I am SO eager to impart this formula to you. Why you inquire?? Since it is a formula YOU made. That's right, I took all the progressions and varieties all of you proposed on my Parmesan Chicken Casserole, and made this formula. I should admit, it very well might be far superior to the first. The breadcrumbs on top truly upgraded the flavor and my whole family cherished it.
Beginning to end, I had this on the table in a short time!! I served our own over pasta, yet on the off chance that you lean toward it over rice or without anyone else, no issue, it will be similarly as yummy!!
I love the way this formula has developed. It began by my mother making her soften in your mouth chicken, at that point I switched things up to the Parmesan chicken meal, and now it has transformed into this liquefy in your mouth chicken prepare. Every single variety is stunning, so you can't turn out badly!!
Ingredients
- 1/2 tsp ground black pepper
- 3/4 cup mayonnaise or Greek yogurt
- 1/2 tsp seasoned salt
- 1 cup Parmesan cheese, shredded
- 1 lb chicken breasts, boneless/diced
- 1/4 cup Italian bread crumbs
- 4 garlic cloves, minced
- 1/2 tsp red pepper flakes
Instructions
- Grease a 9 x 13 baking pan and place diced chicken on the bottom.
- In a small bowl, combine the mayonnaise (or yogurt), Parmesan cheese, seasoned salt, pepper, garlic, and red pepper flakes.
- Spread mixture evenly on top of chicken.
- Sprinkle bread crumbs on top of mayonnaise mixture.
- Place pan in preheated oven, 375 degrees, and bake for about 30-35 minutes, or until chicken is cooked through.
- Remove pan from oven and use a slotted spoon to serve chicken on top of pasta, rice, or by itself. Enjoy!
source:https://thecookinchicks.com
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