Scalloped Potatoes are an easy classic recipe, perfect for your Easter dinner, Christmas, Thanksgiving or even just for Sunday dinner.
In this side dish, thinly sliced potatoes and onions are layered in an easy homemade cream sauce and baked until tender, golden, and bubbly. Potato perfection!
All Reviews for Chicken Parmesan Casserole
I loved this dish because it is kid friendly. I didn’t give it a 5 only because it needed more seasoning. Layering flavors in casseroles is the key in my opinion. I added garlic to the pasta water, used skinless chicken breast cooked over stove with a bit of water (so it didn’t fry/grill), and seasoned with salt, pepper, onion powder, (smidge of garlic powder) & italian seasoning. I also layered cheese inside the layers as well as on top. I used the seasoned bread crumbs but next time I use my preferred panko bread crumbs. Great dish!Family loved it! I didnt read the recipe all the wa through and in ended up mixing the marinara with the chicken and noodles and putting the cheese on top with the breading over it… Still turned out great though. Next time I will make it the ‘right’ way:) Thanks!Yummy! Very easy too. Of course I made changes: stirred in a can of diced tomatoes with the noodles also Italian seasoning then poured marinara sauce on top. I also sprinkled shredded parmesan with the bread crumbs on top. For the chicken I cut up a couple breaded chicken patties. Tastes delish!I made this for dinner tonight and it was a hit. I used spaghetti noodles and Ragu spaghetti sauce that was already seasoned (2c). I also added some Season All Crusting Blends to my plain breadcrumbs. Next time I might try mixing some melted butter in the breadcrumbs and baking it uncovered so they get a bit crispier. I will save this to make again. Great flavor and a lot easier than traditional chicken parmesan.
Ingredients :
2 cups rotini pasta
1 (12 ounce) can chicken chunks, drained
1 cup shredded mozzarella cheese
2 cups marinara sauce
½ cup seasoned bread crumbs
Directions :
Step 1: Preheat an oven to 350 degrees F (175 degrees C).
To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil 1 minute.
Assembly
Grease a 9″x13″ baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce sauce over top.Repeat layers ending with cream sauce. Cover and bake for 45 minutes.Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.Allow to rest for 15 minutes before serving.