Lately, all the more cooking I’ve been doing is heating up soup or microwaving lean cuisines. A couple of weeks ago though, I did invite family over for lunch and I made White Chicken Parmesan. I got the recipe from Colleen, and it’s a yummy, very filling meal that seems fussy but is impossibly easy to make.
I first made this for Mother’s Day last year, and I was seriously intimidated because not only had I never cooked with raw chicken before, I’d never even cooked spaghetti noodles! Now I have done both, on multiple occasions. But onto the recipe!
The first step is to mix one egg and 1/2 cup of milk. In a separate bowl/plate/whatever suits your fancy, mix 1 cup dried breadcrumbs, 4 tbs parmesan cheese, 1 tsp of oregano, dash of garlic power, and a dash of pepper.
Next you’re going to take your two pounds of boneless, skinless chicken breast and dunk them into the egg/milk mixture, and then into your bread crumb mixture. Make sure the chicken gets nice and coated and then transfer it to a 13×9″ baking pan.
There were four of us, so I made five chicken breasts so that we’d each have one and I’d still have some leftover. There were plenty of bread crumbs left so this could be easily scaled up or down. When you’ve got all your chicken ready, slide your pan into the oven and back at 400 degrees for 30 minutes.
In the meantime, combine two cans of cream of mushroom soup, and 1/2 cup of milk. (You can add more milk if your sauce is too thick).
After your chicken bakes for thirty minutes, remove it from the oven, pour your mushroom soup mixture on top. Sprinkle Parmesan cheese over the whole thing, and return to the oven for another 30 minutes.
While you’re waiting, you can cook up some spaghetti, and I always mix up some extra soup and milk mixture to spoon over the top. I also made more parmesan cheese available to sprinkle over the finished product, and served salads on the side.
I only wish I’d have gotten a picture of my plate made up with the chicken and spaghetti on it, but I was eager to sit down with my family and start enjoying what I’d been working on!!
White Chicken Parmesan
1 cup dried breadcrumbs
4 tbs parmesan cheese
1 tsp of oregano
dash of garlic power
dash of pepper
2 lbs of boneless / skinless chix breasts
2 cans of cream of mushroom soup
1 cup of milk
In one bowl, combine egg and 1/2 cup of milk. In separate bowl, combine the breadcrumbs, Parmesan cheese, oregano, garlic powder and pepper. Dip chicken into egg mixture, and then into dry mixture to coat. Place in 13×9″ pan and bake at 400F for 30 minutes.
Combine two cans of soup, and 1/2 cup of milk. May add up to an additional 1/2 cup milk if sauce is too thick. Pour over chicken, and return to oven for another 30 minutes. Serve over spaghetti, and enjoy!