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Easy Baked Chicken Parmesan Casserole

A close-up view of a freshly baked chicken Parmesan casserole showing shredded chicken filling, marinara sauce, and a golden, cheesy, breadcrumb topping.
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Make a comforting, no-fry Chicken Parmesan Casserole in a 9×13 dish. This recipe layers chicken, marinara, and mozzarella under a crispy breadcrumb topping for a simple weeknight dinner.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs, cooked and shredded (or use 3 cups rotisserie chicken)
  • 1 (16 ounce) package dry pasta, cooked according to package directions (optional)
  • 2 (24 ounce) jars marinara sauce
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cooked chicken, cooked pasta (if using), marinara sauce, Italian seasoning, garlic powder, salt, and pepper. Mix until the chicken and pasta are evenly coated.
  3. Spread half of the chicken mixture into the bottom of the prepared baking dish. Sprinkle with 1 cup of the mozzarella cheese.
  4. Top with the remaining chicken mixture. Sprinkle the remaining 1 cup of mozzarella cheese and the Parmesan cheese over the top layer.
  5. In a small bowl, toss the panko breadcrumbs with the melted butter until evenly coated. Sprinkle the buttered breadcrumbs evenly over the cheese layer.
  6. Bake for 25 minutes, or until the casserole is bubbly around the edges.
  7. Switch your oven setting to broil. Broil for 2 to 4 minutes, watching closely, until the breadcrumb topping is golden brown and crisp.
  8. Remove from the oven and let stand for 5 minutes before serving.

Notes

  • For a quicker prep time, use pre-cooked rotisserie chicken instead of cooking your own chicken.
  • You can assemble this casserole completely, cover it, and refrigerate it up to 24 hours before baking. Add 10 minutes to the initial bake time if baking directly from the refrigerator.
  • This recipe freezes well. Cool completely, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Nutrition

Find it online: https://cookingzenith.com/baked-chicken-parmesan-casserole/