Homemade Italian Chicken Recipe

4.5 3 3
Homemade Italian Chicken Recipe
Homemade Italian Chicken Recipe photo by Taste of Home
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Homemade Italian Chicken Recipe

Read Reviews
4.5 3 3
Publisher Photo
My family was rather skeptical the first time I served this, but I knew it was a hit when they quickly asked for seconds! I especially like serving this to company, since I can visit with my guests while it bakes.
Recommended: Homemade Pasta Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour

Ingredients

  • 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
  • 1/4 cup grated Parmesan cheese
  • 1 jar (30 ounces) spaghetti sauce
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup sliced black olives
  • 2/3 cup shredded mozzarella cheese
  • Cooked spaghetti

Directions

Place chicken in a 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 40 minutes. Drain. Sprinkle chicken with Parmesan cheese. Combine spaghetti sauce, mushrooms and olives. (If sauce is thick, add water.) Pour over chicken; bake for another 20 minutes or until chicken is done. Sprinkle with mozzarella cheese; return to oven just until cheese melts. Serve with spaghetti. Yield: 6 servings.
Originally published as Italian Chicken in Country Extra January 1992, p51

Nutritional Facts

1 each: 384 calories, 22g fat (7g saturated fat), 89mg cholesterol, 978mg sodium, 15g carbohydrate (10g sugars, 3g fiber), 31g protein.

  • 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
  • 1/4 cup grated Parmesan cheese
  • 1 jar (30 ounces) spaghetti sauce
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup sliced black olives
  • 2/3 cup shredded mozzarella cheese
  • Cooked spaghetti
  1. Place chicken in a 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 40 minutes. Drain. Sprinkle chicken with Parmesan cheese. Combine spaghetti sauce, mushrooms and olives. (If sauce is thick, add water.) Pour over chicken; bake for another 20 minutes or until chicken is done. Sprinkle with mozzarella cheese; return to oven just until cheese melts. Serve with spaghetti. Yield: 6 servings.
Originally published as Italian Chicken in Country Extra January 1992, p51

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Reviews forHomemade Italian Chicken

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poppadude User ID: 8368591 229981
Reviewed Jul. 22, 2015

"VG!!!!!"

MY REVIEW
Arctic User ID: 76280 12859
Reviewed Sep. 12, 2012

"Very easy recipe and delicious. My modification was to omit the black olives and used halved chicken breasts. I sprinkled them with garlic powder before baking. Use a good quality spaghetti sauce and you won't be disappointed. Served with a green salad and garlic bread."

MY REVIEW
CookinArgentina User ID: 5439788 69745
Reviewed Sep. 21, 2010

"Great recipe, I just added some fresh garlic, chopped onion, and sliced sweet red pepper. Yum"

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