Baked Chicken Parmesan Casserole Recipe

We love quick and easy dinners (like this Chicken Parmesan Casserole!) that we have written a couple of cookbooks that are dedicated to just that!
You can see our cookbooks here:

Now onto the recipe!

We love Chicken Parmesan at our house and I was intrigued by this recipe because it didn’t require any frying. Even better, it has VERY minimal prep (it is literally 4 easy steps to throw it together!). We ended up loving it . . . just as much as our other fried chicken parmesan! So if you are looking for a healthier alternative for classic chicken parmesan, look no further!

Serves: 6

Baked Chicken Parmesan Casserole Recipe

This casserole literally comes together in 4 easy steps!

10 minPrep Time

50 minCook Time

1 hrTotal Time

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  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • hot red pepper flakes, to taste
  • salt and pepper, to taste
  • 6 boneless skinless chicken breasts
  • 2 cups marinara sauce
  • 1/4 cup fresh chopped basil
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 (5oz) package garlic croutons


  1. Pour the olive oil in the bottom of a 9x13" baking pan and spread around so that it covers the entire surface. Add crushed garlic and red pepper flakes and spread it around so it is easily distributed.
  2. Place whole chicken breasts in the pan. Pour the sauce on top of the chicken. Sprinkle basil on top of sauce. Sprinkle half of the cheeses on top of the basil. Dump all the croutons on top of that. Finish it off with the other half of the cheese.
  3. Bake at 350 degrees for 40- 55 minutes (it depends on how large your chicken breasts are- mine cooked for about 50 minutes).
  4. Let stand for about 10 minutes after you pull it out of the oven and serve!

Items needed for recipe:

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 Chicken Parmesan Casserole on SixSistersStuff
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Comment on this Recipe

6 Responses to “Baked Chicken Parmesan Casserole Recipe”

  1. I loved the flavor of this! I did put my chicken top side down and swirled it a bit in the garlic and red pepper flakes then put it right side up so the tops of the chicken could get some of that goodness on them! I didn't care for the big crunchy croutons, I think next time i will pulse them in my food processor first (the brand I bought seemed extraordinarily large!). Thanks for another great recipe SSS.
    • This should work in a slow cooker, but we have never made it that way. I would probably hold off on adding the cheese until the end because this would need to cook on low for about 6 hours to be sure the chicken is cooked through. That might be a little long for cheese.

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