Chicken Parmesan #SundaySupper
Here were are this Sunday Supper and already talking about Back To School! If your like my house back to school also means back to sports. Busy weeknights of homework and practice call for a meal that can pull double duty-one night dinner, tomorrow leftovers or freezing half for dinner when dirtying dishes is the last thing you want to do.
This week I have been seeing TONS of back to school pics because we live very close to Indiana who start right now. I’m saying to myself, ‘We still have 4 weeks!’. Did you know that in Michigan it is the law you cannot start until after Labor Day? Some schools are starting to challenge it and getting waivers but for us, I am so glad that it’s that way. I really feel like it gives kids time to enjoy more of the warmer months. We are getting ready though because it will be here soon enough. So with that, let’s get to the food.
Grease a 9×13 pan then cover the bottom with some of the spaghetti sauce. Start to cook the egg noodles according to package directions. These are the frozen kind that are found by ravioli in the frozen food section. While they cook chop the chicken into bite sized pieces. Heat up oil in the pan and get ready to fry the chicken. On a plate add the bread crumbs, flour and parmesan cheese. One the oil is heated take the chicken and dredge in the crumb mixutre then add to the hot oil. Fry chicken for 5-6 minutes on each side until thoroughly cooked through and super crisp. This is the key to a great casserole. Both the noodles and the chicken should take around 15-20 minutes to finish.
Drain the noodles and now it’s time to layer. One layer noodles, one layer chicken, one layer cheese, one layer sauce. Do it one more time then top with remaining cheese. Yes, use the whole bag! Sprinkle with garlic powder and parsley for a little extra oomph.
Bake at 375 degrees for 15 minutes. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you to this weeks Sunday Supper host. Check out all of the other recipes that will give your family a great start to the Back To School season.
Back to School Dinners
Beef and Pork
- Bacon Cheeseburger Zucchini Boats by The Crumby Kitchen
- Beef and Sweet Potato Stew by What Smells So Good?
- Easy Meatloaf Meatballs by Palatable Pastime
- Mexican Lasagna with Corn Tortillas by Sunday Supper Movement
- One Dish Taco Goulash by Fantastical Sharing of Recipes
- Pierogi with Sausage and Peppers by Hezzi-D’s Books and Cooks
- Pot Roast with Mushrooms, Tomatoes and Red Wine by That Skinny Chick Can Bake
Pastas, Soups, Rice and Stews
- Casimer Rice by A Day in the Life on the Farm
- Dad’s Glop by My Blissful Mess
- Homemade Lasagna by Soulfully Made
- Kid-friendly Salmon Curry by Caroline’s Cooking
- Salmon with Pappardelle and a Brandy Cream Sauce by Mysavoryspoon
- Slow Cooker Stuffed Pepper Soup by Books n’ Cooks
Poultry
- Chicken Enchiladas by The Freshman Cook
- Chicken Parmesan by Bottom Left of the Mitten
- Chicken with Creamy Lemon Caper Sauce & Roasted Asparagus by Gourmet Everyday
- Chicken with Sautéed Zucchini Peppers and Mushrooms by Cindy’s Recipes and Writings
- Cornflake Chicken Tenders by Renee’s Kitchen Adventures
- Easy Instapot Roast Chicken by Our Good Life
- Easy Ranch Chicken Pasta with Bacon by Cricket’s Confections
- Perfect Scrambled Eggs by Pies and Plots
- Roasted Chicken Breasts by Life Tastes Good
- Slow Cooker Creamy Tomato Chicken & Spinach by My Life Cookbook
- Whole30 Mini Turkey Meatloaf by Bites of Wellness
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| Servings |
servings
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- 16 ounce bag egg noodles, frozen cooked to package directions
- 2 small chicken breasts cut into small pieces
- 1 jar spaghetti sauce
- 1/4 cup bread crumbs
- 1/4 cup flour
- 1/4 cup parmesan
- 8 ounces shredded italian style cheese blend
- 1/4 tsp garlic powder
- 1/4 tsp dried parsley
Ingredients
|
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- Grease a 9x13 pan then cover the bottom with some of the spaghetti sauce. Start to cook the egg noodles according to package directions.
- While they cook chop the chicken into bite sized pieces. Heat up oil in the pan and get ready to fry the chicken.
- On a plate add the bread crumbs, flour and parmesan cheese. One the oil is heated take the chicken and dredge in the crumb mixutre then add to the hot oil. Fry chicken for 5-6 minutes on each side until thoroughly cooked through and super crisp. Both the noodles and the chicken should take around 15-20 minutes to finish.
- Drain the noodles and now it's time to layer. One layer noodles, one layer chicken, one layer cheese, one layer sauce.
- Do it one more time then top with remaining cheese.
- Sprinkle with garlic powder and parsley.
- Bake at 375 degrees for 15 minutes.
Liz
August 13, 2017
I maid a fly-by-night chicken parm last night, but yours looks so much better! I love the casserole twist!
Erin@BottomLeftoftheMitten
August 15, 2017
Thank you Liz! I bet yours was amazing too, I love your recipes.
Christine @ myblissfulmess
August 13, 2017
This looks amazing, and who doesn’t like Chicken Parm?! I love the casserole version you have going here. And yea, you’re right. I live in Indiana, and my kids started school August 3rd! I do wish they had more time to enjoy warmer weather.
Erin@BottomLeftoftheMitten
August 15, 2017
August 3rd!!?! That is too early lol. Thank you and have a great school year!
Wendy
August 13, 2017
I love this casserole version of an Italian classic.
Erin@BottomLeftoftheMitten
August 15, 2017
Thank you Wendy! Making this into a casserole helps it go even further.
Liz @ Books n' Cooks
August 15, 2017
Love chicken parm but it’s def a lot of work for a weeknight. Love that you simplified it!
Erin@BottomLeftoftheMitten
August 17, 2017
Thank you so much Liz!
Cindy @CindysRecipesAndWritings
August 15, 2017
I love your “Use the whole bag” when it comes to cheese philosophy. These chicken parms rock!
Erin@BottomLeftoftheMitten
August 17, 2017
Lol, thank you Cindy!!