Seasoned Parmesan-Coated Chicken

I've been making this chicken for years! It's a family fave and so easy to prepare. The leftover chicken is a great addition to a salad. In fact, I usually make double the recipe or more so I have some left over.

Seasoned Parmesan-Coated Chicken

4 boneless chicken breasts or 8-12 boneless chicken tenderloins
1/2 cup+ grated parmesan cheese
1 tablespoon Homemade Italian Dressing Mix {or 1 packet Good Seasons}

Preheat oven to 400 degrees F. Coat a baking sheet with nonstick spray.

Make sure chicken is moistened with water. Mix together parmesan cheese and seasoning in shallow bowl. Coat each piece of chicken thoroughly with cheese mixture and place on prepared baking sheet. Bake in oven for 20-25 minutes, longer if chicken breasts are thick, until internal temp reaches 165.

That's it! Super easy! Need a an easy side dish to go with it? Try Caesar Couscous. Add a veggie and you're done. Well...add an easy dessert like Traditional No-Bake Cookies or Cookies & Cream Dessert  and *then* you're done! :)

What's your favorite easy chicken dish?

This post linked to:
 ~ Chic & Crafty Party at The Frugal Girls
 ~ I'm Lovin' It at TidyMom
 ~ Tasty Tuesday at Balancing Beauty and Bedlam 

Have a blessed day friends!

Chicken Caesar Lasagna

I found this recipe in a magazine a few years ago and it has become one of our family's favorites! I like to make it for special occasions - we've had it on several different holidays like Easter, Christmas, and Valentine's Day but I've even taken it to church potlucks. I originally posted it on my healthier blog (I'm not really writing there anymore) a few years ago, but I think you deserve to have it right here! You can make it a healthier dish by using light Alfredo sauce, less cheese, and whole wheat or whole grain noodles.

I prefer to use my friend Kathy's recipe for easy homemade light Alfredo sauce. So good!

Chicken Caesar Lasagna

9 dried whole wheat lasagna noodles
2 (10 oz) containers refrigerated light Alfredo sauce (or homemade)
3 tablespoons lemon juice
1/2 teaspoon cracked black pepper
3 cups chopped, cooked chicken breast
1 (10 oz) package frozen chopped spinach, thawed and well-drained
1 cup bottled roasted red sweet peppers, drained and chopped
1+ cup shredded Italian blend cheese (more if you like)

1. Preheat oven to 325 degrees F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.

2. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Sprinkle 1/3 of the cheese over mixture. Repeat layers twice, topping with remaining cheese. Cover; bake for 45-55 minutes or until heated through. Uncover. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings.

Have you ever made a chicken lasagna? Do let me know what you think if you try this!

This post linked to:
 ~ Tempt My Tummy Tuesday at Blessed With Grace
 ~ Chic & Crafty at The Frugal Girls
 ~ Fusion Fridays at Jane Deere

Have a terrific day friends!