This Parmesan Chicken Casserole comes together in no time using only 6 ingredients! Flavorful, family approved, and a blog favorite! Want to save this recipe? Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
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!!
If you want to make this a bit more healthy, you can use plain Greek yogurt in place of the mayonnaise. It works, but it doesn’t have as rich and creamy of a flavor! And yes, after several people telling me this isn’t really a “casserole”, I agree, however, since its cooked in a casserole pan….I ran with it, haha!
Serve over rice, pasta, in a lettuce wrap, or as is! Even perhaps cauliflower rice, zoodles, etc. for healthy options!
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Parmesan Chicken Casserole
Ingredients
- 6 boneless, skinless chicken breasts, diced
- 1 cup mayonnaise (or Greek yogurt)
- 1 cup shredded Parmesan cheese
- 1 teaspoon seasoning salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
Instructions
- In a small bowl, combine the mayonnaise, ¾ 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.
Notes
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Lavonne says
Very good, but too salty. Will cut salt in half next time.
Kristin says
Oh yes, that definitely can be a preference thing! Glad you enjoyed!!
Leah says
I just mixed mayo and parm and baked. I yse this mixture on french bread toast also. Soooo good!!definitely making this again and again!
Kristin says
Yay! Glad you enjoyed! Love the idea of using the mixture on French bread too! Yum!!
Loretta says
This was awesome!! Will be in our rotation for sure. I served it with pasta and Brussels Sprouts !!
Kristin says
Yay!! So glad you enjoyed! It is a favorite in my house, we are actually having that for dinner again tonight!!
Cindy B says
My belly is literally growling in anticipation of trying this dish! One question about the “grated” Parmesan. Is that Parmesan in the green can? I’m not a fan of the canned, but if that’s what makes this recipe work over freshly grated, I’ll go with it. As an aside, I noticed a multitude of people either commented or complained about the “soupiness” in the pan that resulted during the chicken cooking process. I’d just like to point out to those folks that you addressed this in your “Notes” at the bottom of the recipe. Always a good idea for people to read through your entire recipe page before asking questions that might’ve already been covered. Thanks for your wonderful recipes, Kristin!
Kristin says
Hi Cindy! I tend to use the grated (green can) in this recipe because it blends into the mixture better, however, either type works great, so no need to get the can if you don’t already have it on hand! Hope you enjoy and be sure to keep me posted!
Tricia says
It was okay. But like other reviewers stated, 1) not a casserole and 2) it’s soupy. If you’re using rice, I think the extra juice is fine. However, for pasta, I wanted it to be thicker. I added a can of cream mushroom and that made a thicker consistency that was more appropriate for pasta and didn’t change the flavor. It’s nice and cheesy but a little bland. If I try it again, I might add some diced chiles.
Kristin says
Sorry to hear it wasn’t a hit! Great idea on adding the cream of mushroom though, yum!!
Rachel says
Can you use cooked chicken and if so would recipe need to be altered?
Kristin says
You can, but I don’t know how the sauce would turn out as it kind of soaks into the chicken, so with the chicken being cooked, may not be as creamy. If you wanted to try it, you can spread the mixture on top of chicken and stick into oven for about 15 minutes. Possibly broil for a few minutes at the end to brown things up a bit!
Brenda says
This is so good! My whole family loves it and it is in our regular rotation.
Kristin says
Yay! Glad to hear you all enjoy it!!
Karen says
What can you use other than Mayo or Greek Yogurt? Cream of Chicken maybe??
Kristin says
I’ve only ever tried it with the yogurt or mayo, however, I don’t see why cream of chicken wouldn’t work and maybe even sour cream!! Let me know what you try and how it turns out!!
Jean Berg says
This is now one of my go-to recipes because it comes together so fast and cooks very quickly. I even served it to company. They loved it. I made some changes to the recipe. To add a bit more flavor and color, I interspersed one-inch squares of red and green bell peppers here and there with the chicken chunks. I also don’t care for fresh Parmesan cheese, so I used shredded Mozzarella in with the mayo and sprinkled aged grated Parm on top. It was great. My husband loves it and I love how simple it is to prepare. Thanks!
Kristin says
So glad you enjoy this and I love the changes you have made! It’s always fun hearing other versions, so I’ll be sure to try the pepper addition next time!!
Corinne says
I noticed that there are nutrition facts posted twice but they do not match eachother. I’m trying to calculate points on Weight Watchers and not sure which is correct?
Kristin says
Sorry, I had revised the recipe and changed things over the years. Here is the nutritional information, 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
Greg Hohnholt says
I wish you would always put the ingredients, particularly the chicken, in ounces. Most cooks use digital scales for accuracy; chicken breasts can vary widely in size.
I probably used too much chicken because the meat was too hard and not enough sauce to go around. Luckily, I had some cream of chicken soup laying around; I cooked that up with some cream and milk, added about an ounce and a half of sherry, 1/4 tsp of herbs of provence, no salt seasoning, dollop of hot sauce and some pepper and poured this over the chicken with sauce. The flavors melded together quite nicely, and the sherry softened up the chicken.
Kristin says
Thanks for the feedback, I will make sure I try to remember that for future recipes! I typically equate 2 breasts to 1 pound chicken!
Suzy says
I really do not think most cooks use a digital scale. I do not.
I also find it rude to make so may changes to a recipe and then comment about it like you are looking for the glory.
a little tweak is one thing but you made a different dish lol
Kathy H says
My thoughts exactly. She made a completely different recipe. I hate when people do that. And I have never used a scale while cooking.
Kris B says
Cream of chicken soup, yes! And I am going to try to make this with boneless thighs. I prefer them.