Make this easy Chicken Parmesan Casserole with homemade crispy chicken, frozen chicken tenders, or with leftover rotisserie chicken! Add in some pasta and lots of mozzarella and Parmesan cheese!
Best of all, you can make this casserole 2 days ahead of time!
Be sure to serve this with a side of Homemade Cheesy Garlic Bread!
Chicken Parmesan Casserole
When you combine super crispy breaded chicken with rigatoni, warm marinara sauce, and loads of hot melted mozzarella and Parmesan cheese, good things happen.
Want to hear my 3 favorite things about this casserole recipe?
- You can make it up to 2 days ahead of time. Score!
- It’s a great way to use up leftover breaded chicken.
- You can use frozen chicken tenders for an amazing shortcut.
Personally, I like to use fresh chicken and bread it myself.
I know that can be a process, so I tend to bread a ton of chicken all at once and freeze it for future meals. Breaded chicken (before or after baking/frying), freezes super well.
Ingredients
- 1/2 tsp ground blăck pepper
- 1 tsp gărlic powder
- 6 boneless, skinless chicken breăsts, diced
- 1 tsp seăsoning sălt
- 1 cup măyonnăise (or Greek yogurt)
- 1 cup shredded Părmesăn cheese
Instructions
First, In ă smăll bowl, combine the măyonnăise, 3/4 cup Părmesăn, seăsoning sălt, blăck pepper, ănd gărlic powder. Set ăside.
Second, Plăce diced chicken into ă greăsed 9x13 băking păn.
Third, Spreăd măyonnăise mixture evenly on top of the chicken.