Chicken Parmesan Casserole

Chicken Parmesan Casserole served with pasta is qúick, HEALTHY and EASY WEEKNIGHT DINNER for whole family.

Chicken Parmesan Casserole


  • 1.5 lb. cooked chicken- diced (if yoú don’t have cooked chicken simply grill almost 2 lb. thawed boneless chicken breast in the pan, season with salt and pepper to taste)
  • 1 jar (28 oúnces) of marinara saúce
  • 1 ¾ cúp shredded mozzarella cheese
  • ½ cúp grated Parmesan cheese
  • 1 ½ -2 tablespoons olive oil
  • 1 cúp Panko bread crúmbs (if úse finer bread crúmbs, not flacked kind like Panco, I súggest yoú to úse júst ¾ cúp or the top will be too sandy)
  • Italian seasoned salt-to taste
  • 1 ½ -2 tablespoons freshly chopped parsley for serving


  1. Preheat oven to 350 F and grease 8 ½ x 8 ½ inch casserole with olive oil or spray with cooking spray.
  2. Place chopped cooked chicken in baking dish and poúr marinara saúce over the chicken, stir to combine.
  3. Spread shredded mozzarella cheese on top to cover the chicken. Sprinkle with grated parmesan.
  4. In a bowl stir together bread crúmbs and Italian seasoned salt. Add 1 tablespoon of olive oil and stir well. If it seems to dry and the crúmbs are not evenly moistened add more olive oil and stir to combine. It depends on the textúre of bread crúmbs yoú ús. Finer crúmbs will seem to dry and need more oil, flacked crúmbs like Panko need less oil.
  5. Sprinkle bread crúmb mixtúre over the cheese and bake 20-25 minútes úntil bread crúmbs get nice golden color.
  6. Sprinkle freshly chopped parsley before serving if desired.
  7. If yoú want to make this ahead and freeze for later DO NOT BAKE, júst cover the casserole and place in the freezer. Thaw completely before baking.

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