Parmesan Crusted Chicken

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Parmesan Crusted ChickenI recently saw this recipe (or one really similar to it) made on one of the talk shows that I like to watch.  The recipe that I saw on TV, I ‘m pretty sure that it was being prepared by Bobby Flay and Sherry on The View. This is the most similar recipe to what was prepared on the show and hat I made at home, very soon after.  The TV chef skipped the bread crumbs part, so I skipped it as well.  My finished product looked much more like their finished product in their video, than in the picture posted on the  Hellman’s Parmesan Chicken original recipe.

If you’ve followed along with me for very long, you know that I try to cook gluten-free as often as possible.  In the recipe that I watched on TV, they didn’t use the breadcrumbs, so neither did I.    However, as I haven’t used breadcrumbs in years because of my gluten intolerance.  Instead, I used Corn Flake Crumbs.  You can then add your own seasonings to taste.  The consistency is a little different, but it makes a great substitute for breadcrumbs. 

I also absolute HATE mayonnaise, sandwich spread, or anything along those lines.  Even though it doesn’t come out tasting the same once it is cooked, the smell seriously makes me nauseous.  So, I’ve learned to substitute many things in place of mayonnaise over the years.  In the long run, it may be healthier as well.  This recipe basically used the mayonnaise to keep the chicken from drying out.  I opted to use cream of chicken soup instead.    After it was cooked, I originally thought that I had used way too much soup to coat the chicken.  Then I decided that it was ok as it made a good gravy to on the rice that I made as a side dish.  Later on, I decided that the Philadelphia Cooking Creme would also be a great substitute for the mayonnaise.    I’m thinking the garlic flavor sounds REALLY good!

Deep Dish Pizza Casserole

Rating 

You'll be amazed by how easy this pizza casserole is. Serve it with a big tossed salad, and you've got a winning homemade pizza dish that works for lunch, for weeknight dinners and company dinners, too. You can add pepperoni on top to make this a meat-lover's pizza casserole.
Ingredients
  • 1 pound ground round or your favorite pizza meat topping
  • 1 (15-ounce) can chunky Italian-style tomato sauce
  • 1 (10-ounce) can refrigerated pizza dough
  • 6 (1-ounce) slices mozzarella cheese, divided
  • ¼ cup grated Parmesan cheese
Instructions
  1. Preheat oven to 425ºF. Cook meat in a nonstick medium skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain, if necessary, and return to skillet. Add tomato sauce, and cook until heated.
  2. Meanwhile, unroll pizza dough, and press into bottom and halfway up sides of a lightly greased 9 "x 13" baking dish (see Notes). Line bottom of pizza crust with 3 slices mozzarella cheese. Top with meat mixture.
  3. Bake, uncovered, for 12 minutes. Top with remaining 3 cheese slices, and sprinkle with Parmesan cheese. Bake 5 more minutes, or until crust is browned and cheese melts. Cool 5 minutes before serving.
Notes
Make sure to push the pizza crust up the sides of your baking dish so the delicious pizza filling will bubble up inside the crispy crust.

Linky

Interested in finding more yummy chicken recipes?  Just click the froggy to see what my friends are serving up this week.

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