Chicken Parmesan Casserole
This 6-ingredient Chicken Parmesan Casserole is by far one of the most popular recipes on Thriving Home. Shredded chicken, marinara sauce, mozzarella and Parmesan cheeses, and a crunchy breadcrumb topping make up this easy and comforting casserole.
This post is sponsored by Hy-Vee (Columbia).
5 Reasons to Make This Recipe Tonight
If you’re short on time, new to cooking, feeding picky eaters, or just tired at the end of the day, we created this recipe for you. Here’s why it’s our most popular casserole…
- Only 6 main ingredients: So simple! You probably have most ingredients on hand. Plus it’s a great way to use up leftover rotisserie chicken.
- Easy: This only takes minutes to pull together, especially if you take a few of the shortcuts we recommend. Then, pop it in the oven and sit back and relax.
- Kid-friendly: Just like our Chicken and Broccoli Alfredo Bake, People of all ages like this casserole. Just check out the comments.
- Freezer-friendly: We give you freezer meal instructions so that it will come out tasting like a fresh meal, just like we do in all our freezer meals. So double your batch and freeze one for later.
- Wholesome: Serve alongside some whole grain butter noodles or brown rice and a salad or veggie, and you’ve got a well-rounded meal.
P.S. If you like this easy casserole, you’ll love our 4-layer Chicken and Stuffing Casserole.
Key Ingredients
Like I mentioned, a perk of this recipe is the simplicity of the ingredients–only 6 main ones! I bet you have most of these on hand…
- Cooked Chicken – Use rotisserie chicken as a shortcut or I included directions for how to cook your chicken ahead of time in the Cooking Notes in the recipe card below. You could also use chicken from our Roasted Chicken and Vegetables recipe or from Instant Pot Whole Chicken.
- Marinara sauce – You can make your own marinara sauce or use store bought. Choose the brand with the most recognizable ingredients. We recommend Newman’s Own or Rao’s brands.
- Shredded Parmesan and Mozzarella cheeses – Like our Baked Chicken Parmesan and Chicken Parmesan Sandwich, these cheeses add Italian comfort factor.
- Panko or whole wheat bread crumbs – Panko breadcrumbs will give it a great texture on top. You can also use regular homemade breadcrumbs (and even make them gluten-free, if needed).
- Fresh herbs – Fresh parsley (or basil) adds some additional flavor and color. You can substitute dried herbs from your pantry.
Note: Find our full printable recipe with ingredient amounts and directions at the bottom of this post.
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Hy-Vee has everything you’ll need for this recipe. Order your groceries now from Hy-Vee for pick-up or have them delivered via Instacart.
Be sure to use your Hy-Vee Perks number when ordering to get rewards and discounts on gas!
Reader Tip: Add Pasta
Several of our readers have said they add cooked pasta, such as rotini or penne pasta, as the bottom layer of the casserole with success.
We would suggest cooking pasta just until it’s al dente, so it doesn’t get too soft after baking. Also, make sure it gets coated in the marinara sauce so it doesn’t dry out.
How to Make Chicken Parmesan Casserole
This casserole comes together in 4 simple steps before either baking it or freezing it for later (see our freezing instructions below).
- Spray an 8×8 casserole dish with cooking spray. Preheat oven to 375°F.
- Add shredded, cooked chicken to the bottom. Then dump in a jar of marinara sauce. You can stir these together if you want, but it’s not a big deal if you don’t.
- Next, evenly distribute the shredded Parmesan and mozzarella cheeses.
- Lastly, top with the simple breadcrumb mixture.
- Bake for until hot in the middle and bubbly on the sides. Turn on the broiler at the very end for 1-2 minutes to help the breadcrumbs get toasted (watch closely so they don’t burn!).
See how simple this is to put together?
Here’s your final product after baking…
I’d suggest letting it cool and firm up a little bit before serving, about 10 minutes or so. You can garnish with fresh basil or even more chopped parsley for color.
How to Serve Chicken Parmesan Casserole
I almost always serve this casserole over cooked pasta. You could use penne, linguine, rotini, or really any type of noodle you have on hand. Chicken Parmesan Casserole can also be served over cooked brown rice. Lastly, it’s delicious if simply served by itself!
For a well-rounded meal, serve it with one of these side dishes:
- Skillet Green Beans
- Side salad topped with Honey Dijon Dressing
- Oven Roasted Broccoli
- Autumn Salad with Apple Cider Vinaigrette
- Cheesy Pesto Bread or Texas Toast
Freezer Meal Instructions
As with many of our freezer-friendly recipes, this casserole freezes wonderfully. A valuable use of your time in the kitchen is to double this recipe and a freeze an 8×8 dish for another dinner.
To Freeze: Simply assemble the casserole (with cooked chicken), do NOT bake, and then freeze it in an airtight freezer container.
To Prepare From Frozen: When you want to make it, thaw and bake it according to the recipe instructions. It might need to bake a little longer if it’s cold still.
FAQs
While mozzarella and Parmesan are the classic cheeses used in Chicken Parmesan, feel free to use other types. Try shredded Italian blend, asiago, or provolone in place of the mozzarella and grated Romano or even crumbled feta cheese in place of the Parmesan.
I have tested the casserole with raw chicken and it will get cooked through in about 20-30 minutes (be that a meat thermometer registers 165°F when inserted in the chicken). However, I’ve found that raw chicken releases a lot of liquid and can leave an unappetizing film behind in the dish. So, I recommend using fully cooked chicken instead.
Yes, several of our readers have said they add cooked pasta, such as rotini or penne pasta, as the bottom layer of the casserole with success.
We would suggest cooking pasta just until it’s al dente, so it doesn’t get too soft after baking. Also, make sure it gets coated in the marinara sauce so it doesn’t dry out.
Yes, you can freeze Chicken Parmesan Casserole. After prepping the casserole but before baking, wrap the dish in several layers of plastic wrap or foil, pressing out as much air as possible. Freeze for up to 3 months.
Yes, this casserole can be made gluten free by simply using gluten free breadcrumbs.
More Chicken Casseroles to Try
If you like this casserole, you’re sure to love some of these other favorite chicken casseroles:
- Cheesy Chicken and Rice Casserole
- Chicken Fajita Casserole
- Chicken and Stuffing Casserole (or Turkey Stuffing Casserole)
- Chicken Spaghetti
- Cheesy Chicken Enchiladas
I hope you enjoy our easy Chicken Parmesan Casserole. Be sure to check out our top 15 Chicken Freezer Meals, too. Every recipe can be made fresh or from frozen.
How to Video
Chicken Parmesan Casserole
Ingredients
- 4 cups cooked chicken (shredded or diced; see Cooking Notes)
- 1 (24-ounce) jar marinara sauce
- 1/2 cup Parmesan cheese (shredded or grated)
- 1 1/2 cups shredded mozzarella cheese
- 1 cup Panko bread crumbs (sub: regular or gluten-free bread crumbs)
- 1 tablespoon olive oil
- 3 tablespoons fresh parsley (chopped; sub: fresh basil or 1 tablespoon dried parsley)
- salt and pepper (to taste)
Instructions
- Preheat oven to 375°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, stir together the breadcrumbs, olive oil, fresh parsley, and a pinch of salt and pepper.
- Sprinkle the seasoned breadcrumbs over the top evenly.
- Bake on the middle rack for 25-35 minutes, or until hot in the middle and bubbling on the sides. Turn on the broiler for 1-2 minutes at the end to help it get brown on top (watch closely so it doesn’t burn!).
- Serve warm "as is" or over your favorite cooked pasta or rice.
Freezer Instructions
Notes/Tips
- 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 2 1/2 to 3 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 or water 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: Cut the chicken in half lengthwise so you have thinner pieces (this helps 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.
Nutrition
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.
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!