tomato soup tastes like blood and ketchup mixed and warmed over. It should be used as torture at gitmo.
But if you pair it with grilled cheese (Velveeta) you've got a little slice of heaven.
Chicken rescue
- Thread starter luvmygdaughters
- Start date
But if you pair it with grilled cheese (Velveeta) you've got a little slice of heaven.
Bay_Kat
Tropical
My fave. I tried to make it at home, something went horribly wrong. I'll just have this at my favorite Italian restaurant.
acommondisaster
Active Member
Wish I'd seen this earlier - we tried a new recipe this past week that received a thumbs up from everyone:
Chicken Parmesan Casserole
Drizzle a little olive oil and 2 cloves minced garlic in a 13x9" pan (add a few red pepper flakes if you want) - arrange 4 or 5 boneless/skinless chicken breasts on top. Cover with 2 cups of your favorite marinara sauce, sprinkle with a little basil.
Top with about 1/2 cup of mozzarella cheese and 1/4 cup of parmesan cheese. Sprinkle on a 5 oz bag of garlic croutons to cover the chicken (I broke mine up a bit because they were big). Top with another 1/2 c of mozzarella and 1/4c of parmesan cheese.
Bake 350 for 30 minutes (time depends on the thickness of the chicken).
I served ours on a bed of fettucini along with a nice simple salad. We devoured it. I think our chicken breasts were probably on the thick side and next time I'd pound them a bit thinner or used the thinner kind, but this was delicious! (We also went a little heavier on the cheese, but that's us)
Chicken Parmesan Casserole
Drizzle a little olive oil and 2 cloves minced garlic in a 13x9" pan (add a few red pepper flakes if you want) - arrange 4 or 5 boneless/skinless chicken breasts on top. Cover with 2 cups of your favorite marinara sauce, sprinkle with a little basil.
Top with about 1/2 cup of mozzarella cheese and 1/4 cup of parmesan cheese. Sprinkle on a 5 oz bag of garlic croutons to cover the chicken (I broke mine up a bit because they were big). Top with another 1/2 c of mozzarella and 1/4c of parmesan cheese.
Bake 350 for 30 minutes (time depends on the thickness of the chicken).
I served ours on a bed of fettucini along with a nice simple salad. We devoured it. I think our chicken breasts were probably on the thick side and next time I'd pound them a bit thinner or used the thinner kind, but this was delicious! (We also went a little heavier on the cheese, but that's us)
luvmygdaughters
Well-Known Member
Thanks for the recipes...gonna try them all. 
I finally decided on a country dijon mustard, honey, sherry and s & p. Cooked them on the grill. They were yummy.
I finally decided on a country dijon mustard, honey, sherry and s & p. Cooked them on the grill. They were yummy.
doubtfull24
New Member
I am in love with a recipe I found for bourbon chicken. I use boneless skinless thighs instead of chicken breast. I also double the sauce and add a little corn starch at the end to thicken it up a little bit. My husband loves it as well as my oldest son.... It also has 2,661 almost 5 star reviews.
Bourbon Chicken Recipe - Food.com - 45809
Bourbon Chicken Recipe - Food.com - 45809