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Comfort Food

Chicken Parmesan Casserole

Chicken parmesan casserole delivers everything you love about classic chicken parm — crispy breading, tangy marinara, melted mozzarella — while skipping the mess of standing over a pan of frying oil. Chicken cutlets are baked until crisp, layered with sauce and cheese, then baked again until bubbly. It's an easy, crowd-pleasing dinner that comes together mostly hands-off.

Why you'll love this recipe

• No deep frying — chicken bakes until crispy
• All the classic chicken parm flavor, less effort
• Great make-ahead casserole for busy weeknights
• Leftovers reheat beautifully

Ingredients

Full ingredient list below — check off items as you shop or cook.

Instructions

1. Preheat the oven to 425°F (218°C) and lightly oil a large baking sheet.
2. Set up a breading station: flour in one dish, beaten eggs in a second, and panko mixed with 1/4 cup parmesan, Italian seasoning, garlic powder, salt and pepper in a third.
3. Dredge each chicken cutlet in flour, dip in egg, then coat thoroughly in the panko mixture, pressing to adhere.
4. Arrange the cutlets on the baking sheet and drizzle with 2 tbsp olive oil. Bake for 15-18 minutes, flipping once, until golden and cooked through.
5. Reduce oven temperature to 375°F (190°C). Spread 1 cup marinara in the bottom of a 9x13-inch baking dish, arrange the baked cutlets on top, then cover with the remaining marinara.
6. Sprinkle with mozzarella and the remaining 1/4 cup parmesan. Bake for 12-15 minutes until the cheese is melted and bubbling. Garnish with fresh basil before serving.

Tips for success

• Slicing the chicken breasts into thin, even cutlets ensures they bake through without drying out.
• Baking the breaded chicken on a wire rack (if you have one) crisps both sides without flipping.
• Use a good-quality jarred marinara or your favorite homemade sauce — either works well here.
• This casserole can be fully assembled a day ahead and baked just before serving; add 5-10 extra minutes if baking cold from the fridge.

Frequently asked questions

Can I use chicken thighs instead of breasts?

Yes, boneless thighs sliced into cutlets work well, though they'll be slightly richer in flavor than breast meat.

How do I keep the breading from getting soggy?

Bake the breaded chicken until crisp before adding sauce, and don't drown it in marinara — a moderate layer keeps the texture intact.

Can I freeze chicken parmesan casserole?

Yes, freeze the fully baked casserole for up to 3 months; thaw overnight in the fridge and reheat covered at 350°F until warmed through.

What should I serve with this casserole?

Spaghetti, garlic bread, or a simple green salad are classic pairings that round out the meal.

Nutrition (per serving)

Calories	410
Protein	41g
Carbs	22g
Fat	18g
Sodium	820mg
Sugar	6g

Nutrition values are estimates and will vary based on exact ingredients and brands used.

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