Best Parmesan Chicken Casserole Recipes

CHICKEN PARMESAN CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
• Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.

BAKED CHICKEN PARMESAN CASSEROLE RECIPE

Steps:

• Pour the olive oil in the bottom of a 9x13" baking pan and spread around so that it covers the entire surface. Add crushed garlic and red pepper flakes and spread it around so it is easily distributed.
• Place whole chicken breasts in the pan. Pour marinara sauce on top of the chicken. Sprinkle basil on top of sauce. Sprinkle half of the cheeses on top of the basil. Dump all the croutons on top of that. Finish it off with the other half of the cheese.
• Bake at 350 degrees for 40- 55 minutes (it depends on how large your chicken breasts are- mine cooked for about 50 minutes).
• Let stand for about 10 minutes after you pull it out of the oven and serve!

PARMESAN CHICKEN CASSEROLE

Steps:

• Cook pasta, drain.
• Preheat oven to 350 degrees.
• Heat butter and olive oil together gently over medium heat.
• While noodles are cooking, mix bread crumbs, Italian seasoning, and Parmesan cheese in a large ziplock bag or bowl with tight-fitting lid.
• Place diced chicken in the bag or bowl and shake vigorously, coating chicken with bread mixture.
• Cook chicken in butter/oil mixture until cooked through, and browned on all sides. (about 10 minutes).
• Layer baking dish with noodles, 1/2 sauce, 1/2 shredded cheese, chicken, remaining sauce, remaining cheese.
• Bake 30 minutes or until heated through and cheese is melted.

PARMESAN POPPY SEED CHICKEN CASSEROLE

Steps:

• Place chicken breast in lightly greased baking dish, season with seasoned salt, and pepper. Bake at 450 for 30-35 minutes, until breasts are done. Remove from oven and reduce heat to 350°F.
• In medium bowl add cream soup, sour cream, poppy seeds, and 1/4 cup of parmesan cheese. Stir well.
• Chop chicken and add to bowl of soup and sour cream mixture. Stir well.
• Place chicken in a lightly greased 11x7x1 1/2 inch baking dish, spread evenly.
• Combine crushed crackers, 1/4 cup of parmesan cheese, and butter and sprinkle over chicken mixture. Bake uncovered at 350°F for 30 minutes.
• Note: You do not have to roast the chicken, I just prefer the layer of flavor. You can also use fat-free sour cream and soup to save fat.

CHICKEN PARMESAN SKILLET CASSEROLE

Steps:

• Heat oven to 400°F. In 10-inch ovenproof skillet, melt 1 tablespoon of the butter over medium heat. Add bread crumbs; cook 3 to 5 minutes, stirring frequently, until toasted. Transfer to small bowl; stir in Parmesan cheese.
• Wipe out skillet. Melt remaining 2 tablespoons butter in skillet over medium-high heat. Add chicken and salt; cook 4 to 6 minutes without moving, until chicken is browned and releases easily from pan. Stir; cook 3 to 5 minutes longer, stirring frequently, until chicken is cooked through. Stir in garlic, Italian seasoning and pepper flakes; cook and stir 30 seconds.
• Stir in sauce; heat to simmering. Remove from heat; top with mozzarella cheese. Bake 3 to 5 minutes or until cheese is melted.
• Sprinkle with bread crumb mixture. Top with basil.

CHICKEN PEPPERONI PARMESAN CASSEROLE

Steps:

• Place chicken strips in a 13x9 inch baking dish sprayed with nonstick cooking spray. Sprinkle with 1/3 cup parmesan cheese. Top with pepperoni, then the sauce, then the pizza cheese. Sprinkle with the italian seasoning and additional parmesan cheese. Cover and bake at 350 degrees or until chicken is hot and cheese is melted.

CHICKEN PARMESAN CASSEROLE

Steps:

• In a 9x13" baking pan, add the 2 tablespoons olive oil. Add the minced garlic and red pepper flakes; spread it around so it covers the bottom of the pan.
• Place chicken breasts in the pan. Pour the sauce on top of the chicken. Sprinkle basil on top. Sprinkle half of the cheeses on top of the basil. Dump all the croutons over mixture and finish it off with the other half of the cheese.
• Bake at 350 degrees for 45- 55 minutes until breasts are cooked through; remove from oven. Let stand for about 10 minutes before serving.

CHICKEN STOVE-TOP PARMESAN CASSEROLE

Steps:

• 1. Boil potatoes til just fork tender, drain. Over medium high heat, coat bottom of large skillet with olive oil. Add potatoes and lightly brown on all sides.
• 2. Wash and pat dry chicken breasts. Liberally salt and pepper. Put in skillet, pushing potatoes to the edges. Brown thoroughly on both sides.
• 3. Meanwhile, in small bowl combine soup, half and half, and parmesan cheese. Mix well.
• 4. Add soup mixture and rosemary to skillet, lower heat to low. Cover and simmer 20 minutes.
• 5. Add peas and simmer another 5 minutes.

PARMESAN CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 450°.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Add garlic; sauté 30 seconds. Remove rice from bags; add to pan. Sauté 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13 x 9-inch baking dish coated with cooking spray.
• Arrange chicken thighs in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture.
• Bake at 450° for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken and rice done.

CHICKEN PARMESAN MEATBALL CASSEROLE RECIPE - (4.5/5)

Steps:

• Bring a large pot of water to a boil and add the pasta. Cook for 1 minute less than package directions state. Preheat oven to 450 degrees. While the pasta is cooking, prepare the meatballs. Add all of the ingredients to a large bowl and use your hands to mix them together well. Form into small balls, about 1 inch in diameter and place on a parchment lined baking sheet. Bake for 10 minutes or until cooked through and no longer pink. Remove from the oven and reduce the oven temperature to 350 degrees. Add the pasta sauce to a large bowl and stir in the cooked pasta and meatballs. Stir gently to coat everything in sauce. Spread half of the pasta and meatballs into a 9x13 baking dish. Top with half of the mozzarella cheese. Repeat layers. Sprinkle with Italian seasoning. Bake for 20 minutes or until the cheese is melted. Serve immediately.

GARLIC PARMESAN CHICKEN ALFREDO CASSEROLE?

Steps:

• Preheat oven to 350 degrees F.Coat a large 9''- x-13'' baking dish.Add 1 cup shredded parmesan cheese.
• In a large of salted boiling water,cook pasta according to package directions until al dente.Drain immediately and set aside.
• Heat olive oil in a large skillet over medium heat.Season both sides with sea salt/black pepper,poultry seasoning,garlic powder and 2 teaspoons italian seasoning.
• Add to skillet and cook until the chicken is cooked through,8 minutes per side.Remove from heat.Place on a large plate.Let it rest for 5 minutes before slicing crosswise.
• Melt garlic butter in a same skillet over medium heat.Add minced garlic and cook until is fragrant,about 30 seconds.Whisk in flour and cook until the mixture is bubbling and golden,2 minutes.
• Gradually add heavy cream,half and half,cream cheese and garlic parmesan sauce,whisk constantly.Bring mixture to a simmer and stir in remaining shredded parmesan cheese.Let simmer until the sauce is thickens;1 minute.Season with sea salt/black pepper.
• In a large bowl,combine cooked penne pasta,sliced chicken and garlic parmesan alfredo sauce.
• Spread about half of the pasta mixture on the bottom of prepared baking dish,then sprinkle with half of pepperjack cheese.
• Add the remaining pasta mixture and top with more pepperjack cheese.
• Bake for 30 minutes or until the cheese is melty.

CHICKEN PARMESAN PASTA CASSEROLE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C), and preheat an oven to 350 degrees F (175 degrees C).
• Place the flour, egg, and bread crumbs in 3 separate bowls. Mix the garlic powder into the bread crumbs. Working in batches, coat the chicken breast in the flour, then dip them in the egg, and finally coat with the bread crumbs. Carefully fry the coated chicken in the hot oil in small batches until golden brown and no longer pink in the center, 3 to 4 minutes. Drain the fried chicken over paper towels.
• Combine cooked pasta, fried chicken, 1/2 package of mozzarella cheese, and 1/2 cup grated Parmesan cheese in a large bowl. Stir in the marinara sauce. Pour the red wine into the empty marinara sauce jar; cover and shake the jar, and empty the contents into the bowl of pasta. Stir to combine. Spread pasta mixture in a large casserole dish, and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle with the remaining 1/2 package of mozzarella cheese and 1/2 cup of Parmesan cheese. Return to the oven, and continue baking until the cheese has melted, about 30 minutes. Remove from the oven, and allow to rest for 5 minutes before serving. Serve hot.

BEST CHICKEN PARMESAN CASSEROLE

Steps:

• Coat the bottom of a 9 X 13 inch casserole dish with olive oil and sprinkle with garlic. Arrange the chicken in bottom of dish, and pour spaghetti sauce over chicken. Sprinkle basil over spaghetti sauce, and top with half the mozzarella cheese, followed by half of parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and the remaining parmesan cheese
• Bake at 350 degrees about 35 to 45 minutes until cheese and croutons are golden brown and chicken is no longer pink inside.

BETTY GIVAN'S PARMESAN CHICKEN CASSEROLE WITH WILD RICE

Steps:

• Preheat oven to 350 degrees F.
• Mix the three cans of soup with 2 cups of milk and the stick of butter in a saucepan. Place the saucepan over low heat as you work on the chicken, being sure to stir the soup mixture occasionally.
• Remove any extra fat, skin, and gristle from the chicken and discard it. Cut the uncooked chicken breast meat into bite-sized chunks (or cubes).
• When the soup mixture is hot and smooth, start assembling your casserole. Use a large oven proof (pyrex) casserole dish, about 14" x 10" x2". If you don't have a dish this large, make two small casseroles and cook for a shorter time. Spray baking dish with cooking spray, if desired. This is not a necessary step, however, though it might make serving a little easier.
• Pour 1/2 of soup mixture into bottom of baking dish. Lightly and evenly sprinkle the long grain and wild rice over the top of the soup mixture. Reserve the seasoning pack for another use. Next, place the chunks of uncooked chicken evenly over the top of the rice. Now pour the remaining soup mixture over the top of the chicken chunks. Finish off the casserole by generously sprinkling the top with grated Parmesan cheese. You may grate fresh Parmesan cheese or use Kraft's. It is important that you sprinkle plenty of the Parmesan cheese. Betty uses 1/2 of the large Kraft can.
• Cover the casserole with aluminum foil and bake in the preheated oven for about 1 hour. Remove the foil and brown the top for about 15 minutes. If you bake the casserole uncovered for 1 hour 15 minutes, it won't be quite as saucy. Serve while hot.

CHICKEN PARMESAN CASSEROLE

Steps:

• Cut chicken strips into thirds.
• In a large casserole dish, combine pasta, chicken, spaghetti sauce, and half of the cheeses; mix well.
• Sprinkle remaining cheeses over top and then sprinkle with parsley.
• Bake at 350° for 35-40 minutes until hot and bubbly.

CHICKEN PARMESAN CASSEROLE WITH PASTA

Steps:

• Preheat oven to 350 F and grease 8 ½ x 8 ½ inch casserole with olive oil or spray with cooking spray. Place chopped cooked chicken in baking dish and pour marinara sauce over the chicken, stir to combine. Spread shredded mozzarella cheese on top to cover the chicken. Sprinkle with grated parmesan. In a bowl stir together bread crumbs and Italian seasoned salt. Add 1 tablespoon of olive oil and stir well. If it seems to dry and the crumbs are not evenly moistened add more olive oil and stir to combine. It depends on the texture of bread crumbs you us. Finer crumbs will seem to dry and need more oil, flacked crumbs like Panko need less oil. Sprinkle bread crumb mixture over the cheese and bake 20-25 minutes until bread crumbs get nice golden color. Sprinkle freshly chopped parsley before serving if desired. If you want to make this ahead and freeze for later DO NOT BAKE, just cover the casserole and place in the freezer. Thaw completely before baking.

CHICKEN PARMESAN CASSEROLE

Steps:

• preheat oven to 350 degrees. Coat a 13 * 9 glass baking dish with the olive oil, then add garlic and brush to coat entire pan. Sprinkle some of the red pepper flakes to taste. Then place chicken in pan. Then pour marinara sauce over chicken. Then sprinkle half of the mozzarella and the parmesan cheese over sauce. Then add homemade croutons. Then add remaining mozzarella and parmesan cheese. Bake for approx. 30 minutes, maybe longer if you use larger breast. Your meat should read 155 degrees.
• Recipe for Homemade Garlic Croutons: italian bread butter garlic salt parsley Butter both sides of the bread and sprinkle with garlic salt and parlsey (both sides). Then cube butter bread into approx. 1 inch cubes and place on baking sheet. Bake at 300 degrees for 30-45 minutes. Stirring every 15 minutes.

PARMESAN CHICKEN CASSEROLE - THE COOKIN CHICKS

Steps:

• In a small bowl, combine the mayonnaise, 3/4 cup Parmesan, seasoning salt, black pepper, and garlic powder. Set aside.
• Place diced chicken into a greased 9x13 baking pan.
• Spread mayonnaise mixture evenly on top of the chicken.
• Sprinkle remaining Parmesan cheese on top of mayonnaise mixture.
• Place baking pan in preheated oven, 375 degrees, and bake for 30-35 minutes.
• Remove from oven and serve over pasta, rice, or by itself.