Chicken Parmesan Casserole
Okay, so you know how we both love a solid comfort meal—something cheesy, warm, and ridiculously good?
Yes, that’s exactly why I had to share this Chicken Parmesan Casserole recipe with you today.
It’s one of those easy dinners that feels like a big hug on a plate. You don’t need to be a pro to nail it down, and I’ll walk you through every step of the way.
Think layers of juicy chicken, melty cheese, rich marinara, and crispy breadcrumbs… It’s like your favorite Chicken Parm, but without all the extra work.
So, let’s make it together now.
📝 Ingredients You’ll Need
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3 cups cooked chicken (shredded or cubed – rotisserie works great)
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2 cups marinara sauce (your favorite jar or homemade)
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1 teaspoon garlic powder
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1 teaspoon Italian seasoning
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Salt and black pepper to taste
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1 ½ cups shredded mozzarella cheese
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½ cup grated Parmesan cheese
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1 ½ cups seasoned breadcrumbs (Panko works best for crunch)
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2 tablespoons olive oil
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Fresh chopped basil (optional, for topping)
How to Make Chicken Parmesan Casserole
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Lightly grease a 9×13-inch baking dish.
Step 3: In a large bowl, mix the shredded chicken, marinara sauce, garlic powder, Italian seasoning, salt, and pepper. Stir until well combined.
Step 4: Pour the chicken mixture into the baking dish and spread it out evenly.
Step 5: Sprinkle the mozzarella and Parmesan cheese over the top.
Step 6: In a small bowl, mix the breadcrumbs with olive oil until they’re coated and a little clumpy.
Step 7: Spread the breadcrumb mixture evenly over the cheese layer.
Step 8: Bake for 25-30 minutes or until the top is golden and the cheese is bubbling.
Step 9: Let it rest for 5 minutes, sprinkle with fresh basil if you’d like, and serve hot.
Common Mistakes to Avoid
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Skipping the oil in breadcrumbs – Dry breadcrumbs don’t crisp up nicely.
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Using raw chicken – This recipe needs cooked chicken to start with.
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Overbaking – It’ll dry out. Keep an eye on that golden top.
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Too much sauce – It can make everything soggy. Stick to the measurements.
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Forgetting seasoning – Even with marinara, a pinch of salt and herbs makes a difference.
Recipe Best Tips
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Rotisserie chicken is a time-saver and adds extra flavor.
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Mix cheeses – A blend of mozzarella and Parmesan is classic, but provolone or fontina are great swaps.
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Add crushed red pepper if you like a little heat.
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Breadcrumb texture tip – Panko gives the best crunch, especially when mixed with olive oil.
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Let it rest after baking to help everything set.
Serving Suggestions
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Serve it over spaghetti or penne for a heartier meal.
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Add a side of garlic bread to soak up all that saucy goodness.
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A fresh green salad with balsamic dressing balances the richness.
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Roasted broccoli or green beans pair really well.
Storage and Freezing
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To Store: Cover leftovers tightly and refrigerate for up to 4 days.
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To Reheat: Warm in the oven at 350°F until heated through, or microwave individual portions.
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To Freeze: Let the casserole cool completely. Wrap tightly in foil or a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Q: Can I use raw chicken instead of cooked?
A: No, the chicken should be fully cooked before going into this casserole.
Q: Can I prep this ahead of time?
A: Yes! Assemble it earlier in the day, cover, and refrigerate. Just bake when you’re ready to eat.
Q: Is it gluten-free?
A: Not as written. But you can use gluten-free breadcrumbs and make sure your marinara is gluten-free.
Q: What kind of chicken works best?
A: Rotisserie is easiest, but baked, grilled, or boiled chicken breast works too.
Q: Can I use fresh mozzarella?
A: Absolutely. Just slice it thin so it melts evenly.
Q: Do I have to use Parmesan cheese?
A: It adds a classic flavor, but if you don’t have it, more mozzarella or another sharp cheese will work.
Q: Can I freeze individual portions?
A: Yep! Just cut the casserole into serving sizes, wrap them up, and freeze.
Conclusion
And that’s it! You just made a Chicken Parmesan Casserole that tastes like it came out of a cozy Italian kitchen, without all the frying and layering.
I’d love to hear how yours turned out, so feel free to share your version or any fun twists you added.
You Might Also Want To Try
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Chicken Parmesan Casserole
A simple and comforting Chicken Parmesan Casserole loaded with juicy chicken, marinara, melty cheese, and a crispy breadcrumb topping. Easy to make, perfect for meal prep, and family-approved.
Ingredients
- 3 cups cooked chicken (shredded or cubed)
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 ½ cups seasoned breadcrumbs
- 2 tablespoons olive oil
- Fresh chopped basil (optional)
Instructions
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Lightly grease a 9x13-inch baking dish.
Step 3: In a large bowl, mix the shredded chicken, marinara sauce, garlic powder, Italian seasoning, salt, and pepper. Stir until well combined.
Step 4: Pour the chicken mixture into the baking dish and spread it out evenly.
Step 5: Sprinkle the mozzarella and Parmesan cheese over the top.
Step 6: In a small bowl, mix the breadcrumbs with olive oil until they’re coated and a little clumpy.
Step 7: Spread the breadcrumb mixture evenly over the cheese layer.
Step 8: Bake for 25-30 minutes or until the top is golden and the cheese is bubbling.
Step 9: Let it rest for 5 minutes, sprinkle with fresh basil if you’d like, and serve hot.
Notes
Nutrition Information
Yield 6Amount Per Serving Calories About 390
