Chicken Parmesan Casserole
This Chicken Parmesan Casserole transforms the flavors of classic chicken parm into a rich, shareable casserole, layering savory seasoned chicken, marinara sauce, garlic-herb aromatics, and melty cheeses topped with crunchy garlic croutons.
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
- 2 lbs chicken breasts cubed into bite-size pieces
- 3 cloves garlic minced
- ¼ tsp crushed red pepper flakes adjust to taste
- ¼ cup fresh basil finely chopped
- 25 oz jar marinara sauce
- 3 cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese divided
- 5 oz bag garlic croutons roughly crushed (keep some larger pieces)
Preheat the oven to 350°F. Grease a 9×13‑inch casserole dish generously with butter or cooking spray.
Place cubed raw chicken evenly in the bottom of the dish.
Sprinkle minced garlic, crushed red pepper flakes, and chopped basil over the chicken for aromatic seasoning.
Pour marinara sauce evenly over the seasoned chicken.
Combine half of the mozzarella and Parmesan and sprinkle over the sauce for melty, savory coverage.
Top with crushed garlic croutons, then sprinkle remaining mozzarella and Parmesan on top for a crunchy, cheesy layer.
Cover loosely with foil and bake for 45 minutes, allowing the chicken to cook all the way through and the cheese to melt.
Remove foil and bake another 15 minutes until the top is golden and bubbling. If the top browns too quickly, loosely cover with foil.
Allow casserole to rest for around 10 minutes before serving to let the juices settle and the layers firm up slightly.
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Let the casserole rest before serving to avoid sliding layers and hot steam.
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Double the garlic in garnish—toss croutons in garlic‑butter before topping for bold flavor.
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Swap in fresh basil right before serving for bright, fresh herbal aroma.
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For extra richness, stir in a handful of shredded eggplant or sautéed mushrooms into the marinara layer.
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Leftovers reheat well in the oven or under a broiler for rebound crisp on top.