Back to school time is upon us here in Nebraska as well as in many parts of the country. (Where did the summer go??) It has us parents filling our calendars up with activities and wondering “What’s for dinner?”
Easy weeknight meals like this “Easy Weeknight Chicken Parmesan Bake” are a staple in most homes during the school year. It’s still a homemade, hot meal, not fast food, and it’s on the table in about 35 minutes from prep to serve!
Having the family around the dinner table is one of our family’s favorite times of the day. Yes, we all get busy, and yes, there are nights when we can’t all be together due to school, sports activities and jobs, but my kids know we will have dinner every night as a family for who is able to be there. Connecting with my kids over dinner makes my heart happy.
Crock pot meals and one pot meals make our lives simpler and give us that time to spend together. Aside from the pasta this whole meal cooks in one 9×13 baking dish!
- 1 (2#) jar spaghetti sauce
- 1 (25 oz) Bag Frozen Breaded Chicken Tenders (I used Tyson)
- 1 cup fresh shredded Parmesan cheese
- 6 slices Mozzarella cheese
- 1 (16 oz) pasta noodles, cooked, drained and rinsed
Preheat oven to 375 degrees.
Spray a 9x13 baking dish with non-stick cooking spray.
Pour a small amount of sauce in the bottom of your dish and spread to cover.
Lay frozen chicken on top of the sauce.
Pour the rest of the sauce over the chicken.
Sprinkle with Parmesan cheese.
Top with sliced Mozzarella cheese.
Cover with foil and bake for 20 minutes, uncover and bake for an additional 5-8 minutes or until cheese is bubbly.
Serve over pasta. Sprinkle with additional Parmesan if desired.
Amount Per Serving: Calories: 203 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 35mg Sodium: 549mg Carbohydrates: 10g Fiber: 1g Sugar: 2g Protein: 14g
Love Chicken Recipes?? Here’s a great “Family Favorites – Chicken Recipe Roundup” for you to browse!