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Chicken Parmesan Casserole

Baked Chicken Parmesan...Deconstructed

This all-in-one way of making a classic is hassle-free and will have you jumping for joy at the one dish clean-up!
Course Dinner
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 -8
Author Jen Seislove


  • 2 tbsp olive oil
  • 3-4 cloves garlic thinly sliced
  • hot red pepper flakes to taste
  • salt and pepper to taste
  • 4-6 boneless skinless chicken breasts cut into chunks
  • 24 ounce Rao's marinara sauce
  • fresh chopped basil
  • 1/2 lb mozzarella cheese grated
  • 1/2 cup Parmesan cheese grated
  • 5 oz large garlic croutons crushed a bit in the bag


  1. Pour the olive oil in the bottom of a glass casserole dish. Add the sliced garlic, making sure the oil and garlic are covering the dish evenly.
  2. Cut the chicken breasts into chunks. Add to the dish.
  3. Sprinkle with salt, pepper and your desired amount of red pepper flakes.
  4. Pour the sauce on top of the chicken.
  5. Sprinkle basil on top of sauce.
  6. Sprinkle half of the cheeses on top of the basil.
  7. Crush the croutons a bit in the bag and then scatter them on top.
  8. Top with the other half of the cheese.
  9. Bake at 350 degrees for 50- 60 minutes based on the size of the chicken chunks. The sauce should be bubbling and the crouton/cheese topping should be a golden crust.
  10. Let stand for about 10 minutes after you pull it out of the oven, top with more fresh basil and serve!