Best 3 Chicken Milano Casserole Beyer Beware Recipes

Tantalize your taste buds with the delectable Chicken Milano Casserole, a culinary masterpiece that blends the vibrant flavors of Italy with the comfort of a hearty casserole. This dish is a symphony of succulent chicken, sautéed mushrooms, sun-dried tomatoes, and spinach, enveloped in a creamy Parmesan sauce that will leave you craving more. Indulge in the classic Chicken Milano Casserole, or explore variations such as the Chicken and Spinach Casserole, Chicken Florentine Casserole, and the Chicken Cordon Bleu Casserole. Each recipe offers a unique twist on the classic, ensuring that there's a flavor combination to satisfy every palate.

Here are our top 3 tried and tested recipes!

CHICKEN MILANO

Chicken Milano image

A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired.

Provided by MARBALET

Categories World Cuisine Recipes European Italian

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon butter
2 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta

Steps:

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Nutrition Facts : Calories 640.8 calories, Carbohydrate 47 g, Cholesterol 156.3 mg, Fat 34.8 g, Fiber 2.8 g, Protein 36.3 g, SaturatedFat 17.1 g, Sodium 501.5 mg, Sugar 4.7 g

CHICKEN MILANO

Chicken Milano image

Light and crunchy Italian-style chicken breasts partnered with a salad can be on your dinner table in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 teaspoons red wine vinegar
1/8 teaspoon salt
1 cup tightly packed baby spinach or arugula leaves
1/2 cup diced tomatoes
2 tablespoons diced red onion
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Gold Medal™ all-purpose flour
1 cup Progresso™ Italian style panko crispy bread crumbs or Progresso™ Italian style bread crumbs
1 egg
2 tablespoons olive oil
1/4 cup crumbled tomato-basil feta cheese

Steps:

In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 3/4 inch thick. Sprinkle with 1/4 teaspoon salt and the pepper.
On separate plates, place flour and bread crumbs. In bowl, beat egg with fork. Coat chicken with flour. Dip into egg; coat well with bread crumbs.
In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F) and coating is golden brown. Serve chicken topped with salad and sprinkled with cheese.

Nutrition Facts : Calories 450, Carbohydrate 21 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 0 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 1 g, TransFat 0 g

CHICKEN MILANO

Chicken Milano image

I found this recipe and when I made it for dinner DH absolutely raved! It is definitely not a low cal dish but its worth it! We will eat salads for a week so we can indulge with this! This is a great dish to serve to company or for special occasions.

Provided by Little Bee

Categories Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon butter
2 -3 cloves garlic, minced
1/2 cup dry packaged sun-dried tomato, chopped (do not use the sun dried tomatoes packed in oil)
1 cup chicken broth, divided
1 1/4 cups heavy cream
1 lb boneless skinless chicken breast half
salt and pepper
2 tablespoons olive oil
2 tablespoons chopped fresh basil (do not substitue dry)
8 ounces dry fettuccine pasta
2 tablespoons parmesan cheese
2 green onions, chopped (optional)

Steps:

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds.
Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil.
Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender.
Add the cream and bring to a boil; stirring.
Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
2Sprinkle the chicken with salt and pepper on both sides.
In a large skillet over medium heat, warm oil and saute chicken. Cook for about 4-5 minutes per side or until the meat feels springy and is no longer pink inside.
Transfer to a board; cover with foil and keep warm.
Pour off fat from the skillet & in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices.
Reduce slightly and add to the cream sauce; stir in basil and parmesan.Season with salt and pepper.(Be careful with salt though as tomatoes and parmesan are quite salty)
Cook Fettucini until Al Dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
Reheat the sauce gently if needed,and transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
Sprinkle green onions on top as garnish and serve with additional parmesan cheese.

Tips:

To ensure the chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).

If you don't have a meat thermometer, you can also cook the chicken until the juices run clear when pierced with a fork.

For a crispier topping, use panko breadcrumbs instead of regular breadcrumbs.

To make the casserole ahead of time, assemble it and refrigerate it for up to 24 hours before baking.

When you're ready to bake the casserole, let it come to room temperature for about 30 minutes before putting it in the oven.

Serve the casserole with a side of your favorite pasta or rice.

Conclusion:

Chicken Milano casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its creamy sauce, tender chicken, and crispy topping, this casserole is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner idea, give Chicken Milano casserole a try. You won't be disappointed!