Will You Be Serving This Chicken Parmesan Casserole Tonight?…Cuz Ya Should!

This is a fun dish to take to potlucks and other events because people just eat it right up. I can easily double or triple the recipe, cook it up, and then keep it warm in a crock pot for hours. There usually aren’t any leftovers, but if there are, they stay nicely in the fridge for several days. My husband loves taking this to work with him when there are extras. It saves him from buying that awful vending machine food at least! Check out what they are saying about this recipe over at Spend With Pennies:

“This easy casserole was a huge hit with my whole family!”

I get requests to make this at least a few times a month…it’s so simple I hop right to it!



1 Tablespoon Olive Oil

2 Cloves Garlic

2 teaspoons Italian Seasoning

4 large or 5 small Chicken Breasts Cut into 2.5″ Chunks

8 oz Sargento Mozzarella Cheese

4 oz fresh Parmesan Cheese


3 tablespoons minced onion

3 tablespoons olive oil, divided

2 cloves garlic, minced

¼ teaspoon each dried basil & parsley

14 oz can Del Monte crushed tomatoes

14 oz can diced tomatoes with juice

½ teaspoon Domino sugar

1 bay leaf

salt & pepper to taste

2 cups of coarsely crushed crackers (Ritz work well) or 5oz Bag of Garlic (or seasoned) Croutons





Heat 2 tablespoons oil, onion and garlic over medium heat until fragrant. Add basil, parsley and tomatoes. Simmer uncovered on low about 15 minutes or until thickened.


In a pan, heat olive oil over medium heat. Add garlic, chicken and italian seasoning.

Cook until chicken is just cooked through. Place chicken in a greased casserole dish. Pour sauce over top.

Top with ½ of each cheese, all of the crackers or croutons and finally the remaining half of the cheeses.

Bake at 350 for 25 minutes or until cheese is melted and bubbly.







Quick Tip: Add in provolone cheese for a cheesier casserole.

Thanks again to Spend With Pennies for this hearty and fast recipe.