Chicken Parmesan Casserole (Printable Version)

Layers of shredded chicken, marinara sauce, and melted mozzarella with a crispy Parmesan breadcrumb topping

# 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 across the bottom of the prepared baking dish.

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

04 - Distribute mozzarella cheese and half of the Parmesan cheese evenly 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 to 30 minutes, or until topping is golden brown and cheese is bubbly.

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

01 -

It delivers all the cheesy, saucy satisfaction of traditional Chicken Parmesan in about half the time
The breadcrumb topping gets perfectly crispy while staying tender underneath, creating texture in every bite

02 -

Skip covering the casserole with foil during baking, or you'll lose that gorgeous crispy topping that makes this dish special
Rotisserie chicken works beautifully here, just remove the skin and shred the meat for instant flavor without any cooking

03 -

Mixing garlic powder or red pepper flakes into your marinara before layering gives you an extra flavor kick without any extra work
Let the casserole rest for the full 10 minutes before serving, or the cheese layers won't cut neatly