Parmesan Chicken Casserole

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Since my “Melt in your Mouth Chicken” has been such a hit with everyone, I decided to change it up just a bit and make it more into a casserole. Not too many changes to the original dish, mainly just the fact that instead of using whole chicken breasts, it is diced chicken, making it easier to serve over something! I served this over spaghetti noodles last week and the entire family was ranting and raving over how yummy this was. The cooking time was less due to the chicken being cut up, the flavor was amazing, and the chicken was incredibly moist. The leftovers the next day were just as good, making this a meal I will definitely make again!!

DSC_0070

5 from 6 votes
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Parmesan Chicken Casserole
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

A twist on my #1 recipe "Melt in your Mouth Chicken". This casserole comes together in no time and is packed with amazing flavor!

Servings: 6
Author: The Cookin' Chicks
Ingredients
  • 6 boneless, skinless chicken breasts, diced
  • 1 cup mayonnaise (or Greek yogurt)
  • 1 cup shredded Parmesan cheese
  • 1 tsp seasoning salt
  • 1/2 tsp ground black pepper
  • 1 tsp garlic powder
Instructions

  1. In a small bowl, combine the mayonnaise, 3/4 cup Parmesan, seasoning salt, black pepper, and garlic powder. Set aside.

  2. Place diced chicken into a greased 9x13 baking pan.

  3. Spread mayonnaise mixture evenly on top of the chicken.

  4. Sprinkle remaining Parmesan cheese on top of mayonnaise mixture.

  5. Place baking pan in preheated oven, 375 degrees, and bake for 30-35 minutes.

  6. Remove from oven and serve over pasta, rice, or by itself.

Recipe Notes

*Chicken will be a bit "soupy" from the liquid being released as it cooked. Use a slotted spoon to serve. 

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**Others have greased a cooling rack and placed the chicken on a cooling rack to "drain" liquid as it bakes. However you choose to try it, you'll love it!

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329 comments

  3. Kim says:

    I don’t consider 3 pages of BS and the recipe printing onto 2 pages — one with the picture and one with the ingredients– being printer friendly. NOT happy about my ink and paper being wasted.

  4. Kristin says:

    I believe there is a box that allows you to opt out of certain things when printing? I am sorry for the inconvenience and will be sure to look into it. Hopefully I can fix that and allow the printing process to be easier 🙂

  7. Sheree says:

    To the lady with the complaint about the printer..Did you click on the link to make it printer friendly, because it brings you to a simple one page print. This does sound delish. Can’t wait to try it.

  8. Kristin says:

    The pasta is just a boxed pasta that I cooked in boiling water until cooked al dente. I drained the water, added some olive oil and Parmesan cheese to the pasta, and served the chicken on top! 🙂

  9. Kristin says:

    The chicken goes into this casserole raw, and in the 30-35 minutes, cooks through. Based on thickness of chicken, the time may need to be altered some 🙂

  13. Kristin says:

    If I remember right, I believe the recipe is on page 2, try printing that page. The intro and picture always bump the recipe to page two when I go to print it. Sorry about that!

  14. Kristin says:

    I have tried it both ways. Personally, I prefer the mayonnaise as it is much more flavorful, however, the yogurt is a nice change as well!

  15. mamulka says:

    Look at the picture before starting printing…
    Some people… always blame others for their own stupidity……

  16. Vikena G Thigpen says:

    I made this dish today and both my husband and I loved it. We were wondering if you could make it ahead, but not cook it and freeze thi dish. Then take out of freezer. thaw and then cook?

  17. Rosemary says:

    You shoud never freeze mayonnaise…so I would say you could chop up the chicken ahead of tme and put in freezer bag and defrost chicken and add the rest of ingredients

  18. Julie M says:

    I’ve used mayo many times to coat chicken. I either dip it in bread crumbs after coating it. Or sprinkle it with a dried onion mix. I’m going to try your recipe now because I’ve never thought to mix in cheese. But, you have me thinking about using the mayo with olive oil.
    I love a dinner you can throw in the oven and forget!

  19. Karen says:

    I made this tonite, and it was delicious, but it was very, very soupy. I used Greek yogurt, so maybe that made it more watery? I scooped the chicken out of the baking dish using a slotted spoon to drain it and served it over spaghetti. My family LOVED it, but I’m looking for ideas regarding the soupiness.

  21. Kristin says:

    I don’t think the mayonnaise would freeze too good, may get too watery. One of the commenters above suggested cutting the chicken ahead of time to freeze and adding the other ingredients when you are ready to bake. I would follow that suggestion to avoid freezing the mayo. So glad you enjoyed it!! Its a new favorite in my house!!

  23. Kristin says:

    Great thinking on using the mayo with olive oil. I bet bread crumbs would be really good on this, now you have my brain thinking about varieties, haha!! 🙂

  24. Kristin says:

    So glad you enjoyed this!! The Greek yogurt does cause this to be a bit more soupy, however, the mayo does this slightly as well. The chicken and topping of this recipe release juices while cooking, causing this to have liquid in the dish. Scooping out the chicken is the best way to avoid getting the liquid on your plate. I typically cook the dish and then carefully drain some of the liquid prior to serving! Hope that helps 🙂

  30. Paula says:

    This looks great and easy for a working Mom to put together for a family meal. I can’t wait to try it tonight. Thank you for posting. Sorry some folks are always so negative. Wish folks would adhere to “if you can’t say something nice, don’t say anything.”

  31. Kristin says:

    Thanks! This definitely is the perfect dinner for a working mom!! Hope you enjoy it!! Keep me posted if you try it 🙂
    Have a great day!

  32. Paula says:

    Tried it tonight – it was wonderful!! I used chicken thighs instead of breast meat because we like dark meat. Had it with rice and roasted Brussels sprouts. Thank you!!!

  34. Jackie says:

    Do you know the nutrition info for this dish? Specifically the fat and sodium percentages per serving? Thanks!

  35. Kristin says:

    Here is the info per serving 🙂

    Calories 250.2
    Calories from Fat 100
    Total Fat 11.2 g
    Saturated Fat 4.3 g
    Cholesterol 93.3 mg
    Sodium 261.2 mg
    Total Carbohydrate 1.3 g
    Dietary Fiber 0.1 g
    Sugars 0.1 g
    Protein 34.2 g

  36. Sarah says:

    I made this using greek yogurt & it was very soupy! Also didn’t get browned like the picture. It tasted good, though!

  37. Kristin says:

    The moisture from the yogurt and chicken does make this have a lot of liquid. I recommend using a slotted spoon to serve this, so the liquid stays in the pan. It keeps the chicken moist, and the liquid off your plate 🙂
    Glad you enjoyed it!

  38. cindy says:

    Drain the yogurt first though cheesecloth to avoid the soupy texture. The yogurt will release a lot of water that will not end up in your dish.

  39. Corinne says:

    Like the recipe. I was wondering if I can use miracle whip instead of mayo? That is what I have always used not mayo. Just wondering if anyone has done this. Tia Corinne

  42. Lori says:

    Could you place a baking rack in the bottom of your pan and place the chicken on it? This would keep the chicken out of the soupy juices. You could then lift rack out and put chicken on a serving plate or on top of you pasta,rice or whatever you are serving it on.

  44. Cathy says:

    Hi, I made the recipe last night and it turned out delicious! I was wondering if it would be OK to freeze it (made with mayo) after it has been cooked!

  45. Kristin says:

    Sure! As long as you have cooked it prior to freezing, it should be just fine! It may be a little liquidy when thawed, but just use a slotted spoon when serving, to drain the juices! So glad you enjoyed this!!

  46. Velta says:

    A copy and paste into a clean page always works and avoids any graphics or other content you’d rather not print. Easy to save to your own recipe file.

  48. Anonymous says:

    This was absolutely delicious. I was in a hurry so just fried up the chicken and added the rest in the frying pan. It was so fast and easy. I used regular plain yogurt which also made it a healthy meal choice.

  50. natalie says:

    Not sure how the recipe will be but I will not be using anymore of your recipes if printer friendly means 11 pages for a recipe that should fit on an index card. Please fix the print feature.

  55. Kristin says:

    I am hoping to attempt that this week, we’ll see how it works out! Fingers crossed as that would make this recipe even easier, 🙂

  56. Lisa says:

    If you are having trouble printing the recipe just copy and paste it into a word document and print it from there.

  60. Shelly says:

    Just mix the mayo mixture and it tastes amazing…can’t wait to finish preparing it & serving it to my family. I’ll let you know how we liked it.

  61. Kristin says:

    Yep, just some dried Parsley for added color 🙂
    it isn’t required and doesn’t change the flavor any, so I omitted it from the recipe 🙂

  64. Shelly says:

    It was so relish! The most easiest recipe to make. I used the mayo and did add a little oregano to the top. Served it on top of spaghetti and with a salad. Loved it! Thanks for sharing it!

  68. Lori says:

    I altered the recipe. I used 1/2 c low fat mayo
    to 1/2 c low fat sour cream, added 1 T light Olive oil, sprinkled Basil & Oregano overtop with the remaining Parm (1/4 cup)
    I am serving over Angel Hair Spag, and Broccoli on the side.

  70. Diane says:

    I would recommend adding in the recipe to drain the chicken afterwards… It startled me when I got the chicken out and my husband almost wouldn’t eat it. We did, but I could tell with his every bite that he thought he would be getting sick lol. Wish I would have read the comments first so we could have been a little more confident that it was suppose to be soupy. Had a nice taste though so I’ll have to try again

  75. Kristin says:

    It is on a bottle called seasoned salt, its a bit different than regular salt and the color is more “orangish”. If you cannot find it, you can use the Mrs Dash bottle, or garlic salt 🙂

  79. Kristin says:

    Hmmmm, what kind of mayonnaise did you use? This is supposed to create a thick coating on top of the chicken basically, and the chicken will be moist. Let me know what kind of mayo you used and we can narrow down potential reasons why it was oily 🙂

  80. Anonymous says:

    This was FANTASTIC ppl!! I can’t wait to make it again! Thanks for this delish recipe. One of my ALL TIME favorites!!!

  82. Terri Gardynecki says:

    I used 1/4 cup Hellman’s and the rest plain yogurt. Had water in dish after baking. This was taste and what I used to ‘season’ the noodles on the plate! Oh so good!!

  83. Terri Gardynecki says:

    To Karen…I also used Greek yogurt. Mine too was soupy. That’s whamade it so good! I used the liquid to season each plate of noodles before topping it with the chicken. Had I not done that it would have lacked a ‘sauce’. Very very good…again
    One of my ALL TIME FAVORITES!!!

  84. Dawn says:

    If the result creates so much liquid, you may be able to add the pasta dry to the dish, and then put the chicken mixture on top, cover with foil and bake. You will

  85. Dawn says:

    Need to increase the baking time, perhaps to one hour. I would suggest a spiral pasta or a pene. Just an idea to eliminate a separate step.

  89. Kristin says:

    Hmmmm, I like the idea of eliminating a step, the only thing that makes me hesitate, is putting raw chicken over the pasta. Then again, I think that that should be fine since it would be cooking right away. Ill definitely try that soon!!! Thanks Dawn!

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  97. Kristin says:

    You can cut the recipe in half and use an 8 x 8 baking pan instead of a 9 x 13. You may have some leftovers the next night to enjoy, but not nearly the amount of the whole recipe 🙂

  98. Kyle says:

    Made this for dinner tonight. It was so good! I added broccoli to the recipe and it was a huge hit:) Thanks for the inspiration!

  99. Wendy W says:

    I have made this relish dish several times I got this off of someone’s FB page. I have altered it 100 different ways one of the top ways my family like this dish is this way: I use the full chick breast. I wash and pat dry the chick then I dip in Panko bread crumbs. I set aside the breasts while I mix equal parts mayo (Helmand olive oil or low fat) and Kraft Parm in the shaker I add 1/4c white wine, salt and pepper or Everglades seasoning. A dollop of sour cream or Fage plain Greek yogurt. My mixture is paste like. I then spray my pan put my chix breasts in pan, take a spoon and dollop the mixture over the breasts then gently spread it to coat the entire breast both sides add more Panko on top and bake. The mixture makes a nice gravy and Browns up nicely we eat it over potatoes,noodles, rice,coups cous pearls or quinoa. It is not liquidy at all again I make it like a paste and use a lot of breadcrumbs. This is my really fattening way but so good. You just have to play with this recipe, even though it sounds like a lot of steps it is not. Boneless chix thighs are delish this way but I find them to be soupier than the breasts.

  104. Sarandipity says:

    Can’t wait to try this. Also can’t believe people get so testy about printing. All printers are different, but if you click on that little link on the first page that says “printer friendly” – wow.

  109. Cheryl says:

    i asked my husband to cut the chicken breasts in bite size so when I got home I could start cooking. He wasn’t listening- imagine that- he cut and then boiled the chicken. I put in oven with the topping using Helmans real mayo- not one bit soupy. Served over angel hair pasta with olive oil and Parmesan cheese on noodles also. So good, my husband loved it. It browned up nice. Only cooked for about 15 minutes

  111. Kristin says:

    The only reason I am hesitant to say yes, is that the chicken is raw over the pasta. Most of the juice/liquid is from when the chicken cooks, so I don’t know how it would be. I would assume it would be less soupy since the liquid would be absorbed into the pasta though. Hmmmmm, good question though!!

  112. Patty says:

    Cooking this tonight, can’t wait, I’m putting green pepper and onion in my chicken, serving over penna pasta, can’t wait…thanks for the recipe Kristin

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  119. Kerri says:

    I made mine with greek yogurt and poured the soupy mixture carefully from the pan over the drained pasta. Problem solved. 🙂

  122. Yo says:

    To all that are having trouble with printing all the pages just highlight the recipe, then hit print, when the print box appears change the print from all to select. That way you will only print the recipe. I just did.

  123. Melissa says:

    I made this yesterday it was delicious. The next time I would brown the chicken a little. We didn’t like the texture of the chicken. Also it would keep the cheese/mayo mixture from becoming watery and it would of browned the cheese better.

  130. Kristin says:

    I typically like to cook it separately because it is raw chicken in the beginning, but let me check the comments from others and see if someone else has tried it 🙂

  131. Dimitrina says:

    I had cooked this dish tonight and it was absolutely scrumptious. One of my favourite so far. I had applied few changes tho. I didn’t layer the mayo and spices on top, I mixed it with the chicken like a marinade that one will cook the meat in it. I added poultry spice and substituted the garlic powder with fresh minced garlic. I also didn’t have enough freshly grated parmesan so mixed with the powdered one I had and some marble cheese. I saved the grated parmesan for the top and added some Italian seasoned bread crumbs. The chicken came out so juicy and soft. OMG it was so delicious . Thank you for sharing this recipe.

  135. Xander says:

    Hello! I’m going to make this today and I wanted to know if I need to cook the chicken first. I have frozen diced chicken.

  136. Stephanie says:

    Try putting the mix in the fridge for a day or at least a few hours before cooking. This keeps it from becoming so “watery/soupy” when making any type of casserole dish.

  138. renee says:

    I make it with Miracle Whip and its wonderful that way too. I would think using frozen cubed chicken would be fine, just increase the cooking time and make sure its done.

  139. Kristin says:

    Definitely! I actually just made this for dinner again tonight and used all the suggestions from this post! Stay tuned for a new and improved version, it was even better (if that’s possible) than this one!!

  141. chris says:

    I browned the chicken first and used half mayo/half greek yogurt. Also poured the liquid into a saucepan after baking to reduce it & thicken it up. Delish!

  144. Kristin says:

    Sure! If you want to. The liquid is similar to a chicken broth, so it definitely could add a bit of flavor to the pasta, rather than straining it 🙂

  147. Rosa says:

    Cant wait to try this! Looks yummy! Going to cook it in my cast iron skillet. – Also, to those having issues with printing. There is a simple solution! Just highlight the recipe with your mouse press CTRL+C to copy and then open up notepad or word and CTRL+ P – Voila! Just the recipe on the page.

  149. Sharon says:

    LOVE this!! It is a new family favorite. I use 2 boxes of Pasta Roni parmesan angel hair pasta and it is awesome mixed together.

  151. Sharon says:

    BTW… I made it 2 different ways. 3 times with “grated” Parmesan and 1 time with “shredded” We like the grated parmesan much better.

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  154. Kathy says:

    Your recipe sounds wonderful and I plan to try it. I’ve been thinking about the soupy problem. You probably could put some uncooked rice in the bottom of the pan before adding the chicken. Minute rice would certainly have time to absorb the liquid and eliminate the soup. I often use uncooked long grain rice in casseroles and it works fine. It really depends on the amount of liquid and the cooking time. A little experimentation is needed, but this should solve the problem.
    About the printing – I don’t know what the others are doing, but when I pressed printer friendly, I got a version that printed out on 2 pages. It had your commentary, a picture of the chicken, and part of the recipe on the first page. The recipe instructions were forced onto the second page. If that’s a problem for some, there is a “Remove Image” check box the takes the picture away, and it fits nicely on a single page.

  160. Anonymous says:

    Seriously people if you’re having that much trouble printing the recipe just COPY AND PASTE it into a word document and print it.

  161. Nancy says:

    Going to try this tonight!! YUM! As far printing goes Jeesh this is a recipe not a printing lesson!! She’s teaching us to cook not to print…figure it out people!! Kristen keep up the delish recipes. Thank you!!!

  162. Amanda J says:

    I made this last night and both of us loved it! Easy to make too. I don’t think it was any soupier than what you normally get from baking chicken and I did use greek yogurt. I removed the chicken when it was done, dumped the spaghetti into the baking dish, stirred it around to coat it with the chicken stock and melted cheese, no soup left or lost flavor. I added the chicken back on top before serving. My husband wants this again. Thanks so much!

  163. Mark says:

    I first tried this several years ago, it was on the back label of a Hellmann’s mayo.jar. the main difference is (instead of the salt, pepper and garlic) they used Italian seasoned bread crumbs. They have more on Yummly.com/hellmanns
    Your yogurt option looks like it would be worth a try.

  172. Karen says:

    Made this the other night with rice and side of broccoli. Then the next day ate leftovers with pasta. Enjoyed the pasta more. Also threw the broccoli in with it. So Delicious!!! Definitely making it again. Thank you

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  177. Dj Sires says:

    If you copy and paste what you want, and just send that to yourself in an email, you can print that. No worries about wasted ink or paper! So…does that mean the recipe tasted badly? :-/ I was in a hurry, and just just cooked chicken with the other ingredients, and baked it on top of cooked spaghetti. A keeper for sure! Taste and appearance were both top notch! Thanks for the recipe.

  179. Lisa says:

    Holy YUM!!! I doubled all of the mayo topping ingredients because I wanted a lot of “sauce” – and it worked perfectly. BIG flavors. Mix that “soupy” liquid that comes from the cooked chicken into your pasta – angel hair was great here. I also added an 8 oz package of sliced mushrooms on top of the chicken (under the Mayo mix). This would also be great with spinach and/or artichokes. Better than any restaurant meal!!

  183. Diane says:

    This looks delish – I might mix the chicken with the mayo/cheese & add mushrooms, then put it in the baking dish. If it’s too soupy, I’ll mix it into the cooked pasta. Had no problem printing, deleted the picture, printed on 1 page

  185. Lisa says:

    Has anyone tried cooking the pasta with the chicken? It would soak up all of the extra juices, but it may alter the cooking time some???

  187. Clair says:

    I can’t believe people are moaning about the printer issue it would take you 1minute to make a note of ingredients and instructions it would take me longer to turn printer on wait for it to load up and then print ! Seriously ! Sounds like a great recipe is it very cheesy though as I’m not too keen on cheese.

  188. Kristin says:

    Nope, this isn’t cheesy at all. If you want though, you can decrease the amount of Parmesan cheese in this recipe to make it to your tastes!! Enjoy!!

  189. Kim says:

    It was delicious. I used mayo and cajun seasonings to go with black beans and rice side dish I was serving. Loved it!

  191. Edna Kloper says:

    I made this a few times always a big hit in my house. I use 1/2 mayo and 1/2 greek yogurt. It is a little soupy but I drain some juices off and mux it with the pasta. I also have added some steamed broccoli to it before serving.

  195. gramma says:

    I will not be looking at this site any longer. Way to many ads on the page and it is very distracting when looking at recipes. Also I can’t print this the way I want. To many ads when trying to print and doesn’t let me print only the pages I want. Prints way to many. Not very impressed with the Web Site.

  196. Kristin says:

    Yikes, so sorry you dislike the blog. I try to keep the ads to a minimum and not overcrowd the page. I will be sure to look into the ads right now. Also, for printing, if you click the printer friendly green button, you will be able to print it, convert to pdf, as well as also pin it, etc.
    Again, sorry to see you leave the page!
    Have a great day!

  197. Dj Sires says:

    This is very tasty! I have made this with leftover roasted chicken as well as raw. Baking the raw chicken on top of the already cooked pasta helped with the soupy issue. Actually, I liked it better, since I can’t stand dry pasta dishes. Crusty garlic bread and salad made a company worthy meal. Thanks!!!!

  200. Philipa says:

    Hello! I don’t have Parmesan cheese, do you recommend another one that would do the trick? Thank you, I’m so eager to try this! 😀

  202. Christie says:

    It had great flavor but was too salty. I’d suggest no salt or maybe 1/2 tsp. Between the cheese and mayo, salt really isn’t needed. Just a suggestion. Super easy meal!

  204. Marie T says:

    As Anonymous said — hit the PRINT FRIENDLY button right below the instructions. Then I popped on the huge picture of the recipe and it disappeared leaving a lovely recipe to print that saves your colored ink!

  205. Aggie says:

    Just don’t make the same mistake I did….I rushed down to the store and grabbed 2 serving size Greek yogurt to equal 1 cup. My chicken didn’t get that nice brown top (as in the pic) til I turned on convection/broil. Then had chicken sitting in 1 inch of what looked like chicken broth. I removed most of it…but still unhappy with results.Then looked at my yogurt labels…I had used fat free Greek yogurt !!!
    It’s Not the same folks…and I WILL do over !!

  209. Ann says:

    Made this tonight with mayo & a rotisserie chicken, not soupy at all I guess because chicken was already cooked. It needed a bit more moisture so next time I’ll add a little chicken broth if I use a rotisserie chicken. BTW, I added about 1/4 c of Crema also! it was awesome!! My family loved it! It is already in my “Fav” Recipe folder on my iPad!!

  213. Julie says:

    Made this tonight and loved it. I did use Miracle Whip as mayo is not allowed in my refrigerator. I had over 3 lbs of boneless skinless chix breast so I doubled the sauce recipe. Worked out perfectly. Served it over angel hair pasta (mixed in olive oil and Kraft Grated Parmesan Cheese – the green container – after I drained and rinsed). Put the meat on first without the liquid and then spooned a little liquid over the meat and pasta. Picky eater boyfriend said I could make again and loved the pasta choice.

  217. Bobbie H Cox says:

    What happened to the pizza crust shown in first photo? Also, I agree with Kim about wasted printer paper & ink when you try to print one of your recipes. I won;t print another until you get this fixed. I once counted about 20 pages of wasted paper just trying to get one recipe. Can’t afford that much waste!

  218. Kristin says:

    I am not sure what pizza crust you mentioned, but the side dish in the picture is actually garlic parmesan monkey bread I make. As for the printer, I looked into the settings and you should be able to uncheck the boxes that print the pictures, ads, etc. and it would keep it to 1-2 pages max. Hope that helps! Thanks!

  219. Redd Peace says:

    Totally loved this dish. Easy, delicious and made a lot more than expected… Leftovers!!! I did find that there was a lot of broth after baking, so I’m going to try baking it with ghe spaghetti next time. Layering the greased pan with the spaghetti then the chicken on top. Either way totally delish.

  221. GranaH says:

    Quit blaming the printer, etc… blame yourselves. I click on printer friendly and a PAGE surfaces to PRINT .. the RECIPE ONLY … give your head a shake and quit blaming others for your own stupidity.

  223. Kristin says:

    Here are the nutritional facts, hope that helps!

    Calories 573
    Per 1 servings of 4
    Fat 48.8g
    Saturated Fat 10.1g
    Cholesterol 100mg
    Sodium 1,151mg
    Carbohydrates 1.6g
    Sugar 1.1g
    Protein 30.8g

  224. Connie Johnson says:

    Bob and family : I’m so sorry to hear about Lynne. My thoughts and prayers are with you during this difficult time. I know you have many memories to cherish. They will last forever. Lynne and I always had a fun time growing up: school, vacations, living close to each other. God Bless as you continue one day at a time. Keep your family and friends close for support ??

  225. Charlotte Wylie says:

    I made this casserole the other evening for dinner with the mayonnaise and it was absolutely delicious.

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  240. Kristin says:

    I know a few people have tried that and said it works perfectly. I haven’t tried it as my only concern is cooking the pasta in liquids mixed with raw chicken. Once cooked though, it shouldn’t be an issue. It definitely works great though!

  241. Patricia says:

    There is a printer friendly button and after you select it the next page opens and you can then choose to remove the image .. I printed one page for this recipe .. Cannot wait to try it thank you so much for sharing !!!

  243. Shirley says:

    If you cut the chicken up in cubes, how do you get the mayo & spices on the chicken pieces to stay on top. I haven’t made this yet but plan to hopefully tomorrow. Everyone including yourself have mentioned the chicken comes out soupy. How would that allow the pieces to get browned like yours? And the soupy juices, can’t they be used as a broth or gravy to go over the pasta and chicken? or cook pasta in same pan with chicken after its browned. Someone mentioned cooking the pasta with the chicken. I do this all the time when making spaghetti. I brown the meat with onion and garlic, once the meat is a dark golden, I put my tomatoes, tomato paste, and seasonings to meat mixture and cooked for about 20-30mins., then I add chicken broth (instead of water) and the spaghetti, mix well and cover and cook for about 15mins. Its’ so easy making it all in one pan, and the pasta is a perfect al dente not over cooked at all.
    This can be done with Chicken Alfredo, anything like that.

  244. Kristin says:

    You mix the mayo and spices together and just spread it on top best you can. The top of the chicken will get browned, the juices will be on the bottom. I believe the pasta cooking in the juices would work great, several have tried it that way and said it did, I just haven’t tried that! I hope you enjoy this! Keep me posted!

  245. Terrie says:

    We made this tonight (using mayonnaise) and it was delicious! Thank you for sharing this recipe. Yes, there was juice in the bottom…as you warned us there would be…..but a slotted spoon easily took care of it. Worth the deliciousness,

  246. Terrie says:

    Oops! Just saw that I did not put in seasoned salt, but regular table salt. It’s my error for not reading the recipe carefully! Still was delicious!

  247. Karen says:

    Just stuck it in the oven. Did 1/2 bread crumbs 1/2 parmigian; 1/2 low fat mayo, 1/2 low fat Greek yoghurt and added some sesame seeds for extra crunch.

    Cooking it in a baking rack in a 13×9 pan.

    The “marinade” tasted amazing before I slathered it on the chicken.

  250. Dana says:

    I’m making this for the 3rd time tonite–I love it! Fresh chopped parsley on top is good to. For those who don’t know how to print, you can either copy and paste it into a Word document to print, or, like I do, I keep all my recipes in a bookmark folder on my laptop, and just bring that bad boy into the kitchen with me when I cook.

  253. Georgia Reilly says:

    I’m thinking on how to fix the soupy-ness of this dish. Could we put it on a sheet pan with a grate so that the chicken is above the pan and not sitting in the liquid??

  256. Fran says:

    My family LOVED the recipe! As for everyone talking about all the liquid, I actually increased the mayo to get more! It’s the best part! I don’t put olive oil on the spag. I told them use the liquid from the pan. It is SO good and would be a shame to waste! I have many friends who make this now. Everyone loves it! I am about to host a Christmas luncheon soon and this is the meal I’m going to make. For 13 people! Salad, Italian bread and this….perfect easy meal!

  258. Bonnie says:

    Just made this last night…. There was NONE left. It was absolutely one of the fasted delicious meal I have made. I served it over buttered spaghetti noodles.

  260. Angela says:

    You can always just copy and paste the recipe, and get what u need too get,I did that and it worked better then printing what I didn’t need.

  265. Rebekah says:

    Forgive me for reading all the comments before asking this as I’m sure someone else probably has I’m just short on time. What seasoning did you sprinkle on top?

  266. Rebekah says:

    I made this tonight and it was so easy, quick, and delicious. I used a vegan mayo and it was still full of flavor. I personally LOVED the juice; poured it on my spaghetti squash and soaked it up with my roll. Thank you very much for the recipe. This will definitely be one of my “go to” recipes and I do plan on sharing it with my relatives.

  267. Kelly says:

    The thing that concerns me about using raw chicken instead of cooked is all the liquid the raw chicken will create. I am afraid it will be soupy. I am going to make this and use cooked chicken.

  269. Rose says:

    Oh my goodness this stuff is yummy. About 15 minutes into baking I heard my grandson say “something smells good” from his room. I “hoped” it was as I rarely just cook a recipe without eating it first. It was a 3 generation hit and that’s not easy because “someone” always has to complain. Not this time. Easy and good. Someone suggested a weekly meal, ha ha ha. Thanks!

  277. Aimee Hagen says:

    This was awesome! Did a few changes. Used thighs, skinned and boned them and cut up the meat. Precooked the chicken (just a little bit – not browned, not cooked). Used shaved parm and sprinkled some shredded parm on the top. Omitted season salt (bleah) and garlic. I think the most important thing – I used DUKE’S mayo. The soupiness they refer to makes a fine sauce for the pasta (used bowties). SUPERB!!!

  281. Beverly Savage says:

    Tried this tonight. It was very good! I will make it again definitely. I didn’t have any problems with soupiness. In fact, I will probably offer a marinara sauce and put chicken on the side. Thanks for sharing the recipe!

  284. Maggie says:

    EZ recipe; printed,displayed simply (1 page)… and this sounds perfect to go on homemade noodles (also EZ to make). Thank you.

  288. Iliana Stoian says:

    Hi!
    I’ve used half mayo half yogurt and I’ve added some cheddar cheese and it wasn’t soupy at all. It taste wonderful, my husband love it. Ive serve it with basmati rice.
    Thanks alot!

  290. Wayne Wright says:

    You know what you are still able to do these days? Use a pen and paper and copy the recipe down without printing it off a computer!!!! Another, more modern tip, I cut and paste the recipe text into an email and send it to my smart phone. I can then work straight off the phone in the kitchen. I had to laugh at the negative printer postings, some people aren’t happy unless they are unhappy lol

  291. Patti Paulos says:

    I wonder if using a baking rack in your baking sheet would allow the juice to drain through and therefore not be so soupy? Worth a try.

  293. Shanna says:

    I haven’t experimented much but could you possibly brown the chicken for a short amount of time (not cooked through) with a bit of flour on it and then follow the instructions from there? The flour may turn soupy into a nice gravy plus the chicken wouldn’t have so much moisture in it to lose into the pan.
    Please let me know if this is a bad idea and why so I can learn.

  297. Michele says:

    This was so easy and delicious. I cooked angel hair pasta, a la dente, tossed it in a tiny bit of coconut oil and seasoned with salt and pepper then put that in the bottom of the casserole. The raw bite size chicken went on top of that followed by the sauce. I used Greek yogurt plus the liquid on top of the yogurt for extra liquid for the sauce adding 1 tsp of crushed red pepper, parsley and basil. It was a perfect casserole. Adding broccoli or mushrooms would be a good twist. This would be an easy make ahead recipe.

  299. Connie Perry says:

    Okay, I hope you get as big a laugh out of this as I did. I read the recipe, (no glasses) so I added 1 cup parm cheese and 1 cup mayo. (WAY to much parm cheese) LOL… or so I thought. I worried the whole time it was cooking because I thought oh man that is going to be so gritty. but OMG it was so good! I will be making this a reg in my house. Not sure if I am going to downsize the parm or not it was that good!

  300. Kristin says:

    LOL!! So glad to hear that it was a hit, even after the cheese overload! I do enjoy Parmesan, so I bet the increase was yummmmyyyyy!!! Thanks for the giggle!!

  304. Kristin says:

    Should work good! Make the sauce and spread it over the chicken. Put chicken in slow cooker on low for about 6-8 hours, or high for about 4 hours

  306. Misty Critchfield says:

    This recipe is “to die for”! Thank you so much! perfect saltiness, moist, tender chicken and pleasant browned appearance! Even my picky nephews ate it! Also, a bonus for me is the yogurt. I am allergic to mayo, so, sooooo happy to have this recipe.
    Thank you so much!
    P.S. It pairs perfectly with spaghetti noodles with red sauce……..I put it on top…..even more deliciousness! 🙂
    Again thank you…..love you guys!

  309. Suzanne says:

    With the extra liquid from cooking , has anyone ever tried cooking with pasta of choice in recipe at the same time

  311. Beth says:

    We ate it tonight with the thin sliced chicken breasts. Only, I didn’t dice it. It was still delicious! We used wild rice as a side Thank you for the recipe. It was awesome’

  317. Teri Zaborowski says:

    I made it today and loved it. I used penne pasta. Delicious! I am curious about the calorie count since I log my food on Lose It. Very easy recipe. Will make it again. Thank you.

  319. Ann says:

    Sounds delicious. When I make it, I will used chopped, cooked chicken. Bake at 350 for 30 min or until heated through. Eliminates the soupiness from the raw chicken juices. Have a recipe for poppyseed chicken that does this.

  325. Wendy says:

    I made this last night my hubby said it was the best chicken He’s ever eaten and I’ve been cooking for him for 25yrs. This is a keeper.

  327. Beth says:

    Wow all these people complaining about the printer friendly issue. Geez what miserable people, write down the recipe then and get off the gas.

  328. Doris says:

    I freeze things with mayo all the time. Sometimes pre cooked and sometimes not. I never knew there was a problem with freezing mayo. It is a processed food, what sort of problem would there be? I can’t wait to make this recipe.

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