With this summer’s scorching heat, cooking can be a challenge in getting meals and desserts made quickly. This Parmesan Chicken Casserole and Lemon Cheese Bars may be your answer.
Parmesan Chicken Casserole
1 1/2 to 2 pounds uncooked boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/4 cup fresh basil, finely chopped
2 cups your favorite pasta sauce
2 cups shredded mozzarella cheese
2 ounces grated Parmesan cheese
3.5 ounces garlic croutons, roughly crushed, leaving some larger pieces
Preheat oven to 350 degrees.
Lightly spray a 9x13 baking dish with cooking spray. Place the chicken in the bottom of the dish in a single layer.
Sprinkle the minced garlic, red pepper flakes and basil evenly over the chicken.
Spread the sauce evenly across the top.
On top of the sauce, sprinkle 3/4-cup of the mozzarella and one ounce of the parmesan evenly across the dish.
Sprinkle the crushed croutons across the top and follow with the rest of the cheese.
Bake for 35-40 minutes. Let stand 5 minutes before serving. Makes 6-8 servings.
Lemon Cheese Bars
1 package lemon pudding or yellow cake mix
1 (8-ounce) package cream cheese, softened
1/3 cup sugar
2 teaspoons lemon juice
2 eggs, divided
1/3 cup oil
Mix dry cake mix with 1 egg and 1/3 cup oil. Reserve 1 cup.
Pat remaining cake mixture into a 9x13-inch pan.
Bake 15 minutes at 350 degrees.
Beat cream cheese, sugar, lemon juice and 1 egg until smooth.
Spread over baked layer and sprinkle with reserved mixture and bake 15 minutes more.
Cool and cut into bars.
