Chicken Parmesan Casserole (Print Version)

Comforting chicken casserole with marinara sauce and three cheeses under crispy breadcrumbs

# What You'll Need:

01 - 3 cups cooked chicken breast, shredded or cubed

02 - 2 cups marinara sauce

03 - 1 teaspoon dried Italian herbs

04 - 2 cups shredded mozzarella cheese

05 - 1 cup grated Parmesan cheese

06 - 1 cup panko breadcrumbs

07 - 2 tablespoons unsalted butter, melted

08 - 2 tablespoons chopped fresh parsley

09 - Cooking spray or oil for greasing

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.

02 - Spread the cooked chicken evenly across the bottom of the prepared baking dish.

03 - Pour marinara sauce over the chicken in an even layer. Sprinkle dried Italian herbs evenly across the sauce if using.

04 - Distribute shredded mozzarella cheese and half of the grated Parmesan cheese over the sauce layer.

05 - In a small bowl, combine panko breadcrumbs with melted butter. Mix until crumbs are evenly moistened. Stir in chopped parsley if using.

06 - Sprinkle the breadcrumb mixture evenly over the cheese layer. Top with remaining Parmesan cheese.

07 - Bake uncovered for 25 to 30 minutes, until the topping is golden brown and the cheese is bubbly.

08 - Let the casserole stand for 5 to 10 minutes before serving to allow the layers to set.

01 -

Transforms leftover chicken into something that tastes like it took hours to make
The crispy breadcrumb topping creates the most satisfying contrast to the tender layers beneath

02 -

Skip the foil cover while baking or your breadcrumb topping will steam instead of getting perfectly crisp
That 10 minute rest period seems like forever when everyone's hungry but it keeps the cheese from running everywhere

03 -

Shred your own mozzarella if you have time since pre-shredded cheese has anti-caking agents that affect melting
Grate Parmesan fresh from a wedge rather than using the shaker can for way more flavor