Layered Chicken Parmesan Gnocchi Bake Recipes
LAYERED CHICKEN PARMESAN GNOCCHI BAKE
Gnocchi, mushrooms, and chunks of chicken are baked with layers of chunky tomato sauce and lots of cheese for this hearty family pleaser.
Provided by RAGÚ®
Categories Ragu®
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 3-quart baking dish.
- Cook gnocchi per package directions, but remove them from water before they are completely cooked. Drain well and set aside.
- Whisk egg with a pinch of salt and pepper in a shallow bowl. Mix together in a separate shallow bowl Italian bread crumbs, 1/4 cup grated Parmigiano-Reggiano cheese, salt and pepper.
- Butterfly chicken breasts and bread them: dip each breast first into bread crumb mixture, then into egg, then into bread crumb mixture again.
- Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and cooked through (internal temperature at least 165 degrees F), about 5 minutes on each side. Remove chicken from skillet.
- Toss and quickly saute gnocchi in the same skillet for about 2 minutes.
- Spread a layer of Ragu® Sauce on the bottom of a 3-quart baking dish. Spread gnocchi evenly over the sauce. Sprinkle some mozzarella and Parmigiano cheese over gnocchi.
- Layer sliced mushrooms over the top. Spread half of the remaining sauce over the mushrooms and sprinkle some more mozzarella and Parmigiano over the top. Salt and pepper to taste.
- Slice chicken and place pieces on top of mushrooms and cheese. Spoon the remaining sauce evenly over the top. Sprinkle with the remaining cheeses. Season to taste with salt and pepper, if desired.
- Bake until sauce is bubbly and cheese is melted, 15 to 20 minutes.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 38 g, Cholesterol 107.2 mg, Fat 23.4 g, Fiber 9.2 g, Protein 32.1 g, SaturatedFat 11.1 g, Sodium 1329 mg, Sugar 1.5 g
LAYERED CHICKEN PARMESAN GNOCCHI BAKE
Gnocchi, mushrooms, and chunks of chicken are baked with layers of chunky tomato sauce and lots of cheese for this hearty family pleaser.
Provided by RAGÚ®
Categories Ragu®
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 3-quart baking dish.
- Cook gnocchi per package directions, but remove them from water before they are completely cooked. Drain well and set aside.
- Whisk egg with a pinch of salt and pepper in a shallow bowl. Mix together in a separate shallow bowl Italian bread crumbs, 1/4 cup grated Parmigiano-Reggiano cheese, salt and pepper.
- Butterfly chicken breasts and bread them: dip each breast first into bread crumb mixture, then into egg, then into bread crumb mixture again.
- Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and cooked through (internal temperature at least 165 degrees F), about 5 minutes on each side. Remove chicken from skillet.
- Toss and quickly saute gnocchi in the same skillet for about 2 minutes.
- Spread a layer of Ragu® Sauce on the bottom of a 3-quart baking dish. Spread gnocchi evenly over the sauce. Sprinkle some mozzarella and Parmigiano cheese over gnocchi.
- Layer sliced mushrooms over the top. Spread half of the remaining sauce over the mushrooms and sprinkle some more mozzarella and Parmigiano over the top. Salt and pepper to taste.
- Slice chicken and place pieces on top of mushrooms and cheese. Spoon the remaining sauce evenly over the top. Sprinkle with the remaining cheeses. Season to taste with salt and pepper, if desired.
- Bake until sauce is bubbly and cheese is melted, 15 to 20 minutes.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 38 g, Cholesterol 107.2 mg, Fat 23.4 g, Fiber 9.2 g, Protein 32.1 g, SaturatedFat 11.1 g, Sodium 1329 mg, Sugar 1.5 g
LAYERED CHICKEN PARMESAN GNOCCHI BAKE
Gnocchi, mushrooms, and chunks of chicken are baked with layers of chunky tomato sauce and lots of cheese for this hearty family pleaser.
Provided by RAG
Categories Ragu®
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 3-quart baking dish.
- Cook gnocchi per package directions, but remove them from water before they are completely cooked. Drain well and set aside.
- Whisk egg with a pinch of salt and pepper in a shallow bowl. Mix together in a separate shallow bowl Italian bread crumbs, 1/4 cup grated Parmigiano-Reggiano cheese, salt and pepper.
- Butterfly chicken breasts and bread them: dip each breast first into bread crumb mixture, then into egg, then into bread crumb mixture again.
- Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and cooked through (internal temperature at least 165 degrees F), about 5 minutes on each side. Remove chicken from skillet.
- Toss and quickly saute gnocchi in the same skillet for about 2 minutes.
- Spread a layer of Ragu® Sauce on the bottom of a 3-quart baking dish. Spread gnocchi evenly over the sauce. Sprinkle some mozzarella and Parmigiano cheese over gnocchi.
- Layer sliced mushrooms over the top. Spread half of the remaining sauce over the mushrooms and sprinkle some more mozzarella and Parmigiano over the top. Salt and pepper to taste.
- Slice chicken and place pieces on top of mushrooms and cheese. Spoon the remaining sauce evenly over the top. Sprinkle with the remaining cheeses. Season to taste with salt and pepper, if desired.
- Bake until sauce is bubbly and cheese is melted, 15 to 20 minutes.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 38 g, Cholesterol 107.2 mg, Fat 23.4 g, Fiber 9.2 g, Protein 32.1 g, SaturatedFat 11.1 g, Sodium 1329 mg, Sugar 1.5 g
LAYERED CHICKEN PARMESAN GNOCCHI BAKE
Gnocchi, mushrooms, and chunks of chicken are baked with layers of chunky tomato sauce and lots of cheese for this hearty family pleaser.
Provided by RAGÚ®
Categories Ragu®
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 3-quart baking dish.
- Cook gnocchi per package directions, but remove them from water before they are completely cooked. Drain well and set aside.
- Whisk egg with a pinch of salt and pepper in a shallow bowl. Mix together in a separate shallow bowl Italian bread crumbs, 1/4 cup grated Parmigiano-Reggiano cheese, salt and pepper.
- Butterfly chicken breasts and bread them: dip each breast first into bread crumb mixture, then into egg, then into bread crumb mixture again.
- Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and cooked through (internal temperature at least 165 degrees F), about 5 minutes on each side. Remove chicken from skillet.
- Toss and quickly saute gnocchi in the same skillet for about 2 minutes.
- Spread a layer of Ragu® Sauce on the bottom of a 3-quart baking dish. Spread gnocchi evenly over the sauce. Sprinkle some mozzarella and Parmigiano cheese over gnocchi.
- Layer sliced mushrooms over the top. Spread half of the remaining sauce over the mushrooms and sprinkle some more mozzarella and Parmigiano over the top. Salt and pepper to taste.
- Slice chicken and place pieces on top of mushrooms and cheese. Spoon the remaining sauce evenly over the top. Sprinkle with the remaining cheeses. Season to taste with salt and pepper, if desired.
- Bake until sauce is bubbly and cheese is melted, 15 to 20 minutes.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 38 g, Cholesterol 107.2 mg, Fat 23.4 g, Fiber 9.2 g, Protein 32.1 g, SaturatedFat 11.1 g, Sodium 1329 mg, Sugar 1.5 g
EASY LAYERED CHICKEN BAKE
Easy, economical and comfort food! This is a hit in our house and I have even done a version of it in my crockpot on busy days. For a lower fat version, substitute half fat cream soup. You won't taste the difference. To make it faster, keep chicken breasts whole and increase baking time to 45 mins. I got this from a Kraft recipe magazine.
Provided by cmerswolke
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Place chicken in 13X9 baking dish.
- Sprinkle with poultry seasoning.
- Combine stuffing mix with 1 cup water.
- Mix soup with milk and spread over chicken.
- Spread green beans over next.
- Sprinkle with cheese (and almonds, if you like).
- Top with stuffing.
- Bake 30 mins or until chicken is cooked through.
Nutrition Facts : Calories 303.2, Fat 9.3, SaturatedFat 3.3, Cholesterol 86.8, Sodium 814, Carbohydrate 22.8, Fiber 2, Sugar 2.6, Protein 30.8
BAKED GNOCCHI WITH CHICKEN
For this recipe you will need a skillet and a casserole. If you have an oven-safe skillet with deep sides, even better. Most skillets are only safe to 350 degree or 400. A Dutch oven would work well too.
Provided by threeovens
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F.
- Heat your skillet over medium high heat, add the oil, then mushrooms, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes or so. Transfer mushrooms to a plate and wipe out the skillet.
- Reduce the heat under the skillet to medium and melt the butter in the skillet. Stir in the flour and cook, whisking, for about 3 minutes. Whisk in the milk and chicken broth, simmering while whisking, until slightly thickened, about 5 minutes. Season with 1/2 teaspoon salt and the nutmeg.
- Add in the chicken, mushrooms, gnocchi, and spinach. Stir to coat everything and wilt the spinach. Sprinkle with Parmesan, then transfer the whole shebang to the oven. If using a separate casserole, transfer everything to the casserole, then sprinkle with the Parmesan.
- Bake until bubbling, about 20 minutes. If you like, turn on the broiler and brown the top for about 3 minutes.
CREAMY PARMESAN GNOCCHI BAKE
Once you've tried our Creamy Parmesan Gnocchi Bake, you'll want to always keep a bag of gnocchi on hand in your freezer for a repeat performance! A simple white sauce flavored with KRAFT Grated Parmesan Cheese blankets tender gnocchi that bakes to bubbly perfection. Serve this delicious recipe as part of your next dinner party menu - or at your next family dinner.
Provided by My Food and Family
Categories Pasta
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425°F.
- Cook gnocchi as directed on package, omitting salt.
- Meanwhile, melt butter in large saucepan on medium heat. Add shallots and garlic; cook and stir 2 min. Add flour; cook 2 min. or until hot and bubbly, stirring constantly. Gradually stir in milk; cook and stir 2 to 4 min. or until thickened. Remove from heat. Add mustard and 1/2 cup Parmesan; mix well.
- Drain gnocchi. Add to cheese sauce; mix lightly.
- Spoon into 2-qt.casserole sprayed with cooking spray; top with mozzarella and remaining Parmesan.
- Bake 20 to 25 min. or until heated through and golden brown.
- Sprinkle with chives.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 55 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
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