Chicken Parmesan Casserole (Printable)

Crispy topped chicken and cheese casserole ready in 50 minutes.

# 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 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 with dried Italian herbs if using.

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

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 cheese.

07 - Bake uncovered for 25–30 minutes, or until topping is golden and sauce is bubbly.

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

01 -

It transforms leftover or rotisserie chicken into something that feels like a special occasion without the fuss
The crispy cheesy topping creates this incredible texture contrast that makes everyone fight for the corner pieces

02 -

I once skipped the resting step and served immediately, ending up with a delicious but soupy mess that required a spoon instead of a fork
Mixing a pinch of garlic powder or red pepper flakes into the sauce before layering will take this from good to absolutely incredible

03 -

Spraying your measuring cup with a little oil before measuring the marinara sauce helps every last bit slide right out instead of sticking
If your topping starts browning too quickly before the center is hot, loosely tent with foil for the last 10 minutes of baking