side of each chicken breast so you can open it up like a book. Place between two sheets of plastic wrap and gently pound out so it has an even thickness. Sprinkle with salt and pepper.
• Lay slices of pepperoni down the middle of each breast, slightly overlapping each piece so there are no gaps. Top with slices of mozzarella. Sprinkle each piece of chicken with 1 tablespoon Parmesan. Starting with one of the edges of the chicken (that isn't covered) roll each chicken breast over the top of the pepperoni and cheese (like a sushi roll) onto itself. Secure by inserting one skewer on each end and one in the middle so it retains its shape.
• Set up a breading station with 3 pans. Pour the flour into one and season with salt and pepper. Crack the eggs into a second pan and season with salt and pepper. Mix well. In the third pan, add the panko and remaining 3/4 cup Parmesan. Season with salt and pepper and mix well. Working with one chicken portion at a time, dip into the seasoned flour, then egg mixture and then panko, gently pressing the panko into the chicken all over, especially taking care to cover the seams and sides.
• Place the breaded chicken portions on the prepared rack seam-side down, ensuring they have space between them so they cook evenly. Spray with nonstick spray, then bake until golden brown, about 30 minutes. Allow to cool for a few minutes before slicing.
• Prepare the sauce: Add the celery, carrots and onion to a food processer and process until finely diced. Set aside.
• In a large pot, add the canola oil and thinly sliced pepperoni. Cook over medium heat, gently stirring, until the pepperoni is crisp, about 3 minutes. Remove with a slotted spoon and set aside to drain on a paper towel. To the pepperoni fat in the pot, add the tomato paste, garlic and the onion-celery-carrot mixture and saute until golden, 4 to 5 minutes. Add the tomatoes, basil and bay leaf. Bring to a boil, then reduce the heat to a simmer and cook for 30 minutes.
• Slice the chicken into 1-inch-thick slices and serve with the sauce. Garnish with the crispy pepperoni, basil and more Parmesan.

CHICKEN PEPPERONI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place chicken breasts between 2 sheets of heavy plastic or waxed paper on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness.
• Combine bread crumbs, 1 teaspoon oregano, 1/2 teaspoon garlic salt, salt, and black pepper in a shallow bowl. Dip both sides of chicken in bread crumb mixture until evenly coated.
• Heat 1 1/2 tablespoon olive oil in a large skillet over medium heat. Cook 2 chicken breasts until browned and no longer pink in the center, about 4 minutes per side. Repeat with remaining olive oil and chicken breasts. Arrange chicken breasts in a 9x13-inch baking dish.
• Combine tomatoes, sugar, 1 teaspoon garlic salt, basil, 1/2 teaspoon oregano, salt and black pepper in a saucepan. Cook over medium-low heat until heated through, 10 to 15 minutes. Pour sauce evenly over chicken breasts in the baking dish.
• Cover tomato sauce with pepperoni and mozzarella cheese.
• Bake in the preheated oven until cheese is melted, 20 to 30 minutes.

PARMESAN CHICKEN CASSEROLE

Steps:

• Cook pasta, drain.
• Preheat oven to 350 degrees.
• Heat butter and olive oil together gently over medium heat.
• While noodles are cooking, mix bread crumbs, Italian seasoning, and Parmesan cheese in a large ziplock bag or bowl with tight-fitting lid.
• Place diced chicken in the bag or bowl and shake vigorously, coating chicken with bread mixture.
• Cook chicken in butter/oil mixture until cooked through, and browned on all sides. (about 10 minutes).
• Layer baking dish with noodles, 1/2 sauce, 1/2 shredded cheese, chicken, remaining sauce, remaining cheese.
• Bake 30 minutes or until heated through and cheese is melted.

CHICKEN PARMESAN CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
• Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.

CHICKEN PARMESAN SKILLET CASSEROLE

Steps:

• Heat oven to 400°F. In 10-inch ovenproof skillet, melt 1 tablespoon of the butter over medium heat. Add bread crumbs; cook 3 to 5 minutes, stirring frequently, until toasted. Transfer to small bowl; stir in Parmesan cheese.
• Wipe out skillet. Melt remaining 2 tablespoons butter in skillet over medium-high heat. Add chicken and salt; cook 4 to 6 minutes without moving, until chicken is browned and releases easily from pan. Stir; cook 3 to 5 minutes longer, stirring frequently, until chicken is cooked through. Stir in garlic, Italian seasoning and pepper flakes; cook and stir 30 seconds.
• Stir in sauce; heat to simmering. Remove from heat; top with mozzarella cheese. Bake 3 to 5 minutes or until cheese is melted.
• Sprinkle with bread crumb mixture. Top with basil.