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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Melanie says
Wow I made this tonite it was amazing thank u!
Kristin says
So glad you enjoyed it!!!
Kelly says
How many pounds of chicken do you think is being used?
Kristin says
About 2 lbs of chicken is what I use in this recipe!!
Stephanie says
This was super good, quick and easy!! I made noodles with spaghetti sauce to go with it!!
Kristin says
So glad you enjoyed it!!
Mark says
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.
Kristin says
Hope you enjoy it!!
Amanda J says
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!
Kristin says
Yea!! So glad you enjoyed this recipe! It is a hit in my house for sure 🙂
Nancy says
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!!!
Anonymous says
Seriously people if you’re having that much trouble printing the recipe just COPY AND PASTE it into a word document and print it.
Dandi says
Amazing! Both my husband and I loved this! Soooo good!! I used mostly Greek yogurt with a little mayo.
Kristin says
Yea!! So glad you both enjoyed this!!!
Deborah says
I plan on making this for dinner tonight; it sounds delish! Thank you for the recipe?
Kristin says
Hope you enjoy it as much as my family does!!
Kathy says
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.
Kristin says
Great suggestion on the soupy issue! I will try that this week when I make this! Enjoy!!
Sharon says
BTW… I made it 2 different ways. 3 times with “grated” Parmesan and 1 time with “shredded” We like the grated parmesan much better.
Kristin says
I think my family prefers that as well, hehe!!
Sharon says
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.
Kristin says
Yea!!! So glad you enjoy it!!!
Rosa says
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.
Kristin says
Great idea cooking this in a cast iron skillet!! Hope you enjoy it!!
Wendy says
I am a newbie and love this site
Kristin says
Awww, welcome to the page! I am so glad you are enjoying it!!
Debra says
Kristin, can you pour the liquid over your pasta?
Kristin says
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 🙂