Chicken Parmigiana Casserole

20 minutes 40 minutes 4 servings

A simple spaghetti casserole with a delicious crispy chicken topping. The chicken is coated in our Roasted Garlic Mayo before being dredged in golden breadcrumbs for an extra kick of flavour. 

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  • Pasta and Sauce
  • 1 tablespoon cold-pressed rapeseed oil
  • 1 brown onion, diced
  • 1 teaspoon Epicure Chopped Garlic
  • 1 tablespoon Epicure Sun-Dried Tomato Puree
  • 1 tin Epicure Italian Chopped Tomatoes
  • 1 teaspoon caster sugar
  • 1 teaspoon red wine vinegar
  • ½ teaspoon fine salt + more to taste
  • 320g spaghetti
  • Chicken
  • 2 chicken breasts
  • ½ teaspoon fine salt
  • 2 tablespoons Epicure Roasted Garlic Mayo
  • 30g golden breadcrumbs
  • 25g parmesan, grated
  • Topping
  • 125g drained mozzarella cheese, shredded
  • 25g parmesan cheese, grated
  • handful of fresh basil, torn

The recipe Chicken Parmigiana Casserole Kitchen Mode

  • 1

    Preheat oven to 200ºC, Gas Mark 6. Put a pot of water on to boil. Lightly grease a medium baking dish.

  • 2

    In a medium saucepan heat oil over medium heat. Add onions with a pinch of salt and cook for 5 minutes, or until softened. Add the garlic and cook for 30 seconds, to take the edge off. Stir in the tomato puree and cook for 1 minute more. Tip in the tomatoes, sugar, vinegar and salt. Bring up to a boil then lower the heat and cook at a simmer for 5 minutes to bring the flavours together. Taste and season as needed.

  • 3

    Meanwhile, salt the boiling pasta water generously. Snap the spaghetti in half and add it to the pasta water, cook for 6 minutes. You want the spaghetti to become flexible but to still be firm in the center as it will continue to cook in the oven. Scoop the cooked spaghetti directly into the sauce, adding 50ml pasta water to loosen. Spoon into the prepared baking dish.

  • 4

    Cut the chicken breasts in half widthwise and flatten to an equal thickness. Season the chicken evenly with salt, then coat in mayonnaise. Mix together breadcrumbs and parmesan in a shallow bowl. Dip the chicken into the breadcrumb mixture until well coated.

  • 5

    Sprinkle the mozzarella and parmesan over the spaghetti in the pan. Arrange the prepared chicken on top of the pasta ensuring they do not overlap.

  • 6

    Pop in the oven and bake for 20 minutes or until the chicken is cooked through. Let sit for a couple of minutes to let the chicken relax. Sprinkle with basil just before serving.