Lemonparmigianoartichokecasserole Recipes

LEMON-PARMIGIANO ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 375°F.
• Coat a 9-inch glass pie plate with cooking spray.
• Place artichokes in a colander and, if needed, rinse with cold water to separate. Drain well and pat dry with paper towels.
• Place artichokes in prepared pie plate. Add lemon juice and parsley; season with salt and pepper and stir to combine.
• In a small bowl, combine breadcrumbs, cheese, garlic, olive oil, and red pepper. Sprinkle the mixture evenly over the artichokes.
• Bake for 15-20 minutes or until topping is golden.

GREEK LEMON CHICKEN AND ORZO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
• For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
• Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
• Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.

LEMON MASCARPONE CHEESECAKE

Steps:

• In a small bowl, combine biscotti crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned., In a large bowl, beat cheeses and sugar until smooth. Beat in the lemon juice, flour, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Return pan to baking sheet. Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 30 minutes. , Meanwhile, soak apricots in boiling water for 10 minutes. Drain and discard liquid. In a small saucepan, bring the apricots, cold water and sugar to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until water is absorbed. Remove from the heat; stir in marmalade. Cool to room temperature. , Carefully spread topping over cheesecake; cool 30 minutes longer. Refrigerate overnight., In a microwave, melt white chocolate; stir until smooth. Drizzle over cheesecake. Let stand for 15 minutes. Refrigerate leftovers.

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 PASTA CASSEROLE

Steps:

• 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.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C), and preheat an oven to 350 degrees F (175 degrees C).
• Place the flour, egg, and bread crumbs in 3 separate bowls. Mix the garlic powder into the bread crumbs. Working in batches, coat the chicken breast in the flour, then dip them in the egg, and finally coat with the bread crumbs. Carefully fry the coated chicken in the hot oil in small batches until golden brown and no longer pink in the center, 3 to 4 minutes. Drain the fried chicken over paper towels.
• Combine cooked pasta, fried chicken, 1/2 package of mozzarella cheese, and 1/2 cup grated Parmesan cheese in a large bowl. Stir in the marinara sauce. Pour the red wine into the empty marinara sauce jar; cover and shake the jar, and empty the contents into the bowl of pasta. Stir to combine. Spread pasta mixture in a large casserole dish, and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle with the remaining 1/2 package of mozzarella cheese and 1/2 cup of Parmesan cheese. Return to the oven, and continue baking until the cheese has melted, about 30 minutes. Remove from the oven, and allow to rest for 5 minutes before serving. Serve hot.

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.