Best 7 Layered Chicken Parmesan Gnocchi Bake Recipes

LAYERED CHICKEN PARMESAN GNOCCHI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 3-quart baking dish.
• Cook gnocchi per package directions, but remove them from water before they are completely cooked. Drain well and set aside.
• Whisk egg with a pinch of salt and pepper in a shallow bowl. Mix together in a separate shallow bowl Italian bread crumbs, 1/4 cup grated Parmigiano-Reggiano cheese, salt and pepper.
• Butterfly chicken breasts and bread them: dip each breast first into bread crumb mixture, then into egg, then into bread crumb mixture again.
• Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and cooked through (internal temperature at least 165 degrees F), about 5 minutes on each side. Remove chicken from skillet.
• Toss and quickly saute gnocchi in the same skillet for about 2 minutes.
• Spread a layer of Ragu® Sauce on the bottom of a 3-quart baking dish. Spread gnocchi evenly over the sauce. Sprinkle some mozzarella and Parmigiano cheese over gnocchi.
• Layer sliced mushrooms over the top. Spread half of the remaining sauce over the mushrooms and sprinkle some more mozzarella and Parmigiano over the top. Salt and pepper to taste.
• Slice chicken and place pieces on top of mushrooms and cheese. Spoon the remaining sauce evenly over the top. Sprinkle with the remaining cheeses. Season to taste with salt and pepper, if desired.
• Bake until sauce is bubbly and cheese is melted, 15 to 20 minutes.

LAYERED CHICKEN PARMESAN GNOCCHI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 3-quart baking dish.
• Cook gnocchi per package directions, but remove them from water before they are completely cooked. Drain well and set aside.
• Whisk egg with a pinch of salt and pepper in a shallow bowl. Mix together in a separate shallow bowl Italian bread crumbs, 1/4 cup grated Parmigiano-Reggiano cheese, salt and pepper.
• Butterfly chicken breasts and bread them: dip each breast first into bread crumb mixture, then into egg, then into bread crumb mixture again.
• Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and cooked through (internal temperature at least 165 degrees F), about 5 minutes on each side. Remove chicken from skillet.
• Toss and quickly saute gnocchi in the same skillet for about 2 minutes.
• Spread a layer of Ragu® Sauce on the bottom of a 3-quart baking dish. Spread gnocchi evenly over the sauce. Sprinkle some mozzarella and Parmigiano cheese over gnocchi.
• Layer sliced mushrooms over the top. Spread half of the remaining sauce over the mushrooms and sprinkle some more mozzarella and Parmigiano over the top. Salt and pepper to taste.
• Slice chicken and place pieces on top of mushrooms and cheese. Spoon the remaining sauce evenly over the top. Sprinkle with the remaining cheeses. Season to taste with salt and pepper, if desired.
• Bake until sauce is bubbly and cheese is melted, 15 to 20 minutes.

LAYERED CHICKEN PARMESAN GNOCCHI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 3-quart baking dish.
• Cook gnocchi per package directions, but remove them from water before they are completely cooked. Drain well and set aside.
• Whisk egg with a pinch of salt and pepper in a shallow bowl. Mix together in a separate shallow bowl Italian bread crumbs, 1/4 cup grated Parmigiano-Reggiano cheese, salt and pepper.
• Butterfly chicken breasts and bread them: dip each breast first into bread crumb mixture, then into egg, then into bread crumb mixture again.
• Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and cooked through (internal temperature at least 165 degrees F), about 5 minutes on each side. Remove chicken from skillet.
• Toss and quickly saute gnocchi in the same skillet for about 2 minutes.
• Spread a layer of Ragu® Sauce on the bottom of a 3-quart baking dish. Spread gnocchi evenly over the sauce. Sprinkle some mozzarella and Parmigiano cheese over gnocchi.
• Layer sliced mushrooms over the top. Spread half of the remaining sauce over the mushrooms and sprinkle some more mozzarella and Parmigiano over the top. Salt and pepper to taste.
• Slice chicken and place pieces on top of mushrooms and cheese. Spoon the remaining sauce evenly over the top. Sprinkle with the remaining cheeses. Season to taste with salt and pepper, if desired.
• Bake until sauce is bubbly and cheese is melted, 15 to 20 minutes.

LAYERED CHICKEN PARMESAN GNOCCHI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 3-quart baking dish.
• Cook gnocchi per package directions, but remove them from water before they are completely cooked. Drain well and set aside.
• Whisk egg with a pinch of salt and pepper in a shallow bowl. Mix together in a separate shallow bowl Italian bread crumbs, 1/4 cup grated Parmigiano-Reggiano cheese, salt and pepper.
• Butterfly chicken breasts and bread them: dip each breast first into bread crumb mixture, then into egg, then into bread crumb mixture again.
• Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and cooked through (internal temperature at least 165 degrees F), about 5 minutes on each side. Remove chicken from skillet.
• Toss and quickly saute gnocchi in the same skillet for about 2 minutes.
• Spread a layer of Ragu® Sauce on the bottom of a 3-quart baking dish. Spread gnocchi evenly over the sauce. Sprinkle some mozzarella and Parmigiano cheese over gnocchi.
• Layer sliced mushrooms over the top. Spread half of the remaining sauce over the mushrooms and sprinkle some more mozzarella and Parmigiano over the top. Salt and pepper to taste.
• Slice chicken and place pieces on top of mushrooms and cheese. Spoon the remaining sauce evenly over the top. Sprinkle with the remaining cheeses. Season to taste with salt and pepper, if desired.
• Bake until sauce is bubbly and cheese is melted, 15 to 20 minutes.

EASY LAYERED CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees F.
• Place chicken in 13X9 baking dish.
• Sprinkle with poultry seasoning.
• Combine stuffing mix with 1 cup water.
• Mix soup with milk and spread over chicken.
• Spread green beans over next.
• Sprinkle with cheese (and almonds, if you like).
• Top with stuffing.
• Bake 30 mins or until chicken is cooked through.

BAKED GNOCCHI WITH CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Heat your skillet over medium high heat, add the oil, then mushrooms, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes or so. Transfer mushrooms to a plate and wipe out the skillet.
• Reduce the heat under the skillet to medium and melt the butter in the skillet. Stir in the flour and cook, whisking, for about 3 minutes. Whisk in the milk and chicken broth, simmering while whisking, until slightly thickened, about 5 minutes. Season with 1/2 teaspoon salt and the nutmeg.
• Add in the chicken, mushrooms, gnocchi, and spinach. Stir to coat everything and wilt the spinach. Sprinkle with Parmesan, then transfer the whole shebang to the oven. If using a separate casserole, transfer everything to the casserole, then sprinkle with the Parmesan.
• Bake until bubbling, about 20 minutes. If you like, turn on the broiler and brown the top for about 3 minutes.

CREAMY PARMESAN GNOCCHI BAKE

Steps:

• Heat oven to 425°F.
• Cook gnocchi as directed on package, omitting salt.
• Meanwhile, melt butter in large saucepan on medium heat. Add shallots and garlic; cook and stir 2 min. Add flour; cook 2 min. or until hot and bubbly, stirring constantly. Gradually stir in milk; cook and stir 2 to 4 min. or until thickened. Remove from heat. Add mustard and 1/2 cup Parmesan; mix well.
• Drain gnocchi. Add to cheese sauce; mix lightly.
• Spoon into 2-qt.casserole sprayed with cooking spray; top with mozzarella and remaining Parmesan.
• Bake 20 to 25 min. or until heated through and golden brown.
• Sprinkle with chives.