Easy Chicken Parmesan Casserole
This Easy Chicken Parmesan Casserole offers the classic flavors of chicken parmesan without the fuss of breading and frying. Tender chicken is layered with marinara sauce, ricotta, mozzarella, and Parmesan cheese, then baked to golden-brown perfection for a quick and satisfying weeknight meal.
Equipment
- 9x13 inch baking dish
- Medium bowl
- Spoon
- Measuring cups
- Measuring spoons
- Cheesecloth (optional, for draining ricotta)
- Oven
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese, divided
- 1 large egg, lightly beaten
- ¼ cup chopped fresh parsley
- 2 cups shredded mozzarella cheese, divided
- 1 cup Italian seasoned breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a medium bowl, combine the chicken pieces with Italian seasoning, garlic powder, salt, and pepper. Toss to coat evenly.
- In a separate bowl, combine the ricotta cheese, 1/4 cup of the Parmesan cheese, the beaten egg, and parsley. Mix well.
- Spread a thin layer of marinara sauce (about 1/2 cup) on the bottom of the prepared baking dish.
- Arrange the seasoned chicken pieces evenly over the sauce.
- Spoon the ricotta mixture over the chicken, spreading it as evenly as possible. Don’t worry if it’s not perfect!
- Pour the remaining marinara sauce over the ricotta layer.
- Sprinkle 1 1/2 cups of the mozzarella cheese over the sauce.
- If using, combine the breadcrumbs and melted butter in a small bowl. Sprinkle evenly over the mozzarella cheese.
- Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese on top.
- Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through, the cheese is melted and bubbly, and the top is golden brown. If the breadcrumbs are browning too quickly, you can loosely tent the casserole with foil for the last 10-15 minutes of baking.
- Let the casserole rest for 10 minutes before serving. This helps the cheese set and makes it easier to slice. Garnish with extra fresh parsley, if desired.
Notes
To prevent the chicken from drying out, make sure to cut it into uniform pieces so it cooks evenly. Use a high-quality marinara sauce that you love. If your ricotta cheese is too watery, drain it in a cheesecloth-lined sieve for about 30 minutes before using. This casserole freezes beautifully. Assemble the casserole (without baking), wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding about 10-15 minutes to the baking time. Feel free to customize this casserole to your liking! Add some sliced mushrooms, bell peppers, or onions to the sauce for extra veggies. You can also use different types of cheese, such as provolone or fontina, for a different flavor profile.