Baked Chicken Parmesan

Italian is one of my favorite types of food. You can't eat lots of pasta and breaded, deep fried food when your trying to be more healthy but this, this recipe is lightened up and still delicious! We use whole wheat bread crumbs and we bake the chicken. I also put it over whole wheat pasta to keep it more healthy! Its moist and delicious and you'll have one less thing to feel guilty about!

Baked Chicken Parmesan

2 Chicken Breasts, trimmed and pounded thin
3/4 cup Whole Wheat Breadcrumbs
1 teaspoon Italian Seasoning
1/4 cup Parmesan Cheese, grated
2 Tablespoons Olive Oil
3/4 cup Mozzarella Cheese, grated
1 cup Marinara Sauce
Olive Oil Cooking Spray

1. Preheat oven to 450 degrees. Cover baking sheet with tinfoil and spray with cooking spray.

2. In a shallow dish, combine the breadcrumbs, italian seasoning, and parmesan cheese. Brush the chicken with olive oil and place in the breadcrumb mixture, and place on the prepared baking sheet. 

3. Lightly spray the tops of chicken with more cooking spray. Bake for 20 minutes, turn the chicken over and bake for 5 more minutes.

4. Remove from the oven and pour sauce on the chicken and top with 1 1/2 tablespoons of mozzarella cheese.  Bake for 5 more minutes to melt the cheese.

Recipe Source: Skinny Taste

Chicken Noodle Soup Casserole

We eat a lot of soup. Chicken Noodle soup is in the rotation. We love it! When I found this recipe I was skeptical. It would probably be dry and definitely not nearly as good as soup. I couldn't have been more wrong. This is creamy, not dry at all. It has all of the flavor of chicken noodle soup in a surprisingly better way. So every time I think I want chicken noodle soup this is what I'll be making and the next time you're thinking of making soup, make this instead! 

Chicken Noodle Soup Casserole
Recipe Source: Cooking.com

3 Chicken Breasts, cubed
2/3 cup Onion, chopped
3 Garlic Clove, minced
1 Tablespoon Olive Oil
1-14.5 oz Chicken Broth
1 1/2 cups Carrots, chopped
3 Celery Ribs, chopped
1/2 teaspoon Thyme
3 Tablespoons Butter
3 Tablespoons All-Purpose Flour
3/4 teaspoon Salt
1/8 teaspoon Pepper
1 1/2 cups Milk
1 1/4 cups Cheddar Cheese, shredded
2 1/2 cups Rotini, cooked

1. Preheat your oven to 350 degrees. In a large skillet heat your olive oil, saute onion and garlic until tender. Add the chicken and cook until no longer pink. Add in the broth, carrots, celery and thyme and bring to a boil. Turn the heat down, cover, and simmer for about 12 minutes, until vegetables are tender.

2. In a medium saucepan, melt the butter. Stir in the flour, salt, and pepper and mix until smooth. Slowly add milk and bring to a boil. Cook and stir constantly for about 2 minutes or until thickened. Remove from heat and add in the cheese and stir until melted. Pour over the chicken mixture, add in the noodles and mix well.

3. Pour into a 9x13 pan, sprayed with nonstick cooking spray. Bake, uncovered, for 20 minutes.

Chicken Mozzarella

I found this recipe on my sister-in-laws blog. I was looking for something easy and fast. I was a bit hesitant because it uses condensed tomato soup. But oh my heck, this is so delicious. Please make this.

Chicken Mozzarella

Recipe Adapted From: menumanaged.blogspot.com

2 Chicken Breasts

2 cans Condensed Tomato Soup

1 tsp. Dried Oregano

1 tsp. Garlic Powder

2/3 c. shredded Mozzarella Cheese

1 tsp. Dried Basil

Salt and Pepper

Preheat oven to 350 degrees. In a small bowl combine tomato soup, oregano and garlic powder. Pour a little to coat bottom of 2-quart baking dish. Salt and pepper chicken, and place in the baking dish. Pour remainder of soup mixture over chicken. Bake for 45 minutes, or until chicken is no longer pink. Sprinkle cheese and dried basil over chicken and cook until cheese is melted. Serve over noodles.