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.
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.
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.
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…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
- 9x13 casserole dish
- frying pan
- large stockpot
- 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
- 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.
Originally published in August of 2017. Updated post in July of 2021 with new photos, same great recipe.
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Last Updated on October 12, 2021 by Erin@BottomLeftoftheMitten