Baked Chicken Parmesan Casserole
Easy baked chicken parmesan casserole with juicy chicken, marinara, melted mozzarella and a crispy garlic butter panko topping. No breading and about 50g of protein per serving.
Ingredients
- 2 lbs halal chicken breast boneless, skinless, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 1/2 tsp Italian seasoning divided
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/4 tsp kosher salt divided
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes optional
- 24 oz jar thick marinara sauce about 3 cups, alcohol-free
- 2 cups low-moisture part-skim mozzarella freshly shredded, divided; microbial rennet
- 3/4 cup grated Parmesan-style cheese divided; microbial rennet
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 1 cup plain panko breadcrumbs
- 1/4 cup fresh basil leaves thinly sliced
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish. Pat the chicken dry and place it in the dish. Toss with the olive oil, 1 tsp Italian seasoning, garlic powder, onion powder, 1 tsp salt, black pepper and red pepper flakes. Spread in an even layer.
- Sprinkle 1/2 cup mozzarella over the chicken. Spread the marinara evenly over the top, then add the remaining 1 1/2 cups mozzarella and 1/2 cup Parmesan.
- Melt the butter in a 10-inch skillet over medium heat. Add the garlic and stir for 30 seconds. Add the panko, remaining 1/2 tsp Italian seasoning and remaining 1/4 tsp salt. Stir constantly for 2 to 3 minutes until golden. Remove from the heat, cool 1 minute and stir in the remaining 1/4 cup Parmesan.
- Sprinkle the toasted panko over the cheese. Bake uncovered for 25 to 28 minutes, until bubbling around the edges and the chicken in the center reaches 165°F (74°C).
- Let the casserole rest uncovered for 5 to 7 minutes. Sprinkle with fresh basil and serve warm.
Notes
Toast the panko before baking and bake uncovered so the topping stays crunchy. Store leftovers in the fridge for up to 4 days and reheat in an air fryer for the crispiest top. Check the cheese labels for microbial or vegetable rennet and choose an alcohol-free marinara to keep this recipe halal.