Chicken Parmesan Casserole
Chicken Parmesan Casserole is a family-favorite freezer meal that is super easy to make. This real food, healthy dinner recipe is a staple in our home.
(Looking for healthy freezer meal recipes? We have 70+ of our favorites HERE!)
Whenever I make my Roasted Whole Chicken and Vegetables (one my very favorite recipes) or Slow Cooker Whole Chicken, I sometimes have chicken leftover. So, I throw it in the freezer. When I’ve got a few cups of cooked chicken in the freezer, I’m ready to make this delicious chicken freezer meal: Chicken Parmesan Casserole.
My family loves this simple chicken freezer meal recipe because it’s an old family favorite in a comfort-food form.
I bet you have most of these ingredients on hand:
- Tomato sauce
- Shredded mozzarella
- Panko or whole wheat bread crumbs
- A few fresh herbs.
That’s it. You can eat it by itself or serve it over pasta. It might be nice over a bed of rice, too.
Here’s How Easy Chicken Parmesan Casserole Comes Together!
How to Freeze Chicken Parmesan Casserole
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The easy-to-print Chicken Parmesan Casserole recipe is below, but I wanted to mention that, as with so many of our freezer-friendly recipes, this Chicken Parmesan Casserole freezes wonderfully. Simply assemble the casserole (with cooked chicken) and freeze it in an airtight container before baking.
When you want to make it, thaw it safely and bake it according to the recipe instructions.
While it may be easier to buy the disposable foil containers, it really makes sense to stock up on some quality, safe dishes that you can bake AND store in.
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This family favorite is super easy to make, made with real food ingredients, and also freezer friendly.
Ingredients
- 4 cups (about 1.5 pounds) fully-cooked chicken, shredded or cubed (see Cooking Notes for how to cook the chicken)
- 1 jar (about 28 ounces) of marinara sauce (or make your own)
- 1/2 cup shredded or grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 cup Panko or whole wheat bread crumbs (Here is how to make your own) (Gluten-Free Option: Use gluten-free breadcrumbs or almond meal instead.)
- 1–2 tablespoons olive oil
- 2–4 tablespoons of chopped fresh parsley (or 1 tablespoon dried parsley)
- salt and pepper, to taste
Instructions
Make It Now:
- Preheat oven to 350°F. Grease an 8×8 inch casserole dish with cooking spray.
- Layer the fully-cooked chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with both cheeses until all the chicken is covered.
- In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a pinch of salt and pepper together.
- Sprinkle the seasoned breadcrumbs over the top. (Freezing instructions begin here.)
- Bake for about 20-25 minutes or until golden on top and bubbling on the sides.
Freeze For Later: Follow Steps 1-4. Cover the casserole tightly with a few layers of plastic wrap and/or foil, squeezing out as much air as possible. Label and freeze for up to 3 months.
Prepare From Frozen: Thaw in the fridge over night and follow Step 5. Note: If it’s still slightly frozen in the middle, you’ll just have to cook it longer than the recipe calls for or defrost it a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.
COOKING NOTES:
How to Cook the Chicken: For this recipe you can use rotisserie chicken from the store, which is a great short-cut! Or cook some boneless, skinless chicken breasts using one of these methods until it’s done (165°F internally or no longer pink inside):
- Bake in Oven: Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-30 minutes, depending on the size of the chicken breasts.
- Slow Cooker: Place chicken in slow cooker. Cover and cook on LOW for 3 to 3 1/2 hours. Really! That’s all it takes to get it done, otherwise you’ll overcook and dry it out.
- Instant Pot: Place chicken and 1 cup chicken broth in a 6 quart Instant Pot. (Note: If using an 8 quart, add an additional 1/2 cup of broth.) Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)
- Grill: Pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking. Preheat grill to medium-high heat and clean the grates well. Grill for about 4-5 minutes per side, maybe longer depending on the thickness.
Where to Get Chicken You Can Trust: We get our meat from ButcherBox*. Their chicken is organic, curated from small, trusted farms, and absolutely delicious. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. *Disclaimer: We are an affiliate of ButcherBox.
This turned out awful. I never have to throw out food but I had to do it with this after freezing, thawing and baking. The chicken was awful and nothing was really melted or hot using the times on the directions. It was a bummer because we were looking forward to it on our vacation. I might try it again if I have enough rotisserie chicken or if you could give a link to how to cook the chicken. I gave 2 stars because I usually do like your freezer meals.
★★
Hi Julie! I’m so sorry to hear this! I’m trying to think what could have gone wrong. Did you use raw chicken or pre-cooked chicken? Rotisserie chicken is a great short-cut for the cooked chicken. Good idea to include some ideas for how to cook the chicken. I’ll do that in the notes. Another thought: Sometimes if you use chicken that has been pumped full of a water/salt solution, it can release a lot of liquid in the casserole after freezing, thawing, and baking. Lastly, the casserole really needs to be fully thawed before baking. If it’s still cold, it might take longer than from fresh. I’d love any more feedback so I can tweak the recipe instructions. Thanks! – Rachel
Made this recipe in a whim. My 12 year old son had a friend over and he stayed for dinner. I had a call to be on, but I was able to whip this up. My husband liked it too. I used GF Pablo and GF noodles. It was a hit…will be worked into the rotation. Ty for an easy doable recipe that uses staples on hand and tastes good!
★★★★
Thanks for the review and good to know that those GF subs worked for you.
Absolutely delicious – our granddaughter made this and brought it to us for dinner after my husband got out of the hospital and it was a real treat with a side dish of noodles with the marinara sauce and another side dish of whole green beans.
★★★★★
I love hearing when our food is gifted to others. I’m so glad it was a help to you and your husband. Thanks for taking the time to share and leave a review, Launa.
I have made this countless times for my husband since we married 5 years ago. It’s one of his favorites! I always make it as instructed and place it over too the pasta or more frequently I place it over quinoa for a healthier and GF option.
I wondered if I could cook pasta and place it underneath before baking the casserole in the oven. Do you have tips for doing this? Maybe a different shape of pasta for easier serving? Should I only cook it to al dente? Any tips would be much appreciate. Thank you! 🙂
★★★★★
This recipe was SO easy and perfect for a busy Monday night when I didn’t feel like trying very hard. So delicious and with all the easy ingredients I didn’t even have to run to the store. Also want to thank Polly and Rachel for always pre-calculating the macros– that saves me so much time as both my husband and I do macro counting. I saw a lot of comments regarding the chicken being watery and I didn’t have that problem…I made my chicken in the instant pot beforehand and then shredded and it turned out perfect! Thanks again.
★★★★★
Thanks for taking the time to rate/review, Casey! Glad it was a simple, delicious meal for you. 🙂
Chicken Parm is a favorite at our house, but sometimes takes too long. I really like how quickly this comes together!
★★★★★
Recipe was very tasty, but chicken or sauce gave off a lot of water. It’s probably dependent upon your ingredients. I really enjoyed the flavor and crispy topping but not the watery sauce in the bottom. I used my go-to marinara sauce that I always use for lasagna, so it was probably my chicken. It’s difficult to find chicken not enhanced with chicken broth. Even so, I wanted to share my experience so others consider this before making recipe.
★★★
Thanks for your feedback, Sara. Did you use raw or fully cooked chicken? This is why we suggest using fully cooked chicken in the recipe. If you cook it from raw, it will get liquidy in the bottom.
Soupy. I not only couldn’t find the exact size of marinara sauce at the store but I followed the instructions carefully, even though they were vague. How infuriating. I can’t afford to waste food, time, money, or energy.
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Hey Erin. I’m sorry you didn’t have success. Sometimes store-bought chicken (often the frozen chicken breasts) has water added to it and it can cause a release of more liquid. I would suggest looking for non-enhanced chicken breasts. We will try to update the instructions to be clearer. Sorry again.
I just found your website and I’m excited to start trying your recipes. I especially like that you show how to freeze and cook from freezer as I have NEVER had any luck doing this due to food somehow having So many ice crystals on them coming out of the freezer. I may have missed it but can you tell me what containers you use for baking and freezing? Thanks in advance!
So glad you found us! This post has lots of great info on what containers we use and recommend: https://thrivinghomeblog.com/the-5-best-ways-to-package-and-store-freezer-meals/
Also, you should hop over and join our Facebook group! You can always ask questions about how to prep a meal for the freezer or troubleshoot over there: https://www.facebook.com/groups/freezerfoodies/
The recipe was delicious but it definitely needs at least 2 hours for the chicken to cook I served it after over an hour @ 400 and the chicken was not all cooked yet very disappointing.
The recipe calls for cooked chicken, which I know can be easy to miss. If it’s uncooked, it will likely need a little longer in the oven (but 2 hours will be too long). Chicken just needs to reach 165°F internally. Hope that helps!
Can homemade unbaked freezer meals go straight from the freezer to the oven without thawing first, just baked longer? (Like frozen lasagna from the store?)
It just depends on the freezer meal. Some work well and some don’t. We usually try to included instructions for that if it works well. For this recipe, I think you could do that. It will bake longer for sure. You just want to make sure it’s heated through and bubbly around the edges.
Don”t have a rotisserie’s chicken was going to cook boneless chicken breasts or thighs, any recommendations?
Can I use Alfredo sauce instead?
★★★★★
That sounds yummy. I haven’t tried it, but my guess is that it would work.
I am confused on how much herbs to put in. Can you tell me exact measurements?
I updated the recipe, so hopefully that helps, Kay!
What about veggies?
I’ve added in chopped spinach and par-cooked chopped broccoli before. Very yummy!
I made this recipe, and it tastes great. I made a shortcut by using already cooked oven roasted diced chicken breast found in the freezer section. And decided to make it a full meal by adding the rice in the bottom, was going make it pasta, but was already making rice for another casserole.
★★★★★
Forgot to mention, I also added shredded zucchini to it.
Thank you for the article!
I really love bacon. Can I add it, it will not spoil the chicken Parmesan?
★★★★★
I added par cook spaghetti noodles mixed with a half a jar of sauce on the bottom layer, another jar and a half of sauce on top of the chicken with some extra seasonings to taste. I topped the casserole with Panko breadcrumbs mixed with a little butter, Italian seasoning, and grated Parmesan. I added the breadcrumb mixture of the last 5 to 10 minutes of cooking. Everyone love this meal!
★★★★★
I absolutely love this recipe! What I cannot remember is do you have to cover this with aluminum foil when it bakes? We are cooking from fresh, not frozen. It is been so long since I have made it I cannot remember. I substitute crushed pork rinds for the breadcrumbs to bring the carb count down even further since we are on a low-carb diet at our home.
★★★★★
I wouldn’t cover in foil if cooking from fresh so it gets crispy on top. Crushed pork rinds are probably the bomb on this! 🙂
I make this once a week for nights I just have no time to cook. I add broccoli or mushrooms after the sauce too. I also make rice or pasta with it! Perfect family meal, thank you! It’s a huge hit in my house
Love it!
Hi! I’d love to add noodles to this dish- would you recommend adding par-boiled, fully cooked or uncooked pasta to the layers, and at what point in the layering process would you do so? Thank you!
Hi Hannah, I would suggest adding cooked pasta (only cook to al dente) at the bottom and combining it with the sauce and chicken to make sure it is coated. Then, top with the cheese and breadcrumbs. Hope that helps!
Could you defrost and reheat this in the slow cooker??
I’m not sure. I haven’t tested it, but our experience with chicken and the slow cooker is that it can get easily dried out.
Should the chicken be defrosted if using frozen fully cooked chicken?
I haven’t tested baking this casserole completely from frozen. We find that our best results with almost any freezer meal is when it’s thawed first.
Love to make this on Sundays for the week. I like to Usenet unseasoned bread crumbs and season the dish myself.
Such a great idea to make it ahead for the week, Andrea.
Can I use Alfredo sauce instead?
I haven’t tested that before, Tiffany, but I’m sure it wouldn’t be bad!
Classic chicken parmesan is better than this casserole, imo. It’s definitely a recipe that requires noodles. Untimely everyone was satisfied with dinner, I think I may sneak some veggies in next time I make it.
★★★★
Hello!
What changes would I have to make to prepare this in a slow cooker? 🙂
Hi Cecily. I haven’t tested this in the slow cooker, so I can’t say for sure how this will turn out. But, you would cook the chicken and marinara sauce for 2 1/2 – 3 1/2 hours on LOW and then shred the chicken. Top it with the cheese and breadcrumbs and slow cook until warmed through and cheese is melted…probably at least 30 minutes. The downside is that the topping won’t get crispy in the slow cooker like it will in the oven.
Can you bake this from frozen without thawing it? Double the time?
Yes, but cover with foil until the last 15 minutes or so. I would at least double the cooking time, but it may take longer. Bake until the edges are bubbly and the center is warmed through.
How many does this serve?
I would say about 4-6 servings.
When making the freezer meal do you cook the chicken ahead of time? Then prepare and and freeze it or can u just cut the raw chicken and freeze it
I would suggest using pre-cooked chicken, then assembling the casserole with it, and then freezing. A short cut is to buy a rotisserie chicken from the store and use that as your chicken. Hope that helps!
How long will this freeze for?
If you wrap it tightly and freeze in the back of the freezer, it should be fine for at least 3 months.
I pinned this recipe about a year ago and my family **loves** it! This meal regularly appears on my Monthly Meal planning page from Sisterswithasystem.com because it is easy, economical, nutritious and freezer-friendly. Thanks so much for sharing!
★★★★★
Second time making this dish, super easy to make, and practical, love it thank you!
Great to hear, Elsie. Thanks for the feedback!
I prefer freezing single portions so I made them in pie plates. Would I heat these the same as a casserole? What temp. and time would you recommend?
I would say same temp, but it may take less time. Just look for them to be bubbly around the edges and you’ll know it’s ready to go.
Really good
★★★★
I made this today, but was looking for recipes with rotisserie chicken.
Instead of baking I combined the chicken and marinara sauce in a pan, added herbs de provence, seasoned black pepper, a little salt, sauteed mushrooms and a little cooked spinach. Once all the ingredients (plus the cheese) were mixed together I let it simmer, then put the Panko on top. I am typically low-carb so don’t usually eat a lot of pasta. Just put in a bowl and ate it – yummmm!!
Yummy! Great idea. This is definitely a great dish to use rotisserie chicken in. I do the same.
I am currently in the process of making this and it is easy and seems like it should be good
Hello Rachel,
I am trying this for my family tonight. You mention that Costco rotisserie chicken is gluten free, which is not a concern for my family, but we will be having a guest this weekend and I need to make a gluten free dish. I contacted Costco to confirm that the Hand Pulled Rotisserie Chicken Breast is gluten free and the customer service rep would not definitively say that there is no cross contamination during processing. Did you confirm with Costco that it is gluten free? Thank you.
Hi Bethany. I’m sorry but I don’t remember saying that anywhere and am not familiar with Costco at all. Are you talking to another Rachel on this comment thread?
THANK YOU! My husband loves this recipe and so many more that I have found here. I do a weekend of batch cooking/ freezing and we are set for a few weeks. Our food bill is down significantly because we don’t have any reason to eat out!
★★★★★
This is one of the best comments ever. We love hearing that our site and recipes are helping others like this. Great job, Rebecca!
Could I freeze the casserole after baking for a later meal?
★★★★★
I freeze leftovers all the time and rewarm them, but it won’t taste as good as if you had prepped it ahead, frozen it fresh, thawed, and then baked. But, I honestly don’t mind leftovers that have been rewarmed, so it’s up to you!
Question- if I double the recipe and use a 13 X 9 pan- does the cook time remain the same or does that increase as well? Thanks!
It’s close to the same. Just look for the sides to be bubbly and the top to be golden brown. Since everything is already fully cooked, you’re just wanting to warm it through.
i love your recipes as i am a very busy gramma. have no time to cook a meal from scratch. so this is so simple and i can do it on weekend and have meals for the whole week or month depending on how much i make. thank you
You’re welcome, Sue. We love hearing this!
This casserole is easy to make and very tasty. It’s great with dried herbs but even better with fresh basil. I like to serve it with a simple green salad with balsamic dressing.
Yes, fresh herbs can make a huge flavor pop in this casserole topping. Thanks for the review, Colleen.
This one is a keeper. Minutes to prepare and everybody loves it.
★★★★★
Really good! Added chopped pepperoni and served as appetizer with baguettes
Oh what a fabulous idea to jazz this up and serve as an appetizer!
Can you tell me how many adult servings you would get from the recipe as printed above. I’m feeding a group of 50 and I was thinking of adapting this.
About 8 servings
I couldn’t find any nutritional info at all. Do you know calories… carbs….ect? Thanks
I’m sorry but we don’t provide that information on our recipes.
What size dish should actually be used? In the pictures it’s a 9×13, but the recipe says 8×8. Thanks!
8×8 is correct. Sorry for the confusion. The pictures show this recipe doubled.
How many servings is this recipe? I’m trying to feed a group of 22!
I would say one 8×8 casserole dish feeds 4-6 people pretty generously. If serving over pasta, easily 6. Hope that helps!
How many pans did you wind up making? I’m curious because I’m trying to feed a group of 20.
This recipe makes one 8×8 inch casserole dish that serves 4-6 people. I hope that helps!
How many servings is the 8×8 and 9×13?
Does anyone know the calories per serving?
This was an amazing dinner for my low carb family. We didn’t even MISS the pasta!
★★★★★
This is very good and my family liked it asking me to make it again soon. But I’m so glad I caught the directions for an 8 x 8 dish because it would have spread out too much using one like the picture shows. It was perfect putting it over pasta. Thanks
Thank you for your recipe! I make this quite a bit now! ? It’s yummy!
I do use frozen, grilled and ready chicken, pre cut. I also use the suggestion of the croutons instead of breadcrumbs.
Does the chicken have to be cooked?
If you double the recipe and cook in a 9×13 glass casserole dish, would the amount of time to bake in the oven need to be updated?
No, probably not. But just look for the corners to be bubbly and that it is hot all the way through.
My family and some friends that I’ve shared this recipe with LOVE this casserole!!! This casserole is going into our regular dinner rotation! Thank you so much!
★★★★★
Just curious, since the Chicken is already fully cooked before putting it in the oven does the chicken get dried out after going in the oven? Thanks!
Nope, it does quite well!
Thank you so much for this recipe! I think I will opt for the uncooked chicken (cubed) as well as I do not normally care for the taste of reheated chicken. Thanks again!
You’re welcome!
Can I just use with frozen chicken if I plan on making this a freezer meal? Or do I have to cook it first? (I’m a vegetarian so cooking with meat is a mystery to me!)
Well, we recommended using pre-cooked chicken but you can use raw chicken if you cook it long enough until it’s done inside. If you use raw chicken though, it needs to be in bite-sized chunks so it cooks quickly and all the way through. And, I’m not sure how you can cut up frozen chicken easily. So, I would say that probably won’t work. Sorry!
I have made this several times but i usually don’t freeze it. Always a hit. Thanks.
★★★★★
You’re welcome, Trish. Love that it’s a hit!
Could you add Fresh Spinach?
Yes absolutely!
What is the purpose of the Olive oil? Would it work without it?
The oil helps the breadcrumbs toast up and yet stay moist. It will be pretty dry on top without it.
Love your freezer meals! Makes eating at home super easy!
Could I just prepare and leave in the fridge for a couple of days? Going out of town for work and want my something ready for everyone to eat with no prep.
Yes, it should be fine for about 2-3 days. Leave the breadcrumbs off so they don’t get soggy, though. Good luck!
Looks so good but I am confused by the pan size. In the directions it says 8×8 but that last photo of the dish complete it clearly looks like 9×13 pan Can you please clarify? Thanks!!
★★★★
Sorry for the confusion! It says this in the post, but the pictures show this casserole doubled and baked in a 9×13. The recipe is for an 8×8. Sorry again.
Yes- I could see how that would be confusing. We need to update the picture! Use a 8×8 dish.
Just wanted to say, this came out great! I DID add cooked spaghetti to the dish and it worked great! I used a 12 oz box of spaghetti. I broke the spaghetti in half, cooked it for two minutes less than the time recommended on the box, and then mixed it with the chicken and pasta sauce – also, I used a 32 oz jar of pasta sauce (instead of a 28 oz jar) to give the spaghetti some more liquid. It made enough to fill two 8×8 pans with the spaghetti mixed in. Once reheated the spaghetti was perfect doneness.
Also, I used gluten free spaghetti and it worked fine 🙂
That’s such a great tip, Tiffany. We have readers ask often if you can add pasta. I’m glad you’ve tested it for us!
Hello, what is your opinion on the aluminum foil pans for baking things like this as far as safety goes. I do have a glass pan (I’m trying to get rid of a lot of plastic in my life, especially things for eating and drinking) , but I am thinking of getting some foil pans for freezer meals.
I personally try to avoid foil if I can, just because some research has shown a link between aluminum and Alzheimer’s. Not sure how strong the connection is, but glass is always a safe option.
How many pounds of chicken breast would you say is nexessary for this recipe?
About 1.5 pounds. I added that to the recipe in case someone else had the same question. Thanks!
How many calories is in one serving?
Since I’m low-carbing it, I will swap crushed pork rinds for the breadcrumbs, or leave them out entirely! The pork rinds will add a hint of bacon flavor.
Wondering if you think this would work with eggplant?
Thanks!
I have yet to try eggplant in this way yet, but from the recipes I’ve read, I bet it would if you let it drain over a colander first. Good idea! Please let us know if you try it and it works.
This is delicious! My husband doesn’t really like white meat chicken, but if I put it with sauce or gravy, he’ll eat it. I cut chicken breasts into small pieces and made this in a 13″x 9″ dish so that the chicken would be more covered with sauce. My family really liked it and my husband said over and over how good it was. I’m so surprised that he acted that way about a chicken dish! Thanks for sharing!
Sweet! We love a good success story.
After reading all the fantastic comments about this recipe, I had high hopes. I made it exactly as recipe stated. My husband said there is way too much chicken in it and I couldn’t eat much of it. I’m not sure where all the awesome comments came from, but we didn’t like this at all.
★
How many people would you say the 8×8 serves?
Probably 4-6.
I’m always looking for new recipes to freeze. We had this last night and it was delicious! The breadcrumbs took it over the top! It was super easy to make and I could easily hide some veggies in there. Thank you for the recipe!
★★★★★
I love hidden veggies…the best!
If I put this together tonight could I just keep it in the fridge until tomorrow? Or should I freeze it over night and put it in the fridge early in the morning?
It can stay in the fridge tonight for sure. No problem. You could leave the breadcrumbs off and put them on at the last minute to make sure they stay crisp, but you wouldn’t have to.
Made this tonight using gluten free bread crumbs and we all loved it. It was simple enough to just throw it all together with our pre-cooked chicken and bake.
★★★★
Alright! Glad you enjoyed it!
This was AWESOME. I came home from work super late on a Monday night (the last Monday before Christmas break) and looked up easy recipes on Pinterest… This was perfect. I only used about half the amount of ingredients and didn’t use any breadcrumbs, but I can’t wait to make it again when I have more energy. Even with my lackluster effort, it was delicious and I’ll be eating the leftovers tomorrow over spaghetti squash. Next time, I’ll probably add kale or spinach and DEFINITELY make the full amount. Thanks for saving the day tonight… This was just what I needed. Can’t wait to make it again. (Btw: first time I’ve ever posted a comment, but I couldn’t resist.)
So glad you liked it and thanks for commenting! We love to hear from readers!
I made a couple pans of this for the freezer so haven’t eaten it yet. However, I used the canned parmesan instead of fresh and am wondering if you think that it will still taste okay? I am hoping I didn’t ruin it.
Oh it will be totally fine! It’s hard to mess this one up.
I made this and put in freezer and used the canned parmesan cheese…wondering if you think the canned will be okay? It didn’t specify and that was all I had on hand. Hoping I didn’t ruin it since I made two pans for the freezer.
I just want to say this was pretty darn good. I bought new chicken breast and cooked them for about 45 minutes on 350 and chopped them up after they cooled off. I honestly didn’t feel like buying and cutting up fresh herbs so I coated the chicken prior to cooking with salt and a healthy amount of Italian seasoning. I used a reduced-fat mozzarella cheese. After about 30 minutes in the oven, I switched the broiler on to brown the breadcrumbs (I used Italian breadcrumbs). I served whole wheat thin spaghetti on the side. My five year old son ate this up!! Last night it took him almost two hours to eat what I made off of Pinterest. I will make this again for sure!!
What kind/how much herbs do you use? I would use dry. Thanks!
Maybe a total of 1 teaspoon dried herbs, crushed in her hand.
Thank you.
Hello, I am going to make this on Tuesday and wondered if you used grated or shredded parmesan?
Also, a tip for anyone doing low carb – you can crush up pork rinds to make a breadcrumb-like topping. I’ve done this on another dish and it’s delicious!
Either kind works fine. I’m partial to the freshly grated just because it doesn’t have additives.
So, I made this about an hour ago. I read the recipe a little too fast and layered it in reverse. I put the cheese on top and the breadcrumbs under the cheese. I tasted it and thought it was still good. What are your thoughts?! Thanks:)
I say it’s hard to mess up this casserole! 🙂
Delightful and very versatile dish, you can pair it with almost anything!! I added some Dry sliced pepperoni from Fantino&Mondello to mine, gave a great twist to this recipe. Thanks again, I will without a doubt try more of your recipes!
This looks delicious! I’m going to try it tonight! My only question is, I don’t have marinara sauce, but I do have a pasta sauce that I can use. Do you think this will taste alright if I substituted the marinara with the pasta sauce?
I’m not quite sure what the difference is or if there is one…so yes, I think you’ll be just fine!
I doubled this recipe and have 3 roommate’s ..it was gone no left overs…yummy
I love that! Thanks for dropping us a line, Barbara!
Love it!
Hi! I was wondering how you cooked the chicken? Just in a pan with salt and pepper or did you bake it? Trying to think of easy ways to make sure the chicken is cooked! 🙂
Good question. There are several ways to cook chicken for a dish like this. 1) Boil it until no longer pink inside, but this will be the least flavorful. 2) Season with olive oil, salt, pepper, and any other seasonings you like. Bake chicken breasts or thighs at 350 degrees until no longer pink (usually 20-25 minutes), depending on the size. 3) Season and grill chicken breasts/thighs, until they reach an internal temp of 160 degrees. 4) Roast a whole chicken or two, which is the cheapest option. Here’s my favorite recipe: https://thrivinghomeblog.com/2012/05/healthy-roasted-chicken-and-vegetables-recipe/
How many servings does this make?
An 8×8 pan of this (what the recipe makes) serves 4-6.
This was super delicious! Everyone in the family loved it. It was also very easy to throw together.
Awesome! So glad it was a hit!
My family considers this a favorite recipe. I make large quantities of marinara sauce and store it in the freezer which comes in handy when making Chicken Parm. I’m not a “casserole” person so I wasn’t sold on the idea of Chicken Parm Casserole, but this casserole recipe somehow works. Thanks for sharing. It’s delicious!
It’s so great to hear that, Tammy! Thanks!
About how many calories per serving does this have?
I did it with raw chicken, cut in ~1″ cubes, and 40min at 350 cooked it all through. I didn’t find I needed to cover it, it browned a fine amount. It does end up a bit wetter than with cooked chicken; a little saucy to eat on its own, to my taste, but perfect over pasta. I did also use regular dry bread crumbs this time, as opposed to panko when I made it with cooked chicken, and that could be part of it too.
What are the nutritional values or WW points ?
Sorry, Terri, I don’t. But, I just ran across this free simple web tool that might help you. We’d like to make it a goal to start including nutritional content with our recipes. http://caloriecount.about.com/cc/recipe_analysis.php
Made this tonight and it was a huge hit! Gave my husband a little taste before I started serving it and he wanted to eat it right out of the pan! Thank you, my family really enjoyed it.
Can you freeze this with the breadcrumbs on it? I heard that will make them soggy.
I do and have no problem, but that’s me. Anyone else is welcome to chime in!
P.S. just broil it if it’s soggy at the end to crisp them up.
I boiled 4 chicken breast with the bone in, when they were done I chopped up the chicken. I even took out a cup full and saved it for chicken salad and it was very DRY. We ate it but it wasn’t that good. I will have to buy another jar of Marinara to finish off the casserole. I even got the 24 oz jar of Paul Newmans Marinara Sauce. The picture looked like it would be very good.
Oh my, this was good! I didn’t expect it to be this good (it was just jarred sauce after all…) But whoa, the flavors melded together and made this a new favorite. Thanks!
Glad you liked it! It’s always a hit in our house.
About how many servings would you say the 8×8 pan feeds? I have a family of 6 so I am trying to see if I need to double or even triple this recipe.
The 8×8 feeds my family of 5, but my younger ones don’t eat a ton. My guess is that the 9×13 would easily feed yours unless you have some hungry teenage boys.
I am wanting to make this recipe and was wandering if you boil your chicken and shred it or do you cube it and cook it in a skillet?
You really can do either. Just pick your preference on how you like to cook chicken. I like to bake chicken breasts in the oven at 400 degrees for 20 minutes, let them cool a bit and then chop them up. It really just depends on the consistency you prefer.
You know, when I make this it’s usually because I have leftover chicken from making my Roasted Chicken and Veggies recipe. But, you can really cook the chicken however if easiest for you. The recipe is extremely forgiving. 🙂
I just made this for dinner and I don’t want to waste the left overs do I just put in a zip lock bag and freeze
Sure, I do that all the time. Works fine to warm on the defrost setting in the microwave later or to defrost in the fridge and warm up when ready.
This may be a silly question… the recipe calls for shredded chicken but the photo shows cubed. Has anyone had it both ways? Which is better?
A valid question. Either way really is fine. Just depends on the consistency that you prefer. Just as long as it’s cooked!
I just made this tonight and it was soo good. I added a bag of fresh spinach that I wilted as another layer and I didn’t have any marinara sauce so I just made some spaghetti sauce with chuck of tomatoes and it was a big hit at my house. Thanks for the recipe!
Try topping it with croutons instead of bread crumbs. I discovered this little gem when I made this without checking to see if I had breadcrumbs. Now, I only make it with croutons.
Just made this for dinner and my husband was a little skeptical, but it was so good!! He thought so, too. The only thing I did differently was use less cheese (*gasp!) because my husband is weird and doesn’t like things too cheesy.
This looks so yummy! My mother in law is coming over for dinner tomorrow night so I am going to try this!! Quick question, can I just use regular bread comes? Or will it not taste right
**crumbs lol
REgular bread crumbs will work perfectly!
thank you so much!!
Do you have the nutritional information for this casserole?
Sorry, at this time we don’t provide the nutritional information. I think there are tools out there that you can plug the ingredients into to get this information but to be honest, I haven’t done much of this.
Can you put this all together the night before and let it sit in the fridge overnight?
Definitely! But I might wait to top it with breadcrumbs until right before so they don’t get soggy.
Is there some way I could add pasta to this?
I think you could add pasta that is cooked al dente to the bottom. Combine with the sauce and chicken. Top with the cheese and breadcrumbs. Good idea!
What about veggies? Like broccoli.
Hmm, I don’t know. Haven’t tried it.
I am thinking you could add a layer of chopped or baby spinach if you want to add veggies. In fact, I think I will try it. ?
Yes, great idea!
Hey! So I just made this for dinner and my boyfriend and I LOVED it! It tastes just like chicken parmesan, but way cheesier. I have a question though. The only thing I didn’t like about it was the bread crumbs got kind of soggy, making the texture kind of weird. Is there anything I can do to prevent this? It might have something to do with the cook time since I used raw chicken so I cooked it for 40 minutes. But if you have any ideas, please let me know! Thanks!
Glad you liked it! The raw chicken has more moisture so perhaps that was the problem. The other variable might be what kind of marinara you used. If it was a thinner, watery one, that could have contributed to sogginess. I use Newman’s Own Marinara and it’s a nice density. Another thing you can do at the end is broil the casserole for about 2 minutes to brown up and crisp up the breadcrumbs on the top. Just watch closely so you don’t burn it. I hope that helps!
I made this today. I doubled the recipe, but still baked for 25 minutes. Was I suppose to bake longer because it was doubled? The reason I ask is because the bread crumbs were really dry. I am making the spaghetti now to serve the dish for dinner. What can I do so that the bread crumbs don’t make the dish so dry?
Hi Nancy. Did you combine the breadcrumbs with the olive oil? That’s part of what keeps them from drying out. And, I’m guessing you did this, but did you double the oil since you doubled the recipe? A quick fix for the breadcrumbs at this point would be to melt some butter and drizzle it over, if you think they need it. Can’t hurt! 😉
Oh I also didn’t answer your question about baking longer. If you doubled the recipe and baked this in a 9×13, then it should take about the same amount of time in the oven. Just look for the sides to be bubbly and the top to be golden brown.
Would it be okay, to use shake and bake?
I’ve never used it myself, so I’m sorry that I can’t help. If it’s just breadcrumbs (more or less), I bet it would work though.
I skimmed the posts on this recipe and didn’t see an answer to the following question, so I’m sorry if this was already asked and I just didn’t see it.
I made this in a 9X13 pan (I don’t own an 8X8 pan) and doubled everything and now have a HUGE amount of leftovers that cannot be eaten before it goes bad. Could I freeze the rest for a later date?
Hi Heidi. You for sure can freeze this for later! I do this all the time. Just thaw overnight in the fridge or defrost in the microwave when you’re ready to eat it. Then, a slow reheat in the oven or microwave will do the trick to warm it!
I know this is late, but I just found this recipe on pinterest and was reading the comments. Once something has been frozen, then defrosted…you should not refreeze. Its not safe.
Actually that’s just a myth. Here’s what foodsafety.gov says, “Thawed or partially thawed food in the freezer may be safely refrozen if it still contains ice crystals or is at 40 °F or below. Partial thawing and refreezing may affect the quality of some food, but the food will be safe to eat.”
Would it be possible to bake 1st and then reheat in micro when ready to eat
Definitely. We are big fans of leftovers. This casserole is very forgiving.
I am so confused! When you are ready to re-heat the meal, do you do it for the 20-25 minutes again after it’s thawed from the freezer? It won’t dry everything out?
You don’t bake it before freezing. You will thaw and then bake according to directions.
your recipe says 8×8 pan, but the photo looks like 9×13…I’d like to make this tonight and want to use the right pan.
Great question, and I just made a note in the post about this. The recipe calls for an 8×8 pan, which is correct. The pictures were taken by Polly later and she did double the recipe and make it in a 9×13. I hope that helps!
I wanted to let you know I saw your recipe on Pinterest, made it tonight, and we loved it!!! I used Parmesan herb panko and it tasted great! Thanks for sharing. 🙂
Oooh, that’s the answer. I need to mix the Parm in with the breadcrumbs. Thanks for the idea! So glad you guys liked it.
Looks good. Looks easy. But…Chicken Parmesan Casserole without Parmesan? I’ll be adding it.
Stellar point! I’m throwing some in next time too and adapting the recipe. Thanks for the suggestion, Susan!
Thank you very much for sharing this recipe! It looks delicious! I want to try it tonight, but has anbody tried using one of those rotisserie chickens in this recipe? Would it become too dry?
Christine, I think rotisserie chicken is a great idea. This casserole only bakes a short while and the chicken is covered in sauce and cheese. Should be fine.
Can I cook it with uncooked chicken for the casserole?
I’ve actually used uncooked chicken in a similar casserole to this one many, many times. You just have to cook it for longer, usually 40-45 minutes, until the chicken is white all the way through. You may have to cover the top with foil if it starts getting too brown. I hope that helps!
Hi,
Sorry, I’m super new to this whole freezer meal thing, but I’m going back to work soon after mat leave, and well, I need quick and healthy meals that all of us (including our daughter) can eat. I love that these recipes are so unprocessed b/c so many that I’ve looked at online have prepackaged/made food (ie. Italian season mix, salad dressings, etc) and I dont want our daughter on so much sodium so early. Thank you for sharing this.
My question, (sorry if this is a really dumb one) is I freeze everything in the casserole dish (a glass one or something), I can just bake it in the oven for 350F and for 20-25 minutes and it will be hot enough? Do I have to defrost in fridge overnight? I also assume that the safe for baking glassware/corning wear won’t break from temperature change?
Thanks so much!
Hi Stefanie, if you are baking your dish from frozen, the cook time will definitely be increased. From my experience, it can sometimes be an hour more in the oven and you have to cover it with foil so it doesn’t get burned or dried up. Your best bet is to thaw the casserole for 24 hours in the fridge and even set it out for an hour before baking to bring the temp up before baking. Or, I often thaw my freezer foods in glass in the microwave on the defrost setting. That is the fastest way. Check out the USDA guidelines I list in my freezer meal post here to learn more: https://thrivinghomeblog.com/healthy-recipes-index/healthy-freezer-meals-recipes/
Also, I have never had a corningware or pyrex glass dish break from the heat changes.
Pyrex can actually shatter if it changes temperature too quickly. When I was about 8, we had a pan of brownies made in a pryex pan sitting on the stove. It was at room temperature and the burner was turned on. The pan shattered, after the burner only being on for five minutes. And Pyrex is not made from the same materials as it was 20 years ago, even Pyrex themselves have said that the materials are different. A co-worker of mine had a casserole cooling on the counter when the dish exploded and sent glass flying everywhere. Anchor-Hocking is a much better brand than the new Pyrex.
Thanks for the heads up about this brand. I made the same mistake you did and left a glass casserole dish on a hot burner. It was so scary when it exploded! I didn’t know that Anchor-Hocking is a better brand…thank you!
I had an Anchor-Hocking casserole dish explode in my oven before. I only use Pyrex now, and have never had an issue.
I had a Pyrex explode years ago when I placed it on a hot burner by accident. It is very scary. I obviously didn’t follow directions, but it was still scary. I have never had one explode in my oven, especially at a normal temp like yours, though.
I did a little investigation after your comment. I found this video report (below) on Consumer Reports. It sounds like it’s EXTREMELY important that Pyrex and Anchor Hocking (which are made of the exact same material) are used only as directed. Extreme temperature changes should be avoided. So, I will not put a frozen pan directly into a hot oven, for instance. Consumer Reports also reported that the European-made glassware (a different material and ironically what Pyrex and AH used to be made of) was less likely to shatter due to temp changes. It might be worth watching this video, just to make sure we are all using our glassware the right way.
http://www.consumerreports.org/cro/magazine-archive/2011/january/home-garden/glass-cookware/glass-cookware/index.htm
Hi Shonda, I usually only freeze soups or meat in marinades in freezer bags. You’ll need to freeze this one in a casserole pan (wrap tightly in plastic wrap and foil) or in a Gladware pan. Here is a link to what I use, but I do not bake the casserole in this since it’s plastic. http://www.glad.com/food-storage/containers/ovenware-8×8/
How would you freeze this in a bag? Not quite sure how this works as a freezer meal for me.
I froze this one in a bag! (I just froze the cheese and the crumbs separately!) We’ll be eating it tonight – I’ll just assemble right before baking! )
Cool! I hadn’t thought of doing that before. Thanks for sharing, Jac!
Great tip! I am going to try this one for our freezer meal swap!
Thanks for the recipe! I am making a bunch of freezer meals for this next semester of nursing school, since I have clinicals until 6 PM one day every week. I definitely want to try this one out, but I was thinking about putting noodles on the bottom of the pan – Cooking them al dente so when I put them in the oven they will finish cooking. Do you think that would work?
Hi Kayleigh,
So glad you’re trying freezer cooking. What a great way to make your busy work life easier and to keep eating healthy. I really like your idea of adding in al dente noodles, but I’m thinking you’ll want to toss them with a little extra marinara to keep them moist. A little extra cheese couldn’t hurt either. Let me know how it turns out!
I’m always looking for more freezer meal recipes. Thanks for this 🙂