BAKED CHICKEN ALFREDO SPAGHETTI RECIPES

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BAKED SPAGHETTI RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Baked Spaghetti Recipe | Trisha Yearwood | Food Network image

Let your oven do all the work with Trisha Yearwood's Baked Spaghetti for Food Network.

Provided by Trisha Yearwood

Categories     main-dish

Total Time 1 hours 20 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 13

Cooking spray, for greasing pan
6 slices bacon, cut into 1/2-inch pieces
1 clove garlic, minced 
1 medium onion, chopped 
1 bell pepper, chopped 
Three 14 1/2-ounce cans diced tomatoes with liquid 
One 2 1/4-ounce can sliced black olives, drained 
1 to 2 tablespoons dried oregano 
1 pound ground beef, browned and drained 
12 ounces thin spaghetti, cooked and drained 
2 cups grated cheddar (5 ounces) 
One 10-ounce can cream of mushroom soup 
1/4 cup grated Parmesan 

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with cooking spray.
  • In a large skillet, cook the bacon until slightly crisp. With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Saute the garlic, onion and bell pepper in the bacon drippings until tender. Add the tomatoes, olives, oregano, bacon and the cooked ground beef and simmer, uncovered, for 10 minutes.
  • Place half of the spaghetti in the prepared baking dish; top with half of the vegetable-beef mixture; and sprinkle with 1 cup of the cheddar. Repeat the layers. In a bowl, stir together the cream of mushroom soup and 1/4 cup water until smooth, and pour this over the casserole. Sprinkle with the Parmesan and bake, uncovered, for 30 to 35 minutes, or until heated through.

BAKED CHICKEN PARMESAN RECIPE - SKINNYTASTE



Baked Chicken Parmesan Recipe - Skinnytaste image

The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor.

Provided by Gina

Categories     Dinner

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 7

4 chicken breasts (about 8 oz each, sliced in half lengthwise to make 8)
3/4 cup seasoned breadcrumbs (I used whole wheat, you can also use GF crumbs)
1/4 cup grated Parmesan cheese
2 tbsp butter (melted (or olive oil))
3/4 cup reduced fat mozzarella cheese (I used Polly-o)
1 cup marinara or Filetto di Pomodoro
cooking spray

Steps:

  • Preheat oven to 450°F. Spray a large baking sheet lightly with spray.
  • Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken.
  • Lightly spray a little more oil on top and bake in the oven for 25 minutes.
  • Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
  • Bake 5 more minutes or until cheese is melted.

Nutrition Facts : ServingSize 1 piece, Calories 251 kcal, CarbohydrateContent 14 g, ProteinContent 31.5 g, FatContent 9.5 g, CholesterolContent 14 mg, FiberContent 1.5 g

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BAKED SPAGHETTI RECIPE | TRISHA YEARWOOD | FOOD NETWORK
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  • Place half of the spaghetti in the prepared baking dish; top with half of the vegetable-beef mixture; and sprinkle with 1 cup of the cheddar. Repeat the layers. In a bowl, stir together the cream of mushroom soup and 1/4 cup water until smooth, and pour this over the casserole. Sprinkle with the Parmesan and bake, uncovered, for 30 to 35 minutes, or until heated through.
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