TERIYAKI CHICKEN CASSEROLE RECIPES

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CHICKEN MEATBALL CASSEROLE RECIPE | KATIE LEE BIEGEL ...



Chicken Meatball Casserole Recipe | Katie Lee Biegel ... image

Provided by Katie Lee Biegel

Categories     main-dish

Total Time 1 hours 35 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 14

Nonstick cooking spray, for the baking sheet and baking dish
1 pound ground chicken 
1/2 cup canned pumpkin 
1/3 cup grated Parmesan
1/4 cup grated yellow onion 
2 tablespoons minced fresh parsley 
1 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
2 cloves garlic, minced 
Kosher salt
One 16-ounce box mezzi rigatoni or mezze penne 
One 24-ounce jar marinara sauce 
2 cups shredded mozzarella
1/4 cup finely grated Parmesan, plus more for serving 

Steps:

  • For the meatballs: Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
  • Mix together the chicken, pumpkin, Parmesan, onion, parsley, salt, pepper and garlic in a large bowl. Cover and refrigerate 20 minutes. 
  • Shape the mixture into balls using a tablespoon and place on the prepared baking sheet. Bake until cooked through, 12 to 15 minutes. Increase the oven temperature to 400 degrees F and spray a 9-by-13-inch baking dish with cooking spray. 
  • For the casserole: Meanwhile, bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook 3 minutes less than the package instructions. Reserve 1/3 cup pasta water and drain.
  • Toss the pasta with the marinara sauce and pasta water in a large bowl. Transfer to the greased baking dish. Nestle the meatballs into the pasta. Top with the mozzarella and sprinkle with the Parmesan.  
  • Bake until the cheese is melted and bubbly, about 20 minutes. Let stand for 5 minutes. Serve with grated Parmesan.  

CHICKEN MEATBALL CASSEROLE RECIPE | KATIE LEE BIEGEL ...



Chicken Meatball Casserole Recipe | Katie Lee Biegel ... image

Provided by Katie Lee Biegel

Categories     main-dish

Total Time 1 hours 35 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 14

Nonstick cooking spray, for the baking sheet and baking dish
1 pound ground chicken 
1/2 cup canned pumpkin 
1/3 cup grated Parmesan
1/4 cup grated yellow onion 
2 tablespoons minced fresh parsley 
1 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
2 cloves garlic, minced 
Kosher salt
One 16-ounce box mezzi rigatoni or mezze penne 
One 24-ounce jar marinara sauce 
2 cups shredded mozzarella
1/4 cup finely grated Parmesan, plus more for serving 

Steps:

  • For the meatballs: Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
  • Mix together the chicken, pumpkin, Parmesan, onion, parsley, salt, pepper and garlic in a large bowl. Cover and refrigerate 20 minutes. 
  • Shape the mixture into balls using a tablespoon and place on the prepared baking sheet. Bake until cooked through, 12 to 15 minutes. Increase the oven temperature to 400 degrees F and spray a 9-by-13-inch baking dish with cooking spray. 
  • For the casserole: Meanwhile, bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook 3 minutes less than the package instructions. Reserve 1/3 cup pasta water and drain.
  • Toss the pasta with the marinara sauce and pasta water in a large bowl. Transfer to the greased baking dish. Nestle the meatballs into the pasta. Top with the mozzarella and sprinkle with the Parmesan.  
  • Bake until the cheese is melted and bubbly, about 20 minutes. Let stand for 5 minutes. Serve with grated Parmesan.  

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