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chicken parmesan casserole

Recipe by
Beth Pierce
Ofallon, MO

Delectable Chicken Parmesan Casserole combines crispy panko breaded chicken bites, pasta, marinara and a winning three cheese combination. This delicious meal is easy enough for a weeknight yet satisfying enough for Sunday supper.

yield 4 serving(s)
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For chicken parmesan casserole

  • 8 oz
    uncooked pasta like rotini, penne, rigatoni or linguine
  • 1 1/4 c
    italian breadcrumbs
  • 1/2 c
    panko bread crumbs
  • 1 tsp
    dried oregano
  • 1 tsp
    dried basil
  • 1/4 c
    garlic powder
  • 1 1/2 lb
    chicken breasts cut into bite size pieces
  • salt and pepper
  • 2
  • 3 Tbsp
  • 2 Tbsp
  • 2 Tbsp
    olive oil
  • 3 c
    marinara sauce
  • 1/4 c
    grated parmesan
  • 1 c
    shredded mozzarella
  • 1/2 c
    shredded provel or provolone

How To Make chicken parmesan casserole

  • 1
    Cook pasta according to package instructions and drain well.
  • 2
    Preheat oven to 350 degrees.
  • 3
    Combine both breadcrumbs, oregano, basil and garlic powder in a large plastic ziploc bag. Salt & pepper chicken pieces. Whisk eggs and milk together. Dunk chicken pieces in egg mixture. Move chicken pieces to ziploc bag and shake to coat.
  • 4
    Heat butter and oil in large saucepan over medium heat. Brown chicken pieces on all sides and place on paper towels.
  • 5
    Combine your pasta, chicken and marinara in a casserole dish sprayed with nonstick cooking spray. Top your casserole evenly with the Parmesan, Mozzarella and Provel.
  • 6
    Bake for 25 minutes or until lightly browned on top.
  • 7
    Provel cheese is a combination of cheddar, Swiss and provolone. If you do not reside in the Midwest you may not have access to provel cheese. The best substitute is provolone. It is difficult to find shredded provolone but most deli counters sell provolone so just purchase a chunk of it and shred it yourself

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