Chicken Parmesan Casserole (Printable)

Comforting layers of chicken, marinara, and three cheeses topped with crispy buttered breadcrumbs.

# What You'll Need:

01 - 3 cups cooked chicken breast, shredded or cubed

02 - 2 cups marinara sauce

03 - 1 teaspoon dried Italian herbs

04 - 2 cups shredded mozzarella cheese

05 - 1 cup grated Parmesan cheese

06 - 1 cup panko breadcrumbs

07 - 2 tablespoons unsalted butter, melted

08 - 2 tablespoons chopped fresh parsley

09 - Cooking spray or oil for greasing

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.

02 - Spread the cooked chicken evenly in the bottom of the prepared baking dish.

03 - Pour marinara sauce evenly over the chicken. Sprinkle dried Italian herbs across the surface if desired.

04 - Layer mozzarella cheese and half of the Parmesan cheese over the sauce, distributing evenly.

05 - In a small bowl, combine panko breadcrumbs with melted butter until evenly moistened. Stir in chopped parsley if using.

06 - Sprinkle the breadcrumb mixture evenly over the cheese layer. Top with remaining Parmesan cheese.

07 - Bake uncovered for 25 to 30 minutes until the topping is golden brown and the cheese is bubbly.

08 - Let the casserole stand for 5 to 10 minutes before serving to allow the layers to set.

01 -

Everything that makes chicken parmesan incredible happens in one pan without all the fuss of frying and individual assembly
The casserole feeds a crowd beautifully and actually tastes even better as leftovers the next day

02 -

Don't skip the resting period at the end or you'll end up with a runny mess instead of neat, scoopable portions
Assembling this ahead of time works beautifully, just add a few extra minutes to the baking time if it's coming straight from the refrigerator

03 -

If your panko topping is browning too quickly, loosely tent the dish with foil for the last 10 minutes of baking
Use room temperature sauce rather than cold from the refrigerator to reduce overall baking time