Easy Chicken Parmesan Casserole - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
No fussy breading required here! This easy take on chicken Parm gets an upgrade with cheesy Panko breadcrumbs and a buttery crescent topping.
Ingredients
- 1 tablespoon vegetable oil
- 1 package (20 oz) boneless skinless chicken breasts, cut into 1-inch pieces (about 3)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups shredded Italian cheese blend (6 oz)
- 1 3/4 cups Muir Glen™ marinara sauce with Italian herbs
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
- 1/4 cup grated Parmesan cheese
- 1/4 cup Progresso™ Italian style panko crispy bread crumbs
Instructions
- Heat oven to 375 °F. Spray 12x8-inch (2-quart) baking dish with cooking spray.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook and stir 6 to 7 minutes or until no longer pink in center. Remove chicken from skillet; add to baking dish. Sprinkle with shredded cheese.
- In glass measuring cup, microwave marinara sauce covered on High 1 to 2 minutes or until heated through. Pour marinara sauce on top of cheese layer, spreading to cover cheese layer.
- Remove dough from can in 2 rolled sections; do not unroll dough. Cut each roll into 4 slices; cut each slice into quarters. (If using dough sheet, remove dough from can; do not unroll dough. Cut roll into 8 slices, and cut each slice into quarters.)
- Add Parmesan cheese and bread crumbs to 1-quart resealable food-storage plastic bag; add crescent pieces. Seal, and shake to coat. Arrange crescent pieces on top of chicken mixture; sprinkle with remaining Parmesan and bread crumbs.
- Bake 25 to 30 minutes or until crescents are deep golden brown and completely baked through.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Chicken Breast.
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