Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chicken parmigiana, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
There are times when you eat food which name you are unaware of at someone else’s house; and then falling in love with it. Then you will hate yourself afterwards because you always forget to ask the house owner about the recipe. This happens to me a lot. Like a lot. I go to lunches or dinners, eat people’s food, and then forget about them. It’s always unfortunate that there are just some dishes which name I am not familiar with, but I can’t forget the taste of.
Grandma used to cook this chicken and pasta recipe that I only ever called “chicken and pasta”. I didn’t bother to ask what it really was because we tend to do that sometimes—the name had stuck. It was only recently that I found out that it’s called chicken parmigiana. Because no one asked, Grandma wasn’t able to pass on the recipe to the next generation. Mom has her own version, but Grandma’s was way better (don’t tell her that though). Thankfully, after some long whining and searching, I found this recipe that tastes exactly like my grandma’s. Well, except that it takes half the time it used to take her.
Photo courtesy Val’s Kitchen. Recipe courtesy of Kraft Recipes.
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Quick Tip: Serve with your favorite bottle of wine.