Chicken Parmesan Casserole (Printable)

Comforting baked chicken with marinara, mozzarella, and golden crispy topping perfect for family dinners.

# 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 baking 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 cheese.

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

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

01 -

Everything comes together in one dish with barely any prep work, leaving you more time to actually enjoy your evening instead of playing short-order cook
That golden, crispy topping on cheese-studded layers makes people think you spent way more effort than you actually did

02 -

Dont skip letting it rest those few minutes after baking, otherwise everything slides right off the spoon when you serve it and it looks messy on the plate
If the panko starts browning too quickly before the casserole bubbles, loosely tent foil over the top for the last 5 minutes of baking

03 -

If your rotisserie chicken seems overly wet, pat it gently with paper towels before layering it in the dish
Run the casserole under the broiler for just 1 to 2 minutes at the very end if you want extra-crispy breadcrumbs