Chicken Parmesan Casserole HOLY CRAP!

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You have to stop what you’re doing and make this RIGHT NOW!

As far as we’re concerned, Chicken Parmesan is one of the most delicious, most classic Italian dishes out there. It’s probably safe to say that we order Chicken Parmesan in an Italian restaurant at least half the time. It is a go-to dish. At our favorite Italian places, we always know it will be good. We have both gone through the painstaking process of making homemade chicken parmesan: breading the chicken, frying the chicken, arranging it all in a dish, waiting for it to bake. It’s delicious, but it’s one of those things that takes so long to make that it’s rather anticlimactic once it’s time to actually eat it.

Caroline and I are snobs when it comes to Chicken Parmesan. We expect it to be delicious every time and are disappointed when we get a dish that does not meet our expectations. Needless to say, we were somewhat skeptical about this recipe that we found on Pinterest.

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The guy who put this recipe together has a great video on his website that shows you exactly how to make this casserole. When we saw how simple it was, we were afraid that the taste would be rather simple, as well. WRONG! I will never make real chicken parmesan again. Never. This casserole is amazing. I don’t know how else to describe it.

Ingredients

  • chicken breasts (however many you want/need)
  • olive oil (just one dollop)
  • minced garlic (a smattering…a little more than a smattering if you really like garlic)
  • red pepper flakes (leave these out if you don’t like any heat)
  • marinara sauce (probably won’t need more than one jar unless you are a marinara fiend)
  • Parmesan cheese
  • mozzarella cheese (you will need twice as much mozzarella as Parmesan)
  • croutons (we used Italian-seasoned)

We made a few changes to the original recipe when we made it. First of all, the original calls for 6 chicken breasts. Yeah right. I mean, we can eat, but we’re not adolescent boys who can vacuum through an entire casserole individually in one sitting. So we cut it back to 2 chicken breasts. (Mainly because we knew we couldn’t eat more than that, but also because that’s all Caroline had in the fridge.)

We also cubed the chicken instead of leaving them whole.

Please ignore the quality of the photos. We had to go the iPhone route instead of an actual camera.

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Then into the bottom of a casserole dish goes some olive oil, some minced garlic, and some red pepper flakes. And yes, those are the technical measurements. Use exactly “some.” No more, no less.

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Then you cover the chicken with as much marinara sauce as you deem necessary.

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Then you cover the marinara sauce with a 2 to 1 mozzarella to Parmesan ratio. The original recipe called for grated Parmesan, but we opted for shredded (again…because we had it in the fridge), and it was still delicious. As long as you use Parmesan, it probably doesn’t matter what kind.

You also cover the layer of cheese with a layer of croutons. The original recipe called for garlic croutons and keeps them whole. We opted for Italian seasoned croutons (because they were already in Caroline’s cabinet) and crushed them up.Image

Then another layer of 2 to 1 mozzarella to Parmesan goes on top of that. (We love cheese. Therefore, we love this part of the recipe.)

Then you bake it for about 35 minutes at 350 degrees.

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At this point. You might want to just stay out of the kitchen. Otherwise, you might end up pressing your noses to the windown in the oven like we did. This will make your house smell HEAVENLY.

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No seriously. It is good. Ridiculously good.

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A little Romaine lettuce with egg and blue cheese vinaigrette as a side dish. But honestly, this dish doesn’t even really need a supporting actor.

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This is what was left after we finished eating.

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This was our first Pinterest recipe adventure, and I’m not really sure how we’re going to top this one. This recipe is going straight to the top of our regular dinner list. It is so easy. It is so delicious. And it is possible to make it without having to dirty a single measuring spoon or cup.

Morgan and Caroline’s final verdict on this recipe: Stand at the counter and eat straight out of the casserole dish good. Can’t even make it to the table without eating half the plate good. Don’t even need a napkin because it doesn’t spend enough time in the air between the plate and the mouth good.

If you’re looking for a side that goes well with this, check out the Macaroni Grill Copycat Rosemary Bread.

If you get tired of this recipe (which you won’t, but just in case…), or if you would like a slightly healthier version of this, hop on over to the Chicken Rollatini recipe. Another good one!

Stay tuned for the results of our Nutella Pillsbury Crescent Rolls.

This would also go really well with the Crescent Roll Cheesecakes, also.

106 responses »

  1. I think I’ll try it with the Tyson grilled frozen cubed chicken because that is what I have on hand. I will try my hand at making some Italian croutons with some leftover wheat buns. Not very healthy, but I work full time and try to make a nice dinner every night, but want it to be easy. I’ll make a salad to go with it. Thanks for sharing!!

  2. I add spaghetti to the casserole – on top of the chicken, and below the sauce. If I don’t have or want to make croutons, I sprinkle seasoned bread crumbs (I always have some on hand) on top of the cheese, and it’s still tasty and adds the crunch. Love this recipe!!

    • Agreed. I had four, whole chicken breasts that were still raw. Had to scrape cheese and croutons off because they would have burnt had that layer stayed in for an additional 30 minutes. Started with fresh batch of cheese and croutons for a second round of 30 minutes at 350.

      • Did you guys cube it like she instructed above? You shouldn’t have had whole chicken breast. If you kept them whole of course it’s going to take longer to cook.

  3. Just tried this tonight and it was delicious! I used an arrabiata sauce, and held the red pepper flakes since the sauce is spicy on its own, and it added excellent flavor. Next time, I will serve with pasta per my husband’s request!

  4. I made this for Father’s Day lunch and it was a big hit. I did make the recipe as suggested however also made some spaghetti noodles and extra marina sauce. Served the chicken over the spaghetti noodles and added a bit more sauce over the top. It was wonderful and one my family is requesting again.

  5. I used 4 small chicken breasts and cubed them as well. I used a 10×13 pan to make a larger portion to feed 7. I cooked for 35 mins and it was perfectly done. I served ziti on the side tossed with marinara. This tasted awesome and everyone loved it! No leftovers! Thanks for sharing this great recipe and the pics were very helpful! 🙂

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  7. I found this recipe on pinterest about a month ago and have made it at least 3 times already. My family (including all kids 2-10) all love it. We use Bertoli sauce and about 5 chicken breasts for 6 people.

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  10. Looks great! I know you said to use Parmesan, but I rarely have it in my house because it is very expensive where I live. Do you think perhaps cheddar or marble cheese might be okay? I understand the taste might be altered a bit, but I have a lot of this cheese as my husband loves it. And also, could marinara sauce be substituted with pasta sauce if that’s another thing you have lying around in the cupboards? Thanks 🙂

    • If you have a BJs or Costco in your area, look for the fresh shredded Parmesean there! I get a large plastic jar of it at BJs for about $8! Worth it and with only 2 of us in the house, we use it pretty quickly because we now toss a little into almost everything we cook!

  11. Made this last night and it was delish…I browned and cooked the chicken breasts for afew minutes before making casserole to make sure chicken was cooked thru. This is a keeper!

  12. I made this in a slow cooker for a crowd of 12. Added some ricotta favored with oregano, nutmeg. Cooked for 4 hrs. On high, then on warm until party. Had 2 layers of everything. It was a huge hit! Like a chicken parm “stoop”. Everyone couldn’t believe how it tasted just like the original but so much better and no frying!

  13. I’m making this for dinner, I used the frozen pre grilled chicken cubes. I plan on serving it with some spagetti and garlic bread. I will reply again later to inform y’all on how delicious and how happy my family is. Thank you for a great (and easy) recipe. 😀

  14. Made this for supper tonight, and what a hit! I found an easy recipe for homemade marinara sauce on Pinterest as well, as I don’t usually have any on hand. I too cut up the chicken into bite size pieces, and put them in raw…after reading the other posts I decided to cook for 45 min. It was perfect. Will definitely make this again and again! Didn’t have any spaghetti so cooked some broad egg noodles, it was a good match.

  15. This is really a filling dish. Just a couple things though. It does NOT cook in 35 minutes. Like the other reviews, give it a good hour. If the top starts to get too dark, throw some tin foil over it. The ingredients in general are bland (cheese, chix breast, croutons). The only thing with some real flavor is the sauce. With that said, make sure you salt and/or season it well. I really think this dish tastes more flavorful the next day. It thickens up and the flavors can mix a little. I would recommend spooning this over some noodles for some substance to it. It is a good, cold night dinner that is relatively easy to make with the above recommendations. P.S. It really does make your house smell unbelievable 🙂

  16. I made this tonight. My husband and I both loved it. However I had to cook it for an hour. I checked the chicken at 35 minutes and the chicken was still raw. We also put the chicken casserole on top of a bed of spaghetti.

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  19. Trying this tonight for sure!!! Will def. cook chicken first and will probably cover with foil for first 30 min. or so.

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