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!
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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
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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.
Joan Schaller Bauer says
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!
Kristin says
Be sure to keep me posted if you try it! Its a favorite in my house! Enjoy!
Jenni says
Has anyone tried using rotisserie or canned chicken?
Kristin says
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!!
Teresa says
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.
Kristin says
So glad you enjoyed it!! <3
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.
Kristin says
Hope you enjoy it as much as my family does!!
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.
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.
Kristin says
Yea!! I love hearing that! So glad it was a hit!!
Kathy church says
Would like to get your recipes. .having a hard time getting them.
Kristin says
I’m sorry to hear that! What happens when you try to see the recipes?
Maylene Oliveira says
Made it tonight it was ahmazing!! very tasty my youngest who is picky really love it
Kristin says
Yea!! So glad you all enjoyed it!
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.
Kristin says
Great idea! Be sure to let me know how it turns out so I can add it to the recipe 🙂
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.
Kristin says
Hi, glad you enjoyed this! Here are the calories/fat per serving!! Calories 190.6 Total Fat 7.0 g