Chicken Parmesan Casserole

 

Chicken Parmesan Casserole

Ingredients:

4 boneless skinless chicken breasts, cut into 1-inch pieces

1 3/4 cups marinara sauce

3 tablespoons chopped fresh basil

1 1/2 cups shredded mozzarella cheese (6 oz)

6 tablespoons butter, melted

1 teaspoon Italian seasoning

1 can (8 oz) Pillsbury™ refrigerated garlic breadsticks

1/2 cup grated Parmesan cheese


Directions:

Heat oven to 375°F. In 12x8-inch (2-quart) ceramic or glass baking dish, arrange chicken. Pour marinara sauce over top to coat chicken. Sprinkle with basil and mozzarella cheese.

In small bowl, stir together melted butter and Italian seasoning.

Separate dough into 8 breadsticks. Dip dough into melted butter mixture. Cut each breadstick into 1-inch pieces; scatter pieces over mozzarella cheese. Sprinkle Parmesan cheese over dough.

Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cheese melted and bubbly.

Breakfast Muffin Bites

 Breakfast Muffin Bites

Ingredients:

1 bag (12 oz)  frozen broccoli & cheese sauce

1 1/2 cups Original Bisquick™ mix

1/2 cup milk

3 tablespoons vegetable oil

1 egg

1/2 cup diced cooked ham

1/2 cup shredded sharp Cheddar cheese (2 oz)



Directions:

Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.

Cook broccoli as directed on bag.

In large bowl, stir together Bisquick mix, milk, oil and egg. Stir in broccoli, ham and cheese just until well mixed. Spoon mixture evenly into muffin cups.

Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.