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Easy Baked Chicken Parmesan Casserole

Close-up of a bubbling Baked chicken Parmesan casserole with shredded chicken and a crispy, golden-brown cheese topping.
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A simple, no-fry casserole version of Chicken Parmesan baked in a 9×13 dish, featuring crispy breadcrumbs and melted mozzarella.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can marinara sauce
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (8 ounce) package egg noodles, cooked according to package directions
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the shredded chicken, tomato sauce, marinara sauce, Italian seasoning, garlic powder, salt, and pepper. Mix until the chicken is evenly coated.
  3. Stir the cooked egg noodles into the chicken and sauce mixture. Spread this mixture evenly into the prepared baking dish.
  4. Sprinkle the mozzarella cheese and Parmesan cheese over the top of the chicken and noodle mixture.
  5. In a small bowl, toss the panko breadcrumbs with the melted butter until coated. Sprinkle the buttered breadcrumbs evenly over the cheese layer.
  6. Bake for 20 minutes, or until the sauce is bubbly around the edges.
  7. Switch your oven setting to broil. Broil for 1 to 3 minutes, watching closely, until the breadcrumbs are golden brown and crisp.
  8. Remove from the oven and let it rest for 5 minutes before serving.

Notes

  • For a freezer friendly meal, assemble the casserole completely, cover tightly with foil, and freeze for up to three months. Thaw overnight in the refrigerator before baking. Add 10-15 minutes to the bake time if cooking from frozen.
  • This recipe is a great kid friendly dinner option. You can substitute the egg noodles with 4 cups of cooked rotini or penne pasta.
  • If you want a crispier topping, mix 1/4 cup of grated Parmesan cheese into the panko breadcrumbs before adding the butter.

Nutrition

Find it online: https://fooddexterity.com/baked-chicken-parmesan-casserole/