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Chicken Parmesan Casserole


Chicken Parmesan Casserole made with diced chicken and layered with red sauce, mozzarella cheese and topped with croutons. Serve over your favorite pasta.

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Rate this recipe 4.2/5 (54 Votes)


  • 2 pounds boneless, skinless chicken breasts, cubed
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes, or more if you want it hot
  • 1/4 cup fresh basil, finely chopped
  • 2 cups marinara/pasta sauce
  • 1 1/2 cups 2% reduced fat shredded mozzarella cheese, divided
  • 2 ounces Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided
  • 3 1/2 ounce garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)


Servings 8
Adapted from


Step 1

Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray.

Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce layer, sprinkle ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the remaining cheese.

Bake for 40-45 minutes. Let stand for 5 minutes before serving.

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