Chicken Parmesan Casserole (Print Version)

Crispy breadcrumb topping covers layers of seasoned chicken, marinara, and melted cheeses for a satisfying Italian-American favorite.

# What You 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.

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

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

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

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

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

07 - Bake uncovered for 25-30 minutes, or until golden and bubbly.

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

01 -

Everything bakes in one dish so cleanup is practically nonexistent
The texture contrast between crispy topping and tender saucy chicken is honestly better than the traditional version
You can assemble it ahead and bake when you're ready which saved me countless weeknight evenings

02 -

I learned the hard way that skipping the rest period means the sauce runs everywhere on your plate
The topping can go from golden to burned quickly so check at the 20 minute mark if your oven runs hot

03 -

Cut the breadcrumb topping into little buttery squares before serving for the most incredible garnish
Warm the marinara slightly in the microwave before pouring it over cold chicken helps everything bake evenly