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    You are in: Home / Recipes / Parmesan Chicken Casserole Recipe
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    Parmesan Chicken Casserole

    Parmesan Chicken Casserole. Photo by diner524

    1/4 Photos of Parmesan Chicken Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    JeannaLW's Note:

    Came up with this easy recipe when looking for something just a little bit different. Smells divine while cooking, tasty and comes together quickly. Although I used macaroni noodles, any kind of pasta you like can be used. Enjoy! *Tip - To easily cut up boneless chicken, partially freeze it first and use a sharp smooth (non-serrated) knife.*

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    Units: US | Metric


    1. 1
      Cook pasta, drain.
    2. 2
      Preheat oven to 350 degrees.
    3. 3
      Heat butter and olive oil together gently over medium heat.
    4. 4
      While noodles are cooking, mix bread crumbs, Italian seasoning, and Parmesan cheese in a large ziplock bag or bowl with tight-fitting lid.
    5. 5
      Place diced chicken in the bag or bowl and shake vigorously, coating chicken with bread mixture.
    6. 6
      Cook chicken in butter/oil mixture until cooked through, and browned on all sides. (about 10 minutes).
    7. 7
      Layer baking dish with noodles, 1/2 sauce, 1/2 shredded cheese, chicken, remaining sauce, remaining cheese.
    8. 8
      Bake 30 minutes or until heated through and cheese is melted.

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    Ratings & Reviews:

    • on March 22, 2010


      This was pretty easy and flavorful. I rolled the chicken cubes in butter before I crumbed them, it helped the coating stick better. I used less pasta (just a preference). I think I would have liked a little extra Parmesan mixed in with the mozzarella to bump up the flavor. Thanks for helping me create a nice dinner.

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    • on October 01, 2008


      This turned out very very dry. I ended up adding another whole jar of sauce to serve with it. Also, when cooking the chicken, the coating burned a bit. I guess I should have cooked it at a lower temperature. The recipe didn't specify. The recipe also didn't specify what size pan to use. You definitely need a large lasagna-type pan. I love the idea and would make it again, this time using a whole jar and maybe another half of spaghetti sauce.

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    • on September 29, 2008


      I used a lot more sauce (I had some frozen marinara) and thighs instead of breasts and panko instead of breadcrumbs. I also added ricotta mixed with cheese, egg and spinach and assembled it much like a lasagna. I ate it again for lunch today and it's even better! Thanks for the inspiration to make the most of what I had on hand!

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    Read All Reviews (12)


    Nutritional Facts for Parmesan Chicken Casserole

    Serving Size: 1 (323 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 931.4
    Calories from Fat 177
    Total Fat 19.7 g
    Saturated Fat 7.5 g
    Cholesterol 97.7 mg
    Sodium 1488.6 mg
    Total Carbohydrate 126.6 g
    Dietary Fiber 5.6 g
    Sugars 20.7 g
    Protein 57.7 g

    The following items or measurements are not included:

    italian seasoning

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