Name: Baked Chicken Parmesan Casserole with Mozzarella
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces; 3 cups marinara sauce; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 cup Italian-style breadcrumbs; 2 tablespoons olive oil; 1 teaspoon dried basil; 1 teaspoon garlic powder; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

Would You Believe I Only Started Making This Last Year?

Alright, so here’s the thing — I’d seen Baked Chicken Parmesan Casserole with Mozzarella plastered all over the internet, but, for some reason, it always seemed… well, fancier than my midweek mood. Then last winter, with a fridge full of leftover chicken and a craving for something cheesy, I just went for it. My first attempt was, let’s just say, more like cheesy chicken soup (too much sauce, classic rookie mistake), but the house smelled like an Italian grandma’s hug. My partner hovered by the oven impatiently, and the whole thing vanished before I could even take a picture for Aunt Robin. That was the start of our love affair with this dish! (Also, if you’re anything like me, you’ll want to make classic chicken parm at least once before trying my lazy version… just for fun!)

Why You’ve Got to Try This (In My Humble Opinion)

I make this when I want big flavor without much faff (read: all those breading steps are for the birds, no offense to birds). My family goes a bit wild for this—something about the gooey mozzarella and the crispy bits on top. Oh, and because I just throw everything in a dish and let the oven handle the heavy lifting. Honestly, this became my go-to after messing up the stovetop chicken one too many times (burnt-on cheese, anyone?)

Side note—if you’ve ever come home hangry, you know all you want is something warm, quick-ish, and not another sad frozen pizza. This is that dinner. Plus, you can tweak it a bit—my cousin swears by adding red pepper flakes, but I say that’s a bit rogue (try it if you dare!)

What You’ll Need (Give or Take)

500g (about 1 lb) cooked chicken, cubed or shredded (Rotisserie chicken is a lifesaver some days. But I also sometimes use leftover grilled thighs—works fine.)
2 cups (about 500ml) marinara sauce — I like Rao’s, but, really, use whatever’s lurking in your pantry. Grandma used only homemade, but who has time for that every week?
1 1/2 cups shredded mozzarella cheese — Or more. I don’t judge. Sometimes I grab a four-cheese blend if that’s all we have left over form taco night.
1/2 cup grated Parmesan (fresh is lovely, but the stuff in the green can? Absolutely fine)
1 cup panko or regular bread crumbs (I’ve even blitzed up old croutons in a pinch. Don’t tell the food police.)
1/4 cup fresh basil or parsley, chopped (dried works too; just use a teaspoon or so)
2 cloves garlic, minced (jarred garlic doesn’t totally ruin it, swear)
2 tbsp olive oil — or a good slug more, if you like your topping extra golden
Salt and pepper, to taste (I never measure. Probably should, though)

How I Usually Throw It Together

Preheat your oven to 200°C (400°F). Or a smidge lower if your oven runs hot (mine does—asks for new parts every Christmas).
Take a medium-large baking dish. Spread about half the marinara sauce at the bottom. (Don’t fuss about it being perfect. Just swoosh it around.)
Toss your chicken with the minced garlic, a generous sprinkle of salt, and a bit of pepper. I tend to sneak a bite here… you know, for science.
Layer the chicken onto the sauce. Pour the rest of the marinara over the chicken. Sometimes I add a splash more if it looks dry. Overthinking is my specialty.
Scatter mozzarella all over. Then the Parmesan. It will look like too much cheese, but believe me, it’s not.
Mix the breadcrumbs with the olive oil (and most of your herbs). For a second, it will look like wet sand. That’s good. Sprinkle it all over the top.
Bake uncovered for 25–30 minutes or until bubbling and golden brown up top. My oven gives it a tan in 27 minutes flat. Yours may need longer—use your nose, you’ll know.
Let it cool for 10 (or just 3) minutes, so it sets up a bit. Good luck waiting that long. Garnish with more basil if you remember.

Things I’ve Learned Along the Way

If you only have chicken breasts, no worries—just don’t overbake or it’ll get dry. Actually, thighs are juicier if you have them.
Running low on Parmesan? More mozzarella works. It’s not authentic, but who cares on a busy Wednesday?
Don’t use too much sauce; trust me, once I used a whole jar and it got soupy. (Still delicious on toast the next day though!)
Panko gets you that unbeatable crunch, but crushed cornflakes are surprisingly tasty too. Real kitchen ingenuity, right?

Stuff I’ve Tried—A Few That’s Actually Good

Swapped in eggplant chunks for half the chicken (for Meatless Monday). Pretty decent if you like a softer touch.
Used provolone instead of mozzarella when we ran out. Gave it a nice tang.
Mistake: once tried topping with potato chips. Too greasy! File under “never again”.
Extra red chili flakes if you love a kick—and my brother-in-law dumps hot sauce over his anyway. That’s a whole other post.

If You Don’t Have All the Gear…

A big enough baking dish is handy but—real talk—I once used a foil roasting tray, and it worked out just fine. You can use a cast iron skillet if that’s what you’ve got. Missing a garlic press? Smash it under a heavy mug (just don’t break your mug, like I did last month).

Baked Chicken Parmesan Casserole with Mozzarella

How I Keep Leftovers (When There Are Any)

This casserole will live happily in the fridge for two or three days, covered up tight. It warms up splendidly in the oven or microwave. But, honestly, it doesn’t last more than a day in my house; my partner raids the fridge at midnight. If you want to freeze it, wrap it up well before baking, then defrost and bake fresh. Sometimes the cheese texture gets a bit weird, but the flavor is still all there.

Here’s What I Serve It With (Or Not)

To me, you’re winning if you spoon this over spaghetti (the way my niece insists) or scoop it up with some garlicky bread and a pile of green salad on the side. My mom makes roasted broccoli every single time—weirdly, it’s become our tradition. You can also serve on top of creamy polenta—yeah it’s not classic, but it works.

If I Could Offer Just One Pro Tip…

I once rushed the cooling step and just went at it—ended up with molten lava cheese and zero shape. If you let it sit for at least 7-10 minutes, it’s way easier to serve, and the flavors meld better. I know it’s torture. Also, don’t scrimp on the salt here—cheese needs it!

Here’s Some Questions I’ve Actually Gotten

Can I prep this ahead?: Yep! Assemble, cover, chuck it in the fridge for up to a day. Bake fresh. The topping will still crisp up, promise.
Is it gluten-free?: Not as written, but swap in GF breadcrumbs—or sometimes I just use crushed rice crackers (surprisingly good).
Do I have to use mozzarella?: No way, mate. Cheddar or provolone work—honestly, try what you’ve got and see what happens. I do.
Where do you find your favorite marinara?: When not making my own, I grab Rao’s or DeLallo (this Bon Appétit post convinced me). But store brand is fine in a pinch—I’ve tried lots!
How do you keep the top crispy?: Don’t let the sauce or cheese cover the crumbs. If you want it extra crunchy, you can broil it for a couple of minutes at the end—just watch it close so you don’t end up with burnt casserole. (Trust me, that smell lingers.)

And that’s all I can remember for now, but if you’ve got other burning questions (or you just want to swap casserole stories), let me know. Happy baking — and don’t forget to sneak a bite “for taste testing”, because that’s half the fun!

Baked Chicken Parmesan Casserole with Mozzarella: A Cozy Favorite