Description
How to make chicken parmesan casserole with tender chicken, melted cheese and crispy breadcrumbs that’s ready in under 30 minutes for perfect weeknight dinners.
Ingredients
Scale
Base Ingredients
- 3 cups cooked chicken breast, diced or shredded
- 2 cups marinara sauce, divided
- 1 cup ricotta cheese
- 1 large egg, beaten
- 2 cups shredded mozzarella cheese, divided
Flavor Builders
- 1/2 cup grated Parmesan cheese, divided
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
Crispy Topping
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Prep Oven: Preheat your oven to 400°F and grease a 9×13 inch baking dish. This temperature ensures everything heats through quickly while creating that perfect golden top.
- Mix Base: Combine ricotta, egg, half the mozzarella, half the Parmesan, garlic, Italian seasoning, basil, and pepper in a large bowl until well blended and creamy.
- Layer Casserole: Spread 1 cup marinara in the baking dish, add the chicken, then dollop the ricotta mixture over top and spread gently to cover evenly.
- Add Sauce: Pour remaining marinara over the ricotta layer and sprinkle with remaining mozzarella and Parmesan. The cheese should cover most of the surface for proper melting.
- Make Topping: Mix panko, melted butter, olive oil, and garlic powder in a small bowl until the breadcrumbs are evenly coated and slightly golden in color.
- Top and Bake: Sprinkle the seasoned breadcrumbs over the cheese layer and bake for 18-20 minutes until bubbly around edges and golden brown on top.
- Rest and Serve: Let the casserole rest for 5 minutes before serving to set up properly. Garnish with fresh parsley and serve while wonderfully warm and melty.
Notes
- Use pre-cooked chicken to ensure the 30-minute timing works perfectly.
- Drain ricotta cheese well to prevent a watery casserole.
- Let rest 5 minutes before serving for best texture and easier cutting.
- Freshly shredded cheese melts better than pre-shredded varieties.
- Cover with foil if the top browns too quickly during baking.
- Double the recipe easily for larger crowds or meal prep.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 22g
- Protein: 32g