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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Shirley says
picture looks wonderful
Kristin says
Thanks! Its a tasty dish 🙂
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
Kristin says
Yum!!! That sounds so good! How’d it turn out??
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
Kristin says
Great idea! I bet that was perfect! Ill have to try that too!! Good hubby points, hehe!!
Kathleen says
Would it be possible too cook rice in the same pan at the same time as the Chicken?
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!!
Cheryl says
Love love lovw!!! I used half Greek yogurt half mayo and thighs (had on hand)
Definitely a keeper!!
Kristin says
Yea!! So glad you enjoyed this!!!
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.
Kristin says
Keep me posted if you try this!!! Hope you love it as much as my family does 🙂
Wendy W says
*sorry about all the Misspelling auto correct and my lack of editing before I hit send.
Wendy W says
*delish not relish
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.
Kristin says
Sounds delicious!! I will definitely have to try it!!! Thanks!!!
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!
Kristin says
So glad it was a hit!! Great idea on adding the broccoli!!
Donna says
Just wondering if you have tried with miracle whip?
Kristin says
I haven’t, but it should work just as good as using regular mayo!
John says
what do I need to make this for two ??????
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 🙂
eleanor says
I used Dukes mayo. I will try Hellman and some Greek Yogurt.
Kristin says
Yes, try the Hellman and yogurt and keep me posted 🙂
Sandy says
I had no problem printing 1 page with the recipe…some people live to be rude!
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.