Chicken Lasagna Casserole
1 cup ricotta cheese
1 cup shredded mozzarella
16-ounce jar roasted red peppers, drained, patted dry and diced (about 2 cups)
1 egg
½ tablespoon lemon juice
1 clove garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
¾ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
2 ½ pounds boneless, skinless chicken breasts, cut into 1-inch chunks
¾ cup panko breadcrumbs
2 tablespoons butter, melted
Heat the oven to 400 degrees. Coat an 8-by-11-inch baking pan with cooking spray.
In a medium bowl, mix together the ricotta cheese, mozzarella, red peppers, egg, lemon juice, garlic, oregano, basil, salt and pepper. Set aside.
In a large skillet over medium-high, heat the oil. Add the chicken, stirring occasionally, until lightly browned, about 6 to 8 minutes. Transfer the chicken to the prepared baking pan. Pour the cheese mixture over the chicken; stir to combine.
In a small bowl, mix together the panko and butter. Sprinkle the panko over the chicken, then bake for 20 to 25 minutes, or until the breadcrumbs are browned and the chicken is cooked through.
Can be served alone or over a bed of noodles or rice
Makes 8 servings.
1 cup ricotta cheese
1 cup shredded mozzarella
16-ounce jar roasted red peppers, drained, patted dry and diced (about 2 cups)
1 egg
½ tablespoon lemon juice
1 clove garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
¾ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
2 ½ pounds boneless, skinless chicken breasts, cut into 1-inch chunks
¾ cup panko breadcrumbs
2 tablespoons butter, melted
Heat the oven to 400 degrees. Coat an 8-by-11-inch baking pan with cooking spray.
In a medium bowl, mix together the ricotta cheese, mozzarella, red peppers, egg, lemon juice, garlic, oregano, basil, salt and pepper. Set aside.
In a large skillet over medium-high, heat the oil. Add the chicken, stirring occasionally, until lightly browned, about 6 to 8 minutes. Transfer the chicken to the prepared baking pan. Pour the cheese mixture over the chicken; stir to combine.
In a small bowl, mix together the panko and butter. Sprinkle the panko over the chicken, then bake for 20 to 25 minutes, or until the breadcrumbs are browned and the chicken is cooked through.
Can be served alone or over a bed of noodles or rice
Makes 8 servings.
Greek Chicken and Pita Casserole
Makes: 4-6 servings
Prep: 20 minutes Bake: 20 minutes
ingredients
4 cups chopped cooked chicken or turkey
3 medium zucchini, halved lengthwise and cut into 1/2-inch pieces (4 cups)
1 10.75-ounce can condensed cream of chicken soup
1 medium red onion, chopped (1/2 cup)
1/2 cup chicken broth
1-1/2 teaspoons Greek seasoning
2 cloves garlic, minced
2 6-inch pita bread rounds, cut into bite-size wedges
Nonstick cooking spray
3 medium roma tomatoes, chopped (1 cup)
1 cup crumbled feta cheese (4 ounces)
1/2 cup pitted kalamata olives, sliced
Directions
1. Preheat oven to 350 degrees F. In a large bowl, combine chicken, zucchini, soup, onion, broth, 1 teaspoon of the Greek seasoning, and the garlic. Transfer mixture to an ungreased 3-quart rectangular baking dish.
2. Coat pita wedges with cooking spray; sprinkle with the remaining 1/2 teaspoon Greek seasoning. Sprinkle pita wedges, tomatoes, cheese, and olives on top of chicken mixture. Bake, uncovered, about 20 minutes or until heated through. Makes 4 servings.
nutrition facts
Servings Per Recipe 4 servings Calories 584 Total Fat (g)26 Saturated Fat (g)10, Monounsaturated Fat (g)6, Polyunsaturated Fat (g)3, Cholesterol (mg)165, Sodium (mg)1602, Carbohydrate (g)34, Total Sugar (g)6, Fiber (g)4, Protein (g)52, Vitamin C (DV%)40, Calcium (DV%)26, Iron (DV%)16, Percent Daily Values are based on a 2,000 calorie diet
Makes: 4-6 servings
Prep: 20 minutes Bake: 20 minutes
ingredients
4 cups chopped cooked chicken or turkey
3 medium zucchini, halved lengthwise and cut into 1/2-inch pieces (4 cups)
1 10.75-ounce can condensed cream of chicken soup
1 medium red onion, chopped (1/2 cup)
1/2 cup chicken broth
1-1/2 teaspoons Greek seasoning
2 cloves garlic, minced
2 6-inch pita bread rounds, cut into bite-size wedges
Nonstick cooking spray
3 medium roma tomatoes, chopped (1 cup)
1 cup crumbled feta cheese (4 ounces)
1/2 cup pitted kalamata olives, sliced
Directions
1. Preheat oven to 350 degrees F. In a large bowl, combine chicken, zucchini, soup, onion, broth, 1 teaspoon of the Greek seasoning, and the garlic. Transfer mixture to an ungreased 3-quart rectangular baking dish.
2. Coat pita wedges with cooking spray; sprinkle with the remaining 1/2 teaspoon Greek seasoning. Sprinkle pita wedges, tomatoes, cheese, and olives on top of chicken mixture. Bake, uncovered, about 20 minutes or until heated through. Makes 4 servings.
nutrition facts
Servings Per Recipe 4 servings Calories 584 Total Fat (g)26 Saturated Fat (g)10, Monounsaturated Fat (g)6, Polyunsaturated Fat (g)3, Cholesterol (mg)165, Sodium (mg)1602, Carbohydrate (g)34, Total Sugar (g)6, Fiber (g)4, Protein (g)52, Vitamin C (DV%)40, Calcium (DV%)26, Iron (DV%)16, Percent Daily Values are based on a 2,000 calorie diet
Italian Chicken Casserole
Makes 8 servings.
1 cup ricotta cheese
1 cup shredded mozzarella
16-ounce jar roasted red peppers, drained, patted dry and diced (about 2 cups)
1 egg
½ tablespoon lemon juice
1 clove garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
¾ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
2 ½ pounds boneless, skinless chicken breasts cut into 1-inch chunks
¾ cup panko breadcrumbs
2 tablespoons butter, melted
Heat the oven to 400 degrees. Coat an 8-by-11-inch baking pan with cooking spray.
In a medium bowl, mix together the ricotta cheese, mozzarella, egg, lemon juice, garlic, oregano, basil, salt and pepper. Set aside.
In a large skillet over medium-high, heat the oil. Add the chicken, stirring occasionally, until lightly browned, about 6 to 8 minutes. Transfer the chicken to the prepared baking pan. Cover with red peppers.
Spread the cheese mixture over the chicken.
In a small bowl, mix together the panko and butter. Sprinkle the panko over the chicken, then bake for 20 to 25 minutes, or until the breadcrumbs are browned and the chicken is cooked through.
Can be served alone or over a bed of noodles or rice.
Makes 8 servings.
1 cup ricotta cheese
1 cup shredded mozzarella
16-ounce jar roasted red peppers, drained, patted dry and diced (about 2 cups)
1 egg
½ tablespoon lemon juice
1 clove garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
¾ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
2 ½ pounds boneless, skinless chicken breasts cut into 1-inch chunks
¾ cup panko breadcrumbs
2 tablespoons butter, melted
Heat the oven to 400 degrees. Coat an 8-by-11-inch baking pan with cooking spray.
In a medium bowl, mix together the ricotta cheese, mozzarella, egg, lemon juice, garlic, oregano, basil, salt and pepper. Set aside.
In a large skillet over medium-high, heat the oil. Add the chicken, stirring occasionally, until lightly browned, about 6 to 8 minutes. Transfer the chicken to the prepared baking pan. Cover with red peppers.
Spread the cheese mixture over the chicken.
In a small bowl, mix together the panko and butter. Sprinkle the panko over the chicken, then bake for 20 to 25 minutes, or until the breadcrumbs are browned and the chicken is cooked through.
Can be served alone or over a bed of noodles or rice.
