Chicken Parmesan Casserole
This easy chicken parmesan casserole skips the frying and adds a crispy topping for a cheesy, family-friendly dinner that’s big on flavor and short on fuss.
🔗 Chicken Parmesan Casserole Links
👩🍳 Easy, Homemade Chicken Parmesan Casserole
The tricky thing about cooking from scratch is all the extra steps (like breading and frying chicken) especially when you’re just trying to get a chicken parmesan casserole on the table. Sure, you could grab a bag of frozen pre-breaded chicken, but that usually comes with mystery ingredients and seed oils you didn’t sign up for. My version skips the deep frying and instead loads the crunchy, golden breading right on top of the casserole. All the crispy, cheesy comfort with none of the hassle.
This baked chicken parmesan casserole is one of those easy, satisfying weeknight dinners that feels like a win all around. It’s homemade, but super doable, even on a busy Tuesday. My kids couldn’t stop talking about how good it was, and honestly, I agree. It hits that sweet spot between cozy comfort food and simple dinner win. Add it to your regular meal rotation and you won’t regret it.
🛒 Chicken Parmesan Casserole Ingredients
🥣 Visual Process for Making Chicken Parmesan Casserole
Start by heating some olive oil in a skillet over medium-high heat. Olive oil helps prevent sticking and adds a nice flavor, especially when you’re searing meat. Medium-high heat is hot enough to brown the chicken, which builds flavor fast thanks to the Maillard reaction (aka that magical browning that makes food taste amazing).
Use thin-sliced chicken breast cutlets. These are just chicken breasts sliced horizontally so they cook faster and more evenly. Season both sides of the chicken generously with garlic powder, dried basil, dried oregano, salt, and pepper. These dried herbs mimic classic Italian seasoning and infuse the meat with flavor as it sears.
Place the chicken in the hot skillet and let it cook undisturbed for 3–4 minutes per side until golden brown and fully cooked through. You’re looking for an internal temp of 165°F, which is the safe zone for poultry.
Once cooked, remove the chicken and let it rest for a minute or two so the juices redistribute. Then slice it into small, bite-sized slices so it mixes well into your casserole.
Don’t wash that skillet just yet. it’s full of savory chicken flavor! Lower the heat to medium and add a little unsalted butter. Once it’s melted, toss in panko breadcrumbs. Panko are Japanese-style breadcrumbs that are extra airy and crunchy, perfect for a crispy topping.
Season the breadcrumbs with a bit more garlic powder, Italian seasoning (a mix of herbs like oregano, basil, thyme, and rosemary), and a pinch of salt. Stir frequently so they toast evenly and don’t burn. You’ll know they’re done when they turn golden and smell nutty, about 3–5 minutes.
Toasted breadcrumbs bring a crunchy, buttery finish to the top of the casserole and is totally worth the extra step!
Boil your pasta until it’s just shy of al dente. That means it’s still slightly firm in the center because it’ll finish cooking in the oven and soak up all those delicious flavors without turning mushy. Usually, you can aim for 1 minute less than package directions. Drain it well.
In a baking dish, combine the cooked pasta, sliced chicken, marinara sauce, and a scoop of ricotta cheese for a creamy boost. Stir it all together and spread it out evenly.
Sprinkle shredded mozzarella cheese over the top. Go for part-skim if you want to lighten it up a little, but whole milk mozzarella melts beautifully if you’re feeling indulgent.
Now add your crispy toasted breadcrumbs for that irresistible golden crust. Finish with a layer of freshly grated Parmesan cheese. Don’t skip this! Parmesan adds a salty, nutty depth that really elevates the dish.
Slide the dish into a 375°F oven uncovered. You want it uncovered so the top gets golden and the breadcrumbs stay crisp. Bake for 20–25 minutes until the cheese is melted and the chicken parmesan casserole is bubbling at the edges.
Just before serving, scatter some fresh chopped basil over the top. It adds brightness and a pop of color that makes the whole thing feel fresh and finished.
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Chicken Parmesan Casserole
Equipment
Ingredients
For the chicken:
- 2 teaspoons olive oil
- 1½ pounds chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt & pepper to taste
For the Bread Crumb Topping:
- 1 tablespoon unsalted butter
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
For the casserole:
- 8 ounces pasta (your choice)
- 2 cups marinara sauce
- 1 cup part-skim mozzarella cheese
- ¼ cup ricotta cheese (optional, but adds creaminess)
- 2 tablespoons fresh basil (chopped)
- ¼ cup freshly grated Parmesan (for topping)
Instructions
Prepare the Chicken:
- Add 2 teaspoons olive oil to a skillet over medium-high heat.
- Season 1½ pounds chicken breasts with 1 teaspoon garlic powder, 1 teaspoon dried basil, 1 teaspoon dried oregano, salt & pepper to taste.
- Sear them for about 3–4 minutes per side until golden and cooked through (aim for 165°F internally).
- Let the chicken rest for a few minutes and then slice into thin, bite-sized pieces.
Toast and Season Breadcrumbs (optional):
- In the same skillet (don’t waste that flavor!), melt 1 tablespoon unsalted butter over medium heat. Toss in 1 cup panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning and ½ teaspoon salt. Stir often for 3–5 minutes until golden and crisp.
Assemble Casserole:
- Boil 8 ounces pasta just shy of al dente (about a minute less than the box says), then drain.
- In a greased 9×11 baking dish, mix the cooked pasta with the sliced chicken, 2 cups marinara sauce and ¼ cup ricotta cheese (if using). Spread it out evenly.
- Sprinkle 1 cup part-skim mozzarella cheese over the top, then add your crispy breadcrumb layer. Finish with a shower of ¼ cup freshly grated Parmesan.
- Pop it in a 375°F oven uncovered for 20–25 minutes until the cheese is melted and everything’s bubbling hot. Right before serving, scatter on some fresh basil.
Nutrition
Chicken Parmesan Casserole Serving Suggestions
This Chicken Parmesan Casserole is rich, cheesy, and super comforting, so pair it with sides that balance out all that goodness. A crisp Caesar salad or a simple arugula salad with lemon vinaigrette cuts through the richness and keeps things fresh. Garlic bread or warm, crusty Italian rolls are perfect for soaking up every last bit of sauce.
More Casseroles
If you’re craving more cozy comfort food, here are some of my favorite casserole recipes to try next. Sweet Potato Tater Tot Casserole is a healthy-ish spin on the classic, made with sweet potato hashbrown tots, homemade cream of mushroom soup, sweet peppers, and corn. It’s warm, creamy, and surprisingly guilt-free.
For a Tex-Mex twist, you’ve gotta try Burrito Casserole which is layers of seasoned ground beef, refried beans, and gooey cheese all wrapped up in soft tortillas. It’s like your favorite burrito turned into the ultimate baked dish. Need something for breakfast or brunch? My Veggie-Loaded Breakfast Casserole is an easy, nutritious crowd-pleaser packed with colorful vegetables and perfect for prepping ahead.
If you’re in the mood for something hearty and cheesy, go for the Turkey Meatball Sub Casserole. It’s got juicy turkey meatballs, toasted bread cubes, marinara, and lots of melty cheese. And last but not least, the Classic Meatball Casserole is a staple in our house. Rich tomato sauce, plenty of cheese, and tender meatballs baked until bubbly.