Chicken Parmesan Bake #Grub

First let me explain this being my first meal that I have blogged about…I don’t cook often at all…cooking is very intimidating, I am definitely not a natural in the kitchen. But I do LOVE food and I manage to eat it somehow even without cooking all that much. So, here is a recipe I tried to make recently found at Mommy? I’m Hungry! I started out with this recipe and headed off to shop.

Cheesy Chicken Ranch Lasagna

I couldn’t find the ranch packets so I ended up grabbing a chicken Parmesan packet instead. I decided a rotisserie chicken was a good tip I had picked up. It was really tasty, the 10 month old loved it but she loves everything, the 5 year old was not a fan because of the seasoning, she could see the “pepper”. lol

Chicken Parmesan Bake

Adapted from Mommy? I’m Hungry!

2 (12 oz) cans evaporated milk
1 (.87 oz) pkg. McCormick Italian Herb Baked Chicken Parmesean Seasoning
1 Rotisserie Shredded Chicken
1/2 box Barilla Rigatoni Noodles
1 1/2 to 2 C cheddar cheese, grated (Tillamook is my FAV) Black wrapper would be great with this. Extra Sharp. YUM!

Combine evaporated milk and McCormick pasta packet in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly. Layer some noodles, chicken, sauce and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Shred up the cheese. Check.

Shred up the chicken. Check.

I love Barilla noodles!! They always come out perfect.

The sauce. I think next time I will use only one can of condensed milk to save some calories and also add in some veggies to keep it moist. Broccoli or Cauliflower maybe.

Ready to go in!

Peeked to make sure I wasn’t going to burn it, looking good so far…

The finished product 🙂

We’ll definitely be cooking this one again, I give it a thumbs up for sure.