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Chicken Parmesan

January 15, 2020 by [email protected] 12 Comments

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Layers of egg noodles, crispy chicken, spaghetti sauce, and loads of cheese. Chicken Parmesan is a great go-to for busy weeknights. 

I can’t believe we are already talking about Back To School! If your house is like my house, back to school also means back to sports.  Busy weeknights of homework and practice call for a meal that can pull double duty-one night dinner, tomorrow leftovers, or freezing half for dinner when dirtying dishes is the last thing you want to do.

This week I have been seeing TONS of back-to-school pics because we live very close to Indiana who starts right now.  I’m saying to myself, ‘We still have 4 weeks!’.

Did you know that in Michigan it is the law you cannot start until after Labor Day? Some schools are starting to challenge it and getting waivers but for us, I am so glad that it’s that way.  I really feel like it gives kids time to enjoy more of the warmer months. We are getting ready though because it will be here soon enough.

So as I mentioned above, this Chicken Parmesan Casserole is a great meal because it makes TONS, is easy to freeze and can be made ahead placed in the refrigerator then popped into the oven later in the evening or even the next day.  Take the guesswork out of dinner and add this to your dinner rotation ASAP!

How to make Chicken Parmesan:

Start to cook the egg noodles according to package directions. 

Where can you find frozen egg noodles at the grocery store?
Look for egg noodles in your grocer’s freezer section, next to the frozen ravioli and tortellini. A common brand is Reames®.   

Grease a 9×13 pan then cover the bottom with some of the spaghetti sauce. 

While the noodles cook, chop the chicken into bite-sized pieces.

Heat up oil in the pan and get ready to fry the chicken.  On a plate add the bread crumbs, flour, and parmesan cheese. 

chicken that is dredged in breadcrumbs and Parmesan cheese on a plate.

Once the oil is heated, take the chicken and dredge in the chicken parmesan breading mixture, then add to the hot oil. 

Fry chicken for 5-6 minutes on each side until thoroughly cooked through and super crisp. 

parmesan crusted chicken that has been cooked on a plate.

Both the noodles and the chicken should take around 15-20 minutes to finish.

Drain the noodles and now it’s time to layer.  One layer noodles, one layer chicken, one layer cheese, one layer sauce. 

collage of three photos for making Chicken Parmesan with descriptive text overlay.

Do it one more time then top with the remaining cheese. 

Sprinkle the top of the casserole with garlic powder and parsley for added flavor. This is great on top of pizza too.

Bake at 375 degrees for 15 minutes.  And here you are…..

collage of an image of Chicken Parmesan with descriptive text overlay.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Chicken Parmesan in a baking dish baked and ready to eat. a cloth napkin next to it.

Chicken Parmesan

Layers of egg noodles, crispy chicken, spaghetti sauce and loads of cheese. Chicken Parmesan is a great go-to for busy weeknights.
4.86 from 7 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12 servings

Equipment

  • 9x13 casserole dish
  • frying pan
  • large stockpot

Ingredients

  • 16 ounce bag egg noodles, frozen cooked to package directions
  • 2 small chicken breasts cut into small pieces
  • 1/4 cup bread crumbs
  • 1/4 cup flour
  • 1/4 tsp garlic powder
  • 1/4 tsp dried parsley
  • 1/4 cup parmesan
  • 3 Tbs olive oil
  • 8 ounces shredded italian style cheese blend
  • 1 jar spaghetti sauce

Instructions

  • Grease a 9x13 pan, then cover the bottom with some of the spaghetti sauce.
  • Cook the egg noodles according to package directions.
  • While they cook chop the chicken into bite-sized pieces. Heat up oil in the pan and get ready to fry the chicken.
  • On a plate, add the bread crumbs, flour, and parmesan cheese. Once the oil is heated, take the chicken and dredge in the crumb mixture, then add to the hot oil.
  • Fry chicken for 5-6 minutes on each side until thoroughly cooked through and super crisp.
  • Drain the noodles, and now it's time to layer the casserole. One layer noodles, one layer chicken, one layer cheese, one layer sauce.
  • Do it one more time, then top with the remaining cheese.
  • Sprinkle with garlic powder and parsley.
  • Bake at 375 degrees for 15 minutes.
Tried this recipe?Mention @mittenmommy or tag #mittenmovienight!

Originally published in August of 2017. Updated post in July of 2021 with new photos, same great recipe. 

*Affiliate links are included in this post. Please read my Discloser Policy.

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Last Updated on October 12, 2021 by [email protected]

Filed Under: Mitten Meals

Reader Interactions

Comments

  1. Liz

    August 13, 2017 at 11:29 am

    I maid a fly-by-night chicken parm last night, but yours looks so much better! I love the casserole twist!

    Reply
    • [email protected]

      August 15, 2017 at 6:52 pm

      Thank you Liz! I bet yours was amazing too, I love your recipes.

      Reply
  2. Christine @ myblissfulmess

    August 13, 2017 at 12:37 pm

    This looks amazing, and who doesn’t like Chicken Parm?! I love the casserole version you have going here. And yea, you’re right. I live in Indiana, and my kids started school August 3rd! I do wish they had more time to enjoy warmer weather.

    Reply
    • [email protected]

      August 15, 2017 at 6:53 pm

      August 3rd!!?! That is too early lol. Thank you and have a great school year!

      Reply
  3. Wendy

    August 13, 2017 at 9:20 pm

    I love this casserole version of an Italian classic.

    Reply
    • [email protected]

      August 15, 2017 at 6:54 pm

      Thank you Wendy! Making this into a casserole helps it go even further.

      Reply
  4. Liz @ Books n' Cooks

    August 15, 2017 at 8:22 pm

    Love chicken parm but it’s def a lot of work for a weeknight. Love that you simplified it!

    Reply
    • [email protected]

      August 17, 2017 at 8:58 pm

      Thank you so much Liz!

      Reply
  5. Cindy @CindysRecipesAndWritings

    August 15, 2017 at 9:37 pm

    I love your “Use the whole bag” when it comes to cheese philosophy. These chicken parms rock!

    Reply
    • [email protected]

      August 17, 2017 at 8:59 pm

      Lol, thank you Cindy!!

      Reply
  6. Deborah Brooks

    June 11, 2020 at 3:39 pm

    5 stars
    Using egg noodles is an interesting way to mix up this dish. Great idea we love chicken parm

    Reply
    • [email protected]

      June 12, 2020 at 7:38 am

      It is just a little different take than traditional pasta.

      Reply

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