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.

Chicken Parmesan | Bottom Left of the Mitten

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.

Chicken Parmesan | Bottom Left of the Mitten

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.

Chicken Parmesan | Bottom Left of the Mitten

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…..

Chicken Parmesan | Bottom Left of the Mitten

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

Pastas, Soups, Rice and Stews

Poultry

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

 

Chicken Parmesan | Bottom Left of the Mitten #chicken #casserole #easyweeknightmeal
Print Recipe
Chicken Parmesan #SundaySupper
Layers of egg noodles, crispy chicken, spaghetti sauce and loaded with cheese. This casserole is great go to for busy weeknights. Makes plenty for leftovers to be reheated or frozen for later.
Chicken Parmesan | Bottom Left of the Mitten
Course Main Dish
Cuisine Casserole
Servings
servings
Ingredients
Course Main Dish
Cuisine Casserole
Servings
servings
Ingredients
Chicken Parmesan | Bottom Left of the Mitten
Instructions
  1. Grease a 9x13 pan then cover the bottom with some of the spaghetti sauce. Start to cook the egg noodles according to package directions.
  2. While they cook chop the chicken into bite sized pieces. Heat up oil in the pan and get ready to fry the chicken.
  3. 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.
  4. Drain the noodles and now it's time to layer. One layer noodles, one layer chicken, one layer cheese, one layer sauce.
  5. Do it one more time then top with remaining cheese.
  6. Sprinkle with garlic powder and parsley.
  7. Bake at 375 degrees for 15 minutes.
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Cream of Chicken Bake

Creamed soups are a hit this time of year.  From green bean casserole at Thanksgiving using Cream of Mushroom or turning it into the perfect weeknight comfort food with my Cream of Chicken Bake. Tender chicken and black forest ham is covered and baked in a delicious sauce that is perfect for drizzling over buttery mashed potatoes.

creamofchickenbake_5

The cooler weather is finally here so that means I can start using my stove again.  During the summer months I really give my slow cooker and rice cooker a work out.  So I don’t  heat up the house we also live on a steady stream of sandwiches, chips and cold sides.  Once the air turns cool I am so ready for some serious comfort food and this Cream of Chicken Bake is one of my favorites.  Gather your ingredients…..

Cream of Chicken Bake from Bottom Left of the Mitten

First take the butter and onions and sautee them.  Once cooked put them right back onto the plate with the ham.  While cooking the onion combine the flour, garlic powder and oregano to a plate.  Split 3 chicken breasts so that they are now between 6-7 pieces.

To the same pan that the onion was cooked melt 2 Tbs. coconut oil.  Dredge chicken in flour mixture then add to pan.  Turning to brown each side.  You will not cook these all the way through, this is just to brown the chicken so cook 2-3 minutes per side only.  Add the chicken to a greased dish.

Next it’s time to make the sauce to pour over the chicken.  In a bowl put the cream of chicken, milk and Dijon mustard.  Stir to combine completely.

Cream of Chicken Bake from Bottom Left of the Mitten

On top of the browned chicken in the prepared dish cover with onions and slices of ham.  Pour all the sauce over the top.  DO NOT add cheese a this time.  Cover with tin foil and cook in a preheated 375 degree oven for 30 minutes.

Cream of Chicken Bake from Bottom Left of the Mitten

After the dish has cooked from 30 minutes take it out of the oven and add the cheese.  Leave the foil off and put back into the oven for an additional 15 minutes.  Whip of some potatoes to pour the gravy on top of.  And here you are…..

Cream of Chicken Bake from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

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Cream of Chicken Bake from Bottom Left of the Mitten
Print Recipe
Cream of Chicken Bake
Tender chicken and black forest ham is covered and baked in a delicious sauce that is perfect for drizzling over buttery mashed potatoes.
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Instructions
  1. First take the butter and onions and sautee them. Once cooked put them right back onto the plate with the ham.
  2. While cooking the onion combine the flour, garlic powder and oregano to a plate. Split 3 chicken breasts so that they are now between 6-7 pieces.
  3. To the same pan that the onion was cooked melt 2 Tbs. coconut oil. Dredge chicken in flour mixture then add to pan. Turning to brown each side. You will not cook these all the way through, this is just to brown the chicken so cook 2-3 minutes per side only. Add the chicken to a greased dish.
  4. For the sauce in a bowl put the cream of chicken, milk and Dijon mustard. Stir to combine completely.
  5. On top of the browned chicken in the prepared dish cover with onions and slices of ham. Pour all the sauce over the top. DO NOT add cheese a this time.
  6. Cover with tin foil and cook in a preheated 375 degree oven for 30 minutes.
  7. After the dish has cooked from 30 minutes take it out of the oven and add the cheese. Leave the foil off and put back into the oven for an additional 15 minutes.
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Cheesy Pierogi Casserole

My 9 yr old’s will readily say that his favorite meal is “Pierogies.”  This casserole was born from the fact that I was really getting tired of the same pierogi with butter while it is good it really needed some jazzing up.  The first time I made this for him within the first few bites he was in heaven and thus the Cheesy Pierogi Casserole’ became a keeper in this house.

Cheesy Pierogi Casserole from Bottom Left of the Mitten

Getting creative with some of my families favorites is so much fun for me.  Yes, I am boring and you know I’m okay with that!  I wanted a unique dessert so I came up with this Chocolate Bottom Strawberry Cheesecake. How could I make my husbands favorite appetizer a little different? Boom Wing Sauce Sliders!  Thankfully my family is up to the task  of trying out the end results.

While I have attempted the homemade version of pierogies, honestly the time & effort were not nearly as good as the boxed version.  I was kind of sad about this because I usually say that homemade anything is better than boxed.  What I did was make the same roux I use for Macaroni & Cheese and add ham.  It really takes an average side and makes a meal out of it.  Not only is this delicious, it’s quick to make.

Cheesy Pierogi Casserole | Bottom Left of the Mitten

Cook the pierogi according to package directions.  This typically takes 8-10 minutes in boiling water to cook all the way through once cooked, add them to a strainer while the roux is made.

Cheesy Peirogi Casserole Preperation

Now it’s time to make the ham & cheese mixture or ‘roux’ if you prefer.  Gather the ingredients…..

Cheesey Casserole with Ham ingredients

Using the same pan start melting 4 Tbs. butter.  Add the diced ham.  Cook for about 1-2 minutes.  Add 2 Tbs. flour & pepper to the mixture and stir then add 1 cup milk and half the package of cheese to the sauce and cook for about 3-4 minutes or until thickened.  Once the sauce is thickened combine the cooked Pierogies with the ham & cheese sauce.

Cheesy Pierogi Casserole from Bottom Left of the Mitten
Add to a 8×11 greased serving dish and top with remaining cheese.  Bake at 350 degrees for 20 minutes.  All this cheesy goodness is a perfect quick weeknight meal the whole family will love.  I served this with a bagged Fresh Express Bacon Caesar Salad & roasted Brussel spouts to round the meal out.  And here you are…..

Cheesy Pierogi Casserole from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

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Cheesy Pierogi Casserole from Bottom Left of the Mitten

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Print Recipe
Cheesy Pierogi Casserole
A cheesy dish with potato & cheese stuffed pierogies combine to make a delicious and quick meal the whole family will love.
Course Main Dish
Cuisine Casserole
Servings
servings
Ingredients
Course Main Dish
Cuisine Casserole
Servings
servings
Ingredients
Instructions
  1. Cook the Pierogies according to package directions. It typically is 8-10 minutes in boiling water. Once they are done drain in strainer.
  2. Using the same pan start melting 4 Tbs. butter. Add the diced ham. Cook for about 1-2 minutes. Add 2 Tbs. flour & pepper to the mixture and stir. Add 1 cup milk. Add half the package of cheese to the sauce. Cook for about 3-4 minutes or until thickened.
  3. Combine the cooked Pierogies with the ham & cheese sauce.
  4. Add to a 8x11 greased serving dish. Top with remaining cheese.
  5. Bake at 350 degrees for 20 minutes.
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