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!
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Parmesan Chicken Casserole
Video
Equipment
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 9×13 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
Nutrition
Be sure to also follow me on Pinterest for more tasty recipes!!
Cynthia says
Recipe sounds right up my way.
Kristin says
You’ll love it, enjoy!!
Rebecca says
That’s not a casserole
Kristin says
I kept the name the same as it was passed down to me. Its tasty regardless 🙂
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’
Kristin says
So glad you enjoyed it!
Suzanne says
With the extra liquid from cooking , has anyone ever tried cooking with pasta of choice in recipe at the same time
Kristin says
I have heard some mention that, however, I have never tried it. I don’t see why it wouldn’t work though!
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!
Kristin says
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! 🙂
Stephanie, One Caring Mom says
I love a quick, delicious meal and this looks like just that. I can’t wait to try it. Thank you for sharing it!
Kristin says
Hope you enjoy this!! Be sure to keep me posted!!
Heather says
How would this work in a slow cooker?
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
Rachel says
Yes I am like you have grated Parmesan will that work
Kristin says
Absolutely, that works great!
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!
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!!
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.
Kristin says
So glad you enjoyed it!!
Lynne says
So sorry….very dry…won’t make again
Kristin says
What a bummer to hear! So sorry it wasn’t a hit with you guys!
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.
Kristin says
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!!
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.
Kristin says
That would definitely help, just make sure you grease the rack as I have tried it and the chicken stuck pretty bad to it!
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
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!
Kristin says
So glad you both enjoyed it!!!