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Chicken parmesan casserole
Stroller Envy

Chicken Parmesan Casserole

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Prep Time 20 minutes
Cook Time 35 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 1 tablespoon olive oil plus 1 teaspoon for dish
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 24 oz marinara sauce
  • 1 1/2 cups shredded mozzarella
  • 1/2 cup grated Parmesan divided
  • 3/4 cup panko breadcrumbs
  • 2 tablespoons unsalted butter melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning

Method
 

  1. Heat oven to 375°F; oil a 9x13-inch dish with 1 teaspoon oil. Season chicken with salt and pepper.
  2. Heat remaining tablespoon oil in a large skillet over medium-high heat. Cook chicken, in two batches if needed, 6–8 minutes, turning, until browned and largest pieces reach 165°F. Do not partially cook chicken for storage.
  3. Toss cooked chicken with marinara; spread in dish. Top with mozzarella and 1/4 cup Parmesan. Mix panko, melted butter, remaining Parmesan, garlic powder and Italian seasoning; scatter evenly over top.
  4. Bake 20–25 minutes, until topping is golden and casserole's center reaches 165°F. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
To freeze, cool the fully cooked chicken and sauce promptly in shallow containers; refrigerate within 2 hours and freeze cold for up to 2 months. Freeze mozzarella and Parmesan separately; prepare crumbs fresh. Thaw chicken mixture overnight in the refrigerator, heat covered at 375°F for 25–35 minutes, add cheeses and crumb topping and bake uncovered 15–20 minutes until 165°F in center.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.