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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 Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 8

Ingredients

  • 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)

Instructions

  • 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.

Notes

  • Let the casserole rest before serving to avoid sliding layers and hot steam.
  • Double the garlic in garnish—toss croutons in garlic‑butter before topping for bold flavor.
  • Swap in fresh basil right before serving for bright, fresh herbal aroma.
  • For extra richness, stir in a handful of shredded eggplant or sautéed mushrooms into the marinara layer.
  • Leftovers reheat well in the oven or under a broiler for rebound crisp on top.