Looking for a comforting dinner that feels like a hug on a plate? Baked Chicken Parmesan Casserole is exactly that a crowd-pleasing, cheesy delight that I’ve already made three times this week. This easy recipe layers tender chicken, savory marinara, and gooey cheese into a casserole that’s perfect for a busy weeknight or casual family gathering.
With the classic flavors of chicken parmesan baked into one dish, this baked chicken parmesan casserole is a delicious way to enjoy all the best parts without standing over the stove. Whether you’re meal prepping or just craving something hearty and satisfying, this dish fits the bill perfectly.
Why I Can’t Stop Making These Cookies
- Quick win: Ready in under an hour from start to finish with minimal hands-on time.
- Flavor twist: Combining the crispy, cheesy topping with tender chicken makes every bite irresistible.
- Pantry-friendly: Uses simple ingredients you likely already have on hand like marinara sauce and shredded cheese.
- Kid-friendly: Mild flavors and familiar ingredients make it a hit with even picky eaters.
- Seasonal appeal: Great all year round but especially comforting on chilly evenings.
What Type of Chicken Should I Use?
For the best results, boneless, skinless chicken breasts work beautifully in this baked chicken parmesan casserole. Choose fresh chicken if you can, especially if you plan to cook it the same day. If using frozen, thaw completely and pat dry to avoid excess moisture that can make the casserole soggy. Avoid pre-cooked or heavily seasoned chicken so your sauce and cheese flavors shine through. You can also use chicken thighs for juicier meat, but adjust cooking times slightly.
Options for Ingredient Alternatives
- Butter or olive oil: Olive oil adds a fruity note; butter gives richness.
- Cheese: Mozzarella is classic, but try provolone or fontina for a twist.
- Marinara sauce: Store-bought is fine; homemade adds a fresh, tangy flavor.
- Milk alternatives: Use whole milk, almond milk, or even cream for richer texture.
- Fresh vs dried herbs: Fresh basil and oregano shine, dried work if that’s what you have.
- Note: If using coconut oil in place of butter or oil, chill the casserole longer before baking to prevent separation.
The Biggest Challenges While Baking
- Avoid soggy casserole: Pat chicken dry and don’t overload with sauce; excess moisture dilutes texture.
- Cheese burns: Cover casserole loosely with foil for the first part of baking, then uncover to brown.
- Overbaking: Keep an eye near the end overcooked chicken can get dry and tough.
- Layer evenly: Distribute chicken, sauce, and cheese in uniform layers to ensure consistent cooking.
- Let rest: Allow casserole to cool 10 minutes before serving to set flavors and make slicing easier.
Storage & Freezing Instructions
Store leftovers covered in the refrigerator for up to 4 days. To freeze, assemble the casserole in a freezer-safe dish but don’t bake wrap tightly with foil and plastic wrap. Freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed, adding 10–15 minutes to the cook time if needed. This recipe also works well as a make-ahead meal for busy nights!
Estimated Nutrition
For the entire casserole (serves 6):
- Calories: Approximately 1500 kcal
- Protein: 120 grams
- Fat: 70 grams
- Carbohydrates: 80 grams
Per serving:
- Calories: 250–270 kcal
- Protein: 20 grams
- Fat: 12 grams
- Carbohydrates: 13 grams
Ingredients
- 2 lbs boneless, skinless chicken breasts (900 g)
- 3 cups marinara sauce (720 ml)
- 3 cups shredded mozzarella cheese (340 g)
- 1 cup grated Parmesan cheese (100 g)
- 1/2 cup Italian-seasoned bread crumbs (60 g)
- 2 Tbsp olive oil (30 ml)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh basil leaves (optional for garnish)
Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) casserole dish with olive oil.
- Season chicken breasts with salt, pepper, garlic, oregano, and basil. Heat olive oil in a skillet over medium heat, cook chicken about 4–5 minutes per side until golden but not fully cooked through. Remove and slice into thick pieces.
- Spread 1 cup marinara sauce evenly on the bottom of the casserole dish. Layer half the chicken on top of the sauce.
- Sprinkle half the mozzarella and Parmesan cheeses over the chicken, then top with another cup of marinara sauce. Repeat with remaining chicken, sauce, and cheeses.
- Evenly sprinkle bread crumbs over the top layer of cheese for a crunchy topping.
- Cover casserole with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden.
- Let rest 10 minutes before serving. Garnish with fresh basil leaves if desired.
Tips, Variations & Serving Ideas
- Add sliced mushrooms or spinach between layers for extra veggies.
- Swap mozzarella for a mix of mozzarella and provolone for melty complexity.
- Serve over spaghetti, zucchini noodles, or with garlic bread on the side.
- Use gluten-free bread crumbs to adapt for gluten sensitivity.
- Underbake slightly for gooey, melty cheese centers.
- Store leftovers in airtight containers to preserve freshness.
- Reheat covered in the oven or microwave with a damp paper towel to avoid drying out.
FAQs
Q: Can I use pre-cooked chicken?
A: Yes, but reduce baking time since chicken only needs to heat through.
Q: What if I don’t have bread crumbs?
A: Crushed crackers or panko work well as a crunchy topping substitute.
Q: Can this casserole be made dairy-free?
A: Use dairy-free cheese and a suitable butter or oil alternative for a dairy-free version.
Q: How long does it keep in the fridge?
A: Up to 4 days stored in an airtight container.
Save This for Later (Pinterest)
If you love quick, cheesy meals that everyone will ask for again and again, save this baked chicken parmesan casserole recipe on Pinterest. It’s one to keep handy on busy nights or whenever you want a simple, comforting dinner!
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