Baked Chicken Parmesan Casserole

My husband and I both have an Italian background, and pasta is a favorite for both of us.

But sometimes the same old spaghetti and chicken parmesan recipes get old. I found this recipe on a blog called Food Wishes and found it to be one of my favorites!

Chef John describes it as “the end of chicken parmesan as you know it.” It’s fairly simple, and so good! I encourage you to try it out!


  • 2 tbs olive oil
  • 2 cloves garlic, crushed (I used about 1 tsp. of the canned minced garlic, but I like shortcuts!)
  • 6 boneless skinless chicken breasts (or enough to fill your pan)
  • 1 - 28 oz. can tomato sauce
  • 8 oz. mozzarella cheese, shredded
  • 4 oz. Parmesan cheese, grated
  • 1 - 5 oz. package garlic croutons
  • hot red pepper flakes, basil, oregano, salt and pepper to taste


  • I make my own spaghetti sauce, mainly because my husband and I are picky eaters. So, you can go by this or buy the pre-made stuff, it’s up to you. At this time you will want to heat your tomato sauce, mixed with hot red pepper flakes, basil, oregano, salt, pepper and a slight bit of garlic to taste. There aren’t exact measurements because it’s all up to your liking. Let that simmer while you’re preparing everything else.
  • In a 9” x 13” casserole dish, drop in 2 tbs olive oil and your garlic. Spread that around to cover the bottom of the dish. Then sprinkle a couple shakes of red pepper flakes — not too much, just enough to taste.
  • Put your chicken breasts in the casserole dish. Pour your spaghetti sauce over top.
  • At this time you can put some fresh chopped basil over that. I mix my basil into my spaghetti sauce ahead of time, so I usually skip this step.
  • Top that with 4 ounces of mozzarella and 2 ounces of grated Parmesan (half of the cheese needed for the recipe).
  • Now you’ll want to add your croutons— pour them over of the spaghetti sauce to cover the top layer. (This is the key to making your recipe crunchy on top and chewy on the bottom — it pulls it all together!)
  • Top that with the rest of your cheese— 4 ounces of mozzarella and 2 ounces of grated Parmesan.
  • Bake at 350 degrees F for 35 minutes. It might take longer, depending on the size of your chicken breasts. To ensure that it is done, test it with a meat thermometer. It should read at 155 degrees F.
  • Let it cool a bit and serve! I always serve mine with bow tie pasta.

Like I said, this recipe has become a real favorite in our home. It’s fairly easy to prepare and make, and there’s no frying involved! I hope you enjoy it as much as we do!

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