ITALIAN CHICKEN BAKE RECIPE RECIPES

Name: Creamy Italian Chicken Crescent Bake
Prep time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1/2 cup shredded Parmesan cheese; 1 tablespoon chopped fresh basil leaves; 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet; 8 chicken tenderloins (about 3/4 lb); 1 1/2 cups heavy whipping cream; 1/3 cup julienned sun-dried tomatoes in oil, drained; 1/2 teaspoon salt; 1/4 teaspoon red pepper flakes

CREAMY ITALIAN CHICKEN CRESCENT BAKE RECIPE - PILLSB…

Creamy Italian Chicken Crescent Bake Recipe - Pillsb… image

The secret to this crazy-good casserole is a two-ingredient sun-dried tomato sauce topper.

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1/2 cup shredded Parmesan cheese
1 tablespoon chopped fresh basil leaves
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
8 chicken tenderloins (about 3/4 lb)
1 1/2 cups heavy whipping cream
1/3 cup julienned sun-dried tomatoes in oil, drained
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

Steps:

Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray.
In small bowl, mix Parmesan cheese and basil until well blended. Set aside.
Unroll 1 dough sheet; cut into 4 rectangles. Place 1 chicken tenderloin on one long side of each dough rectangle; roll up. Pinch edges and ends to seal. Place seam-side-down in baking dish. Repeat with remaining dough sheet and chicken tenderloins. Sprinkle with Parmesan mixture.
Bake 25 to 30 minutes or until golden brown and thermometer inserted in center of chicken reads 165°F.
Meanwhile, in 10-inch skillet, cook whipping cream, tomatoes, salt and pepper flakes over medium-high heat 3 to 4 minutes or until slightly thickened. Cover to keep warm.
Spoon warm sauce over crescent-wrapped chicken. Serve immediately.

Nutrition Facts : Calories 670 , CarbohydrateContent 31 g, CholesterolContent 185 mg, FatContent 7 1/2 , FiberContent 0 g, ProteinContent 31 g, SaturatedFatContent 26 g, ServingSize 1 Serving, SodiumContent 1030 mg, SugarContent 8 g, TransFatContent 1 1/2 g

ITALIAN PASTA BAKE RECIPE: HOW TO MAKE IT

Italian Pasta Bake Recipe: How to Make It image

I love to make this pasta bake whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that's missing from most other meat, pasta and tomato casseroles.—Karla Johnson, East Helena, Montana

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 05 minutes

Prep Time 40 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
1 jar (24 ounces) spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon Italian seasoning
3 cups uncooked medium pasta shells
3 plum tomatoes, sliced
3/4 cup shredded provolone cheese
3/4 cup shredded part-skim mozzarella cheese

Steps:

In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.

Nutrition Facts : Calories 489 calories, FatContent 20g fat (8g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 702mg sodium, CarbohydrateContent 45g carbohydrate (10g sugars, FiberContent 5g fiber), ProteinContent 32g protein.

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