This Parmesan Chicken Casserole comes together in no time using only 6 ingredients! Flavorful, family approved, and a blog favorite!
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!
Be sure to let me know what you think of this Parmesan Chicken Casserole and while you’re here, scroll below to sign up for my newsletter!
A twist on my #1 recipe "Melt in your Mouth Chicken". This casserole comes together in no time and is packed with amazing flavor!
- 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
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In a small bowl, combine the mayonnaise, 3/4 cup Parmesan, seasoning salt, black pepper, and garlic powder. Set aside.
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Place diced chicken into a greased 9x13 baking pan.
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Spread mayonnaise mixture evenly on top of the chicken.
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Sprinkle remaining Parmesan cheese on top of mayonnaise mixture.
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Place baking pan in preheated oven, 375 degrees, and bake for 30-35 minutes.
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Remove from oven and serve over pasta, rice, or by itself.
*Chicken will be a bit "soupy" from the liquid being released as it cooked. Use a slotted spoon to serve.
**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!
Be sure to also follow me on Pinterest for more tasty recipes!!
look easy and going to try it
Let me know how it turns out and what you think!! Enjoy!!
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.
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 🙂
How did you make the noodles? I don’t know how to make noodles what so ever.
Is the chicken cooked or raw when you bake it for 30-35 min?
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.
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! 🙂
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 🙂
Thanks!! Let me know how it turns out!! Glad to hear the printer friendly link allows you to print just one page, phew!! 😉
I chose “Printer Friendly” and selected one page. It printed page 1 of 7 and I didn’t even get the recipe!!!
Have you made it both ways, with the mayo or yogurt? If so which did you prefer?
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!
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!
Look at the picture before starting printing…
Some people… always blame others for their own stupidity……
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?
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
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!
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.
It was so delicious!! My husband and I loved it!
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!!
Great suggestion! Thanks!! 🙂
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!! 🙂
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 🙂
So glad you both enjoyed this!!
Did your chicken brown like that (in the picture) or did you brown it a little first.?
It browned like that all by itself 🙂
I believe it was the Parmesan that browned up, be sure to use shredded instead of grated!!
I can’t wait to try this. it looks easy and delicious.
Keep me posted if you try it!! 🙂
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.”
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!
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!!!
So glad you enjoyed it!! Sounds like a yummy dinner!! 🙂
Do you know the nutrition info for this dish? Specifically the fat and sodium percentages per serving? Thanks!
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
I made this using greek yogurt & it was very soupy! Also didn’t get browned like the picture. It tasted good, though!
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!
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.
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
Yep, that should work just as well!! Let me know if you try it and what you think!!
Great tip!! Thanks!
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.
That’s a great idea! I don’t see why that wouldn’t work perfectly! I will have to try that next time!
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!
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!!
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.
Thanks for the tips!! Hope you enjoy this recipe 🙂
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.
So glad you enjoyed this!! Definitely a tasty, quick meal!!
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.
Sorry to hear so many pages printed out, I will look into it! Thanks!
Could this be made in a slow cooker? It sounds delicious!
can this be done in a crock pot
I have not tried that yet, but that is my next trial run of this. I am hoping it works as that would be even easier!!
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, 🙂
If you are having trouble printing the recipe just copy and paste it into a word document and print it from there.
Great idea!! Our print feature was having glitches this past week, but just went through an update, so hopefully its better now!
What else was put on here? Looks like parsley or something. There is no green space in the ingredients
Just put my dish in the oven, hop it turns out great
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.
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 🙂
Yea!!! How was it???
Yum!!! Keep me posted 🙂
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!
Sorry, I meant it was delish! Not relish! ?
Yea!! So glad you enjoyed it!!
Hehe, gave me a little giggle but I knew what you meant 🙂
Glad you enjoyed it!!
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.
Ooooo yum!! Sounds great!!
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
LOL, sorry it surprised you both. It definitely is soupy, but once liquid is drained, the chicken is incredibly flavorful and moist!! 🙂
In the picture, Is that parsley or Rosemary on top? And if I cook chicken whole, how long should I cook it?
great taste
It says seasoned salt ? Is that something like Mrs. dash?
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 🙂
For sure! Glad you enjoyed it!!
I sprinkled Parsley on top 🙂
As for cooking the chicken whole, it would be about 45 minutes, depending on the size of chicken 🙂
I made this using 2cchicken breasts and mayo.It had a lot of oil on top no juice to put on top of chicken. Very good taste. Please Help.
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 🙂
This was FANTASTIC ppl!! I can’t wait to make it again! Thanks for this delish recipe. One of my ALL TIME favorites!!!
Best thing I ever put in my mouth!!!
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!!
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!!!
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
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.
Yea!! So glad you enjoyed it!!!!
Yea!! I love that you enjoyed it so much!!! 🙂
Great idea on using the liquid!!! 🙂
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!
I had no problem printing 1 page with the recipe…some people live to be rude!
I used Dukes mayo. I will try Hellman and some Greek Yogurt.
Yes, try the Hellman and yogurt and keep me posted 🙂
what do I need to make this for two ??????
Just wondering if you have tried with miracle whip?
I haven’t, but it should work just as good as using regular mayo!
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 🙂
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!
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.
*delish not relish
*sorry about all the Misspelling auto correct and my lack of editing before I hit send.
Sounds delicious!! I will definitely have to try it!!! Thanks!!!
So glad it was a hit!! Great idea on adding the broccoli!!
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.
Love love lovw!!! I used half Greek yogurt half mayo and thighs (had on hand)
Definitely a keeper!!
Yea!! So glad you enjoyed this!!!
Keep me posted if you try this!!! Hope you love it as much as my family does 🙂
Would it be possible too cook rice in the same pan at the same time as the Chicken?
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
Great idea! I bet that was perfect! Ill have to try that too!! Good hubby points, hehe!!
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!!
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
Yum!!! That sounds so good! How’d it turn out??
picture looks wonderful
www looks great
Thanks! Its a tasty dish 🙂
Thanks!! It definitely is!!
I made mine with greek yogurt and poured the soupy mixture carefully from the pan over the drained pasta. Problem solved. 🙂
Great thinking!! Hope you enjoyed it 🙂
just take pictures with cell phone no ink wasted
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.
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.
Great idea! Glad you enjoyed this!!
do you bake the casserole covered or uncovered?
Uncovered, just place the pan directly in the oven….this helps brown it up a bit!! 🙂
Enjoy!
I made this today and put some bread crumbs on top. In the oven now and smells amazing!
Yea!! How was it???
Did I see somewhere you can combine pasta in dish to make it one dish? Please advise with directions.
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 🙂
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.
What a great idea! I am so glad you enjoyed it!!
Seriously…complaining about your printer?!? Get a life. On a lighter note THANK YOU for posting! Delicious!!!
Hehe, thanks!! Glad you enjoyed it! Its a favorite in my house 😉
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.
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.
Great idea! I will try that next time! Thanks!
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.
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!!
When I print something there’s a box to check to eliminate images. This should be one page.
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!
So glad you enjoyed it!!!
Kristin, can you pour the liquid over your pasta?
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 🙂
I am a newbie and love this site
Awww, welcome to the page! I am so glad you are enjoying it!!
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.
Great idea cooking this in a cast iron skillet!! Hope you enjoy it!!
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.
Yea!!! So glad you enjoy it!!!
BTW… I made it 2 different ways. 3 times with “grated” Parmesan and 1 time with “shredded” We like the grated parmesan much better.
I think my family prefers that as well, hehe!!
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.
I plan on making this for dinner tonight; it sounds delish! Thank you for the recipe?
Hope you enjoy it as much as my family does!!
Great suggestion on the soupy issue! I will try that this week when I make this! Enjoy!!
Amazing! Both my husband and I loved this! Soooo good!! I used mostly Greek yogurt with a little mayo.
Yea!! So glad you both enjoyed this!!!
Seriously people if you’re having that much trouble printing the recipe just COPY AND PASTE it into a word document and print it.
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!!!
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!
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.
Hope you enjoy it!!
Yea!! So glad you enjoyed this recipe! It is a hit in my house for sure 🙂
This was super good, quick and easy!! I made noodles with spaghetti sauce to go with it!!
So glad you enjoyed it!!
How many pounds of chicken do you think is being used?
Wow I made this tonite it was amazing thank u!
So glad you enjoyed it!!!
About 2 lbs of chicken is what I use in this recipe!!
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
Yea!! So glad you enjoyed it!!!
Loved it! I added broccoli when I cooked the pasta. Will make again.
Great idea on adding the broccoli! Glad you enjoyed this!!
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.
So glad you enjoyed it!! Its a favorite in my house!!
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!!
Yea!!! So glad you enjoyed this! Great idea doubling the mayo topping!!
How many does this serve?
This recipe is 4 servings!!
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
Sounds great, be sure to let me know what you think! Enjoy!!
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???
I’m curious about that as well, I will need to try that! If it works, I will let you know!!
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.
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!!
It was delicious. I used mayo and cajun seasonings to go with black beans and rice side dish I was serving. Loved it!
So glad you enjoyed it! I love the idea of using Cajun Seasoning!! I may have to try that next time!
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.
Great idea on 1/2 and 1/2, I will have to remember that next time!!
I think I will try uncooked rice on bottom to absorb the soup from this cassrole.
Great idea! Be sure to keep me posted on how it turns out!!
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.
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!
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!!!!
Yum! Great idea on adding cooked pasta to the bottom!!!
I copy the recipes and then paste on a Word Document and have no problem printing recipes.
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! 😀
Hmmmmm, its hard to think of a substitute for Parmesan, but maybe Romano?? Keep me posted what you end up using!!
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!
Great suggestion!! I have omitted salt before as well and I enjoyed it, but my hubby wanted the salt back haha!
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!
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 !!
Oh no! That is such a bummer! Definitely try this again, you’ll love it, I promise!!
Is there a substitute you could use for mayo, as I am allergic to vinegar. Thank you.
You can use Greek yogurt in place of the mayo for this recipe! Enjoy!!
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!!
Yea!! So glad you enjoyed this!!
Made it tonight. YUMM! It’s a keeper and so easy.
Yea! So glad you enjoyed it!
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.
Yea!! That’s great!! So glad it was a hit!!
I’ve made this. It’s amazing. Try some mozzarella cheese, makes it all gooey, yum!!!!
Great idea!! Yummy!!
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!
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!
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.
I love the idea of adding the noodles on the bottom. Keep me posted on how it turns out!!
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.
What are the nutrition facts? Cal,Sugar,Sodium etc… TIA
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
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 ??
I made this casserole the other evening for dinner with the mayonnaise and it was absolutely delicious.
Yea! So glad you enjoyed it!
do you post the approx number of people a recipe will feed? If yes, where would I find it?
I don’t, but I will try to make sure I add that going forward. For this recipe, it serves 6 people
Recipe is very similar to an artichoke dip I make. Think we will love this.
is that green stuff on there parsley?
This is amazing! Thank you so much. Really enjoy your recipes and have used many.
Be sure to keep me posted on how it turns out and what you think! Hope you enjoy it!
Yep, dried parsley!!
Awww, I am so glad you enjoyed this and enjoy the other recipes!! Have a great week!!
I printed it, no problem. Clicked on “print friendly” button and it printed one page.
Wonder if you could add broccoli florets to this? I am making tonight.
That would be a great addition! Hope you enjoy this!
How do you think it would be if you put the noodles in first and cooked it with the rest of the recipe?
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!
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 !!!
Hope you enjoy!!
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.
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!
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,
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!
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.
So glad you enjoyed this!!
Hehe, I did that before too!! Its yummy either way, glad you enjoyed it!
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.
Yea! So glad you love this recipe!!
Do you cook the chicken before you add it to the dish, or does it cook in the dish?
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??
The chicken cooks in the dish! Hope you enjoy this!!
Yep!! I tried that when another commenter said it and it worked great!! Great idea!! Enjoy!
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!
Yea!! I am so glad you enjoyed this!!! I hope the luncheon goes well and this is a hit!!
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.
The taste is delicious, only change would be to thicken the sauce. I will make this again!
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.
So glad you enjoyed this!!
Yea!! I am so glad it was a hit!!
How many pounds is 6 chicken breasts for your recipe?
Depends on the size, but I would say about 2 lbs!
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?
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.
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.
How many pounds of chicken are you using? Some chicken breast are bigger than others
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!
Be sure to let me know how it turns out using the cooked chicken!!
Yea!! So glad it was a hit!!!
The green flakes? That is just dried parsley, mainly for adding a bit of color to the picture haha!!
I use about 2 lbs of chicken when I make this recipe! Enjoy!
Yea!!! That is great news!! Good job!!! So glad everyone enjoyed it!
This was easy and delicious meal
So glad you enjoyed it!!
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!!!
Can’t wait to try tonight!!
So, how was it?? Hope you loved it!!
Yum!! I love the changes you made to this and am so happy to hear it was a success!!
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!
Yea! So glad you enjoyed this!!
Yea! Hope you enjoyed this! Enjoy!!!
EZ recipe; printed,displayed simply (1 page)… and this sounds perfect to go on homemade noodles (also EZ to make). Thank you.
Can you use Light Mayo?
Definitely!! Also try Greek yogurt as a healthier option!!
Hope you enjoy it!!
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!
So glad you both enjoyed it!!!
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
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.
That would definitely help, just make sure you grease the rack as I have tried it and the chicken stuck pretty bad to it!
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.
So sorry….very dry…won’t make again
What a bummer to hear! So sorry it wasn’t a hit with you guys!
I don’t see why that wouldn’t work out great! Be sure to let me know how it works out if you try it!!
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.
So glad you enjoyed it!!
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!
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!!
Yes I am like you have grated Parmesan will that work
Absolutely, that works great!
How would this work in a slow cooker?
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
I love a quick, delicious meal and this looks like just that. I can’t wait to try it. Thank you for sharing it!
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!
Yea!! I am so glad to hear you love this recipe! I love the idea of serving red sauce with this! I will have to try that! 🙂
Hope you enjoy this!! Be sure to keep me posted!!
With the extra liquid from cooking , has anyone ever tried cooking with pasta of choice in recipe at the same time
I have heard some mention that, however, I have never tried it. I don’t see why it wouldn’t work though!
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’
So glad you enjoyed it!
That’s not a casserole
I kept the name the same as it was passed down to me. Its tasty regardless 🙂
Recipe sounds right up my way.
You’ll love it, enjoy!!
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.
Hi, glad you enjoyed this! Here are the calories/fat per serving!! Calories 190.6 Total Fat 7.0 g
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.
Great idea! Be sure to let me know how it turns out so I can add it to the recipe 🙂
Made it tonight it was ahmazing!! very tasty my youngest who is picky really love it
Yea!! So glad you all enjoyed it!
Would like to get your recipes. .having a hard time getting them.
I’m sorry to hear that! What happens when you try to see the recipes?
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.
Yea!! I love hearing that! So glad it was a hit!!
Wow all these people complaining about the printer friendly issue. Geez what miserable people, write down the recipe then and get off the gas.
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.
Hope you enjoy it as much as my family does!!
Man oh man, seeing these “adults” complain about printing problems makes me cringe…when I print something I always do a print preview first to see what I am printing looks like and then adjust accordingly. Instead of complaining, why not try to do something productive and solve the “problem” yourself? On topic: this recipe was yummy. My 4 year old daughter loved it. The only thing I would suggest is trying to get some more of a sauce to it. I just added butter and more parmesan to the noodles to make it a bit more savory.
So glad you enjoyed it!! <3
Has anyone tried using rotisserie or canned chicken?
Canned chicken I would think is too moist and “crumbly” if that makes sense. Rotisserie may work, but may end up drying out the chicken when baked. Certainly worth a shot though!!
Sounds fabulous! I will plan on making this!
The one who complained about the printing issue, I believe is not very good at her/his own printer settings, or to cliick on the print friendly button. i have printed many of yours and never had a problem. Thank you very much for sharing it with us!
Be sure to keep me posted if you try it! Its a favorite in my house! Enjoy!
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.
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!
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?
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