Tag Archives: Mozarella cheese

Pan-Fried Chicken Parmesan Croquettes

6 Feb
Pan-Fried Chicken Parmesan Croquettes

Pan-Fried Chicken Parmesan Croquettes

Finding creative ways to use leftover deli rotisserie chicken (or even home-roasted for that matter) can sometimes be a challenge. I was pretty stoked when this recipe for chicken croquettes showed up in my WP reader board for a unique and delicious way to use up some leftover cooked chicken. (Thank you Fabulous Fare Sisters for making my day!)

My local grocery just started offering rotisserie chicken breasts pieces for sale instead of the whole chicken. OMG what??? I am not a huge fan of dark meat (although I know it is juicier, but I let hubby always take care of that part of the chicken.) But wow, it was so nice to get some deli-roasted chicken *knowing* all the leftovers would be used up before freezing it and turning it into chicken stock. Yes, that is a nice feeling indeed…

These tasty croquettes were not that hard at all to make, and delivered on taste and were not dry at all. We were all very impressed! The adapted recipe version I am giving you made 5 croquettes, so now I have two in the freezer for an easy future meal for just the hubs and I when daughter isn’t home for dinner. Hooray!

Pan-Fried Chicken Parmesan Croquettes
Adapted from Chicken Parmesan Croquettes at Fabulous Fare Sisters

2 1/2 to 3 cups finely chopped cooked chicken (I used my Ninja food processor)
1 large egg
1/2 cup seasoned bread crumbs (homemade are good!)
1 tablespoon minced garlic
1/3 cup mayonnaise
1/4 cup chicken stock or broth (low sodium or homemade)
Ground pepper and salt or Mrs. Dash seasoning, to taste
1 tablespoon dried oregano (from our garden!)
2 tablespoons vegetable oil
1 cup marinara sauce, heated through
Shredded Mozzarella cheese for topping the croquettes
Dried or fresh basil, for garnish

Cooked Chicken in Ninja Processor

Cooked Chicken in Ninja Processor

Finely chop/mince the cooked chicken, either with a knife or in a food processor.

In a large mixing bowl, add the first 8 ingredients and combine together using your hands until blended well.

Croquette Ingredients

Croquette Ingredients

Form mixture into patty size of choice — we ended up with 5.  Add oil to skillet over medium heat, then cook on each side until golden, about 3 minutes each side (remember the chicken is already cooked).  Add more breadcrumbs on top (if you have more) when you flip over for extra flavor.

Frying the Croquettes

Frying the Croquettes

Preheat broiler in oven or toaster oven.

Croquettes Ready for Broiling

Croquettes Ready for Broiling

Top each croquette with a couple of tablespoons of heated marinara sauce of choice, then Mozzarella, and broil until cheese is bubbly, about 5 minutes.

Broiled Croquettes

Broiled Croquettes

Garnish with dried or fresh chopped basil. We served this over cooked pasta, but you can serve with any grain or pasta and a salad.

Pan-Fried Chicken Parmesan Croquettes

Pan-Fried Chicken Parmesan Croquettes

Download and Print this Recipe

Download and Print this Yummy Recipe!

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Crunchy Creamy Baked Spaghetti

24 Oct
Crunchy Creamy Baked Spaghetti

Crunchy Creamy Baked Spaghetti

First off, I think it’s almost impossible to get a good picture of a casserole. I don’t care how cute your dishes are or what your background is, casseroles do not lend well to photography. So you’ll just have to trust me that this is a delicious must-try spaghetti casserole! My new go-to place for recipes is Pinterest, and I found this one there recently. It is rare I follow a recipe to the tee, and this one is no exception. I made several adaptations, but I’ll post the original recipe for you, well, because it’s nice to do that for other bloggers!

We all went back for seconds on this one. The combination of the cream cheese inside and the crunchy fried onions on top with lots of melted gooey cheese underneath just screamed comfort food! The other extra element of this was my husband’s homemade spaghetti sauce with spicy cayenne sausage, burger, mushrooms, onions, and red bell pepper. I really have to capture that recipe of his one day, because he usually makes about four quarts of it at a time and it is sooo good! If you start with a good base spaghetti sauce, this recipe will not fail you. I also used a lot of different cheeses on top before the fried onions.  This recipe also lends well to making ahead and refrigerating or freezing before reheating. My only regret with this recipe is not using a smaller casserole dish. The recipe called for an 8 x 12 dish, but I used my 9 x 13 lasagna pan instead. It made a pretty “thin” casserole so I just should have gone with my gut feeling to just use my standard 2-quart glass casserole dish instead of the lasagna pan. But it all came out good. Yummy, creamy, crunchy good!

Pan of Baked Spaghetti

Pan of Baked Spaghetti

Crunchy Creamy Baked Spaghetti

8 ounces uncooked spaghetti noodles
1/2 cup shredded/grated carrots
1/2 cup chopped onion  (I added a couple of chopped green onions to that too)
1 tablespoon butter
1 8-ounce brick of Neufchâtel cream cheese (1/3 less calories than regular!)
Spray oil
4 or 5 cups of good spaghetti sauce, with meat in it (or not)
About two cups of various grated cheeses (I used Parmesan, Mozzarella, and Colby Jack)
1 small container French-fried onions

Preheat oven to 350 degrees if you are going to serve right after cooking. Cook the pasta according to package directions. Meanwhile, add the carrots, onion, and butter to a covered microwavable dish and cook about three minutes. Take it out (it’s hot!) and let it sit while you then add the Nefuchâtel to a small bowl and microwave for about one minute to soften. Add the veggies to the cream cheese and mix well. Once the pasta is done, drain and layer evenly in the bottom of a 2-quart spray-oiled casserole dish. (Notice I did not say lasagna pan.) Next spread the cream mixture on top of that with a spatula. That can get a bit tricky. Make sure the cream cheese mixture is nice and soft, and take big spoonfuls then blob it around on top of the spaghetti then use a spatula (and fingers) to gently spread a nice even layer.  Pour the spaghetti sauce evenly over it next, and then start adding all kinds of shredded/grated cheese to the top of that. I put a bunch of different kinds on top. If I were to guess, I bet I used at least two cups.  Now either refrigerate or freeze, or pop that baby into the oven and cook for about 30 minutes or until bubbly and cheese is nice and golden and melted. In the last five minutes before serving, add the French-fried onions to the top and cook five minutes more. Dinner is served.

Here is the link to the original recipe. She named it “Scooter’s Spaghetti” after her friend who gave it to her.  🙂

http://www.salad-in-a-jar.com/family-recipes/scooters-spaghetti

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