2 Awesome Italian Chicken Recipes for your Family

My Hubby needed an Italian dish for a pot luck dinner meeting.  Simply could not decide between two recipes, so I decided to make both.

Once cooked, truth be told, I preferred the Chicken Spaghetti.  However, I must say the Chicken Parmesan Casserole was a very close runner up. (Both recipes were found on Pinterest.com.)

Please keep in mind I doubled the Chicken Spaghetti recipe below.  For example, I used 3 large chicken breasts, about 4 cups of shredded chicken, plus x2 the remaining ingredients and put it all in a large casserole dish for baking.    

Warning:  If you do not already have baked chicken ready to go, this recipe will take longer but none the less delish.  :)


Chicken Spaghetti Recipe 
 

 

*Note: Pic featured is missing 1 serving.  Chef always gets first dibbs on a new recipe!  LOL  :)

(Doubled the ingredients for a pot luck dinner.  However, if cooking for your family or for the first time you may want to use the original recipe listed below.  The doubled instructions are in parentheses.  It is marvelous served with Italian Garlic Bread!)

2 cups baked/cooked and shredded chicken (Doubled = approx. 3 large chicken breasts or 4 cups.)

     Recipe for baked (cooked) chicken:

     1/2 t. salt 
     1/2 t. pepper

     1/2 t. garlic powder

     1/2 t. onion powder

     1/2 t. paprika

     2-3 T. olive oil

     Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl.  Cover baking pan with aluminum foil.  Makes it a lot easier to clean up.  Add pounded out chicken breasts to pan and coat w/olive oil using a brush.  Sprinkle seasoning mix over the chicken, then rub in. Add a couple of tablespoons of EVOO to the your frying pan and heat to med-high. When nice and hot, add chicken to the pan (in batches if necessary). Cook chicken on medium-high until juices run clear. (Or you can bake in the oven on 350 for 30 to 40 minutes.  I baked mine for 40 minutes.  They were rather larger pieces.)  Once done, let the chicken rest for 15 to 20 minutes.  This really makes a huge difference.  Once rested, you want to shred your chicken.  

     *Please note: I did NOT double the ingredients for the Baked Chicken spices.  Only the Chicken
     Spaghetti recipe.

3 cups cooked spaghetti  (Doubled = actually used a full box of "Barilla" angel hair pasta)

4 oz. Velveta (or more)     (Doubled but will use more next time!)
1 can cream of chicken soup (Doubled = 2 cans)
1 can green chilies (used 2 cans of Rotel for a spicier version ~ Note: If your family does not like tomatoes, they will prefer the green chilies instead of Rotel.)
1/2 tsp garlic powder (Doubled = 1 tsp.)


*** Before you begin... BEWARE:  If you use Rotel instead of green chilies, it is spicier!  Gives it a very nice kick.  However, some peeps will prefer it without the heat.  In that case, be sure to use the green chilies or leave them out all together.  Remember, most recipes can be tailored to your families preferences and still taste amazing!.

Mix all ingredients together and pour into a greased 9 x 13 pan.  Sprinkle the top with shredded cheddar cheese or your preferred cheese or cheese mix.  Bake at 350 degrees for 30 minutes or until bubbly.

Personally prefer this recipe cold.  However, it is delish hot or cold!   ;) 


And the second, back up, recipe for Hubby is:




Chicken Parmesan Casserole Recipe


 

*Note: Pic featured is missing 2-3 servings.  Chef and spouse get first dibbs on a new recipe!  LOL  :)

Cubed or whole chicken breasts (Season with salt & pepper.  I used 3 large chicken breasts, cubed and it was more than enough for the casserole.)

EVOO (Extra Virgin Olive Oil) - just a dollop

Minced garlic - smattering or more if you really like garlic

Red pepper flakes (if you do not like spicy, leave this out)

Marinara sauce (Used one jar of "Barilla" marinara sauce.)

Parmesan cheese 

Mozzarella cheese (you will need twice as much mozzarella as Parmesan) 

Italian seasoned croutons (I used 1 package)


In the bottom or your casserole pan, add some olive oil, minced garlic and red pepper flakes, all to taste.  

Per original recipe, "And yes, those are the technical measurements. Use exactly “some.” No more, no less.". 

Cover chicken with marinara sauce (I used the entire jar.).

Cover the marinara sauce with 2/1 mozzarella to Parmesan ratio.  You can use grated or shredded Parmesan, whichever is your preference. 

Next cover the cheeses with a layer of croutons.

Another layer of 2/1 mozzarella to Parmesan ratio goes on top of croutons.

Bake at 350 degrees for 35 minutes. 


Both recipes turned out DELISH!!!  If you twisted my arm to choose one over the other, I would choose the Chicken Spaghetti.  Due to my Texas upbringing, I tend to prefer the spicier recipes.

Next time, I may add a layer of angel hair pasta to the bottom of the Chicken Parmesan Casserole.  However, the only change for the Chicken Spaghetti is to try the green chilies next time, instead of Rotel.  Hopefully, my boys' will eat a less spicier version.  However, the Hubby disagrees.  He rather likes the spicy version!  LOL.  :)  

Hope you, your family and friends enjoy these recipes for many years to come!


~ Christi T :)
May God bless the work of your hands!


Christi - Haute Crafty Creations

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