Parmesan Chicken Bake is my most popular recipe because it is an easy dinner recipe using baked chicken breasts. This Parmesan chicken recipe only has a few ingredients, a quick prep time, and tastes amazing. These tender chicken breasts bake in the oven with mayo and parmesan cheese until crispy, but don’t be fooled by the simple list of ingredients in this recipe. It just might be the best (and simplest) chicken recipe you’ve ever made!
Why I Love this Easy Chicken Recipe?
This recipe for oven-baked parmesan chicken casserole brings back so many fun (and delicious) memories of the trips I’ve made to visit with all my family who live far away. When we are together there are A LOT of us and, we always make this cheesy chicken, usually on the first night. It’s the perfect dinner for our big crowd and hits all the required family-friendly notes: crispy, cheesy, and easy to throw together.
Visiting family is such a bittersweet experience for me. While it is so amazing to spend time with those I love most, I also suffer from such depression once it is over. After two weeks visiting my parents in Ohio, we are currently heading back home to Minnesota. Yes, it will be tough on me, but it is heartbreaking to see how tough it is on my kids. They have had two weeks packed with wonderful memories that I hope will get them through until next summer.
Do me a favor. If you are blessed to have family close by (and by that I mean under a 2-hour drive), be grateful and spend more time with them. Those of us who only get to see family a couple of times a year are very jealous!!!
Once we are back home, my children will expect me to cook them meals. How dare they! Like you, I am always on the hunt for great chicken bake recipes and this is definitely one. You won’t be disappointed! It is delicious hot from the oven and even better the next day as leftovers. I often make two pans at a time because we love this parmesan chicken that much.
What is Parmesan Chicken Bake?
As the name implies, a Parmesan Chicken Bake is a meal assembled in a casserole dish, starting with boneless chicken breasts on the bottom. Then, a sauce of mayonnaise, parmesan cheese, and seasonings gets slathered on top. The casserole is baked in the oven until the top gets golden brown and crispy, resulting in very tender chicken due to the mayo in the sauce. The cheesy recipe is a popular low carb, keto-friendly alternative to chicken parmigiana because there are no breadcrumbs or deep frying involved in the preparation.
Baked Parmesan Chicken Ingredients
The first time I ever made this recipe, it was a leap of faith. I took a look at the underwhelming list of ingredients and misjudged how the chicken bake would taste. I’ve fine tuned the recipe over the years until it is now perfect!
- Boneless, skinless chicken breasts – simple to find at any grocery store and often the least expensive cut of chicken as well. Boneless chicken thighs would also work, as would bone-in breasts but remove the skin first. Any skin would only end up mushy under the sauce.
- Mayonnaise – don’t go cheap with this important ingredient. It is the base of the whole sauce and must be a quality brand. I recommend Hellmann’s (aka Best Foods) or Dukes. Do not use Miracle Whip!
- Fresh parmesan cheese – skip the fake stuff in the green can and grab a triangle of real parmesan cheese then grate it yourself. If possible, skip the containers of pre-shredded parmesan as well. The manufacturer covers the cheese in cellulose (wood pulp) and won’t melt into the sauce at all.
- Seasoned salt – *important note* this is not the same as regular salt so don’t make that mistake, or the finished dish will be too salty. Seasoned salt is a mixture of various seasonings, as well as salt. Lowry’s brand works well in this recipe and you’ll find it easily at your store.
Recipe FAQs
Can I use powdered parmesan cheese in the green can?
Sorry, but this is a big no! The powdered parmesan cheese in the green cans is mainly buttermilk powder, salt, and then a bit of parmesan cheese. Not only will the finished chicken breasts be way too salty, but this “cheese” will leave a sandy, gritty texture in the sauce. Instead, grab a triangle of fresh parmesan cheese from the refrigerated section of the store, grate it up at home, and store it in an airtight container in the fridge. Using real parmesan results in the best parmesan chicken you’ve ever tasted.
What is the difference between “seasoned salt” in the recipe and regular salt?
There is a big difference and it is very important to understand so the chicken bake doesn’t end up much too salty. Seasoned salt is exactly as it sounds, a combination of salt and various seasonings like paprika, garlic, onion, and chili powder. The recipe below calls for 1 ½ teaspoons of seasoned salt but only about 25% of that is actual salt. If you use regular salt, in combination with the salty parmesan cheese, the finished casserole will be extremely salty, as some commenters on this post have complained about.
Can Parmesan Chicken Bake be frozen?
Unfortunately, this is not a recipe that works well as a freezer meal. The mayo in the sauce reacts in funny ways as it freezes. It creates an unpleasant grainy texture once it thaws and goes in the oven. Instead of freezing the chicken bake, assemble it a few days ahead of time, cover it tightly with foil, and keep it in the fridge until ready to serve. It can safely stay prepped in the refrigerator for 3-4 days before baking.
Can I use Miracle Whip instead of mayonnaise?
Unfortunately, this parmesan chicken casserole will not work well if you use Miracle Whip. Mayonnaise is the emulsification of water, oil, and eggs, while Miracle Whip adds high fructose corn syrup and seasonings. The end result is much too sweet for this chicken recipe and the sauce becomes thin and runny because the Miracle Whip doesn’t do well in the oven.
How to keep the chicken from getting watery
Because the chicken does get a bit crowded in the 9×13 pan, it creates a bit of a pan sauce. If you would prefer your end result without the pan sauce at the bottom of your dish, simply use a bigger pan or baking dish, or even a rimmed half-sheet pan. This creates room for the moisture to evaporate while it is baking. If you do this, you will need to reduce the cooking time by 5-8 minutes. The chicken cooks quicker being farther apart.
How to store leftover parmesan chicken
This recipe is one of those rare dinners that actually gets better tasting after it sits for a night in the fridge. Any leftovers will not last very long. Transfer the uneaten parmesan chicken into an airtight container and store it in the fridge for up 5-6 days. Leftovers reheat very well in the microwave and make for a great lunch to bring to the office.
Parmesan Chicken Recipe Variations
Being a home cook provides endless opportunities to experiment with recipes, personalizing them to your tastes and creativity. Any of the following variations would be great spin-offs of this cheesy chicken bake:
- Add fresh vegetables to the pan with the chicken and sauce, but be sure to use a bigger casserole dish, or a rimmed baking sheet. This will give the chicken room for the excess moisture to evaporate from the pan.
- Add marinara sauce and mozzarella cheese to the top of the chicken for a tasty Italian spin on the recipe.
- Add buttered Panko breadcrumbs all over the top of the casserole. They will become golden brown and crispy as the parmesan chicken bakes. And even better, add some fresh garlic to the breadcrumbs as well.
- Serve it over rice or pasta with the pan sauce and some chopped fresh herbs like Italian parsley or basil.
Parmesan Chicken Bake Step by Step Video
Looking for More Chicken Recipes?
Parmesan Chicken Bake Recipe
An easy chicken recipe for dinner that bakes in the oven. Loaded with flavor and the chicken turns out crusted super tender.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
- 6 boneless, skinless chicken breasts
- 1 C light mayonnaise or greek yogurt (I have done 1/2 of each as well)
- 1/2 c fresh parmesan cheese, plus more for the top
- 1 1/2 tsp seasoned salt (Not regular table salt)
- 1/2 tsp pepper
- 1 tsp garlic powder
Instructions
- Preheat oven to 375 degrees and spray the inside of a 9×13 glass pan. Lay the chicken inside the pan.
- Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn’t dry out.) Sprinkle on a bit more fresh parmesan over all the chicken.
- Bake uncovered for 45 minutes. This dish is even better the next day, so just reheat in the microwave!
Notes
Some have commented that this dish was way too salty. Please be sure you are using fresh parmesan cheese, not the stuff from a can. Also, use seasoned salt, NOT table salt. I have made this multiple times and have never had trouble with the salt level. If you are worried, use less.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 500
- Sugar: 0 g
- Sodium: 953 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 70 g
- Cholesterol: 193 mg
Keywords: easy chicken recipes, parmesan chicken bake, chicken breast recipes
Patricia @ ButterYum says
I recently posted this as “melt in your mouth chicken”. I definitely reduce the amount of mayo – there’s just no reason to use an entire cup. Yummy stuff!!
katherine says
the reason is: you can never have too much mayo
I couldnt agree more
Debbie says
Can you use just regular mayo or miracle whip? We don’t eat yogart at all nor light mayo & I hate to buy items just to use a little in 1 recipe. But if it makes a big difference then I will either buy it or not make the recipe but it sounds SO good & easy!! Thank you for sharing!
Sure you can use regular mayo but i would not make it with Miracle Whip because the flavors would be quite different. Thanks for your question
Juli says
I have made it with both and I prefer the Helliman’s Mayonnaise .
I couldn’t agree more Juli -Carole
cristal says
I made this tonight . I must say it was a melt in the mouth recipe . We don’t like greek yogurt either and i used sour cream instead of the yogurt. Turned out awesome … :))) i have to picky boys 42 and 6 lol…they was amazed by the taste
That is the true test Cristal…picky kiddos 🙂
Rachel says
Hi Carole, I need some advice…I just replied to an older reply here…Anyway I’m having a problem: I’ve made this twice and used Chobani fat free Greek Yogurt, Hellman’s Mayo and grated parmesan cheese from Kroger that comes in a package. My boyfriend and teenaged daughter loves it but I’m disappointed it got soupy/curdled. I made sure I dried off my chicken very well. I’m wondering if I should be using full-fat yogurt? I think I’m using the right parmesan. Thanks for any tips!
I think your fat free yogurt might be to blame Rachel. It should make a sauce when it cooks but it should not curdle. It could also be too high of a temperature so maybe your oven is running hot. Those are my two initial thoughts. Thanks
Rachel says
Thank you, Carole! I will try using regular Greek Yogurt and let you know how it turns out. It really is a delicious recipe! Thanks again!!
Brittany says
I had this problem too, I started using my pampered chef stone pan and worked awesome no extra liquid
MommyOF6 says
Can u use frozen chicken breast? Can I boil it first if frozen?
I think you can use frozen but it will take quite a bit more time to cook completely.
Danielle says
This recipe was absolutely great! My breasts are very thick and would have been a better ratio to filet the breasts.
I was concerned if flavor would be bland but they combination of mayo and fresh parm is fabulous! I also use Natures Seasoning as my all purpose seasoning salt.
Thank you again!!
angela says
Did you use 6 whole chicken breasts or Did you slice a package of three in half to get 6 thinner breasts?
Hey Angela! I used 6 breasts
Danielle says
Carole – I am making this tomorrow for my family. My local store has large chicken breasts (1.4 lb for 3 breasts normally)
Could you share a recommendation for how many pounds you use to equal the 6 breasts?
Thank you!
Hi Danielle! Usually the 6 breasts end up being around 5 pounds.
Short says
Do you think you could make this up and freeze before baking?
Howdy Sarah! I have never made it as a freezer meal so I can’t say for sure. I worry a bit about the mayo after being frozen.
Darlene Abrial says
Sounds good. Could I add sauteed mushrooms to this dish.
Absolutely! That would be delicious
Gloria LaRoche says
I am on WW and want the taste w/o the mayo and extra fat!
Luna says
Veggeneise taste is amazing
Sheri says
My husband is very picky ( ok he is leary about my cooking which ranges from yuck to you can make this again) thought this was one of the best dishes I ever made. I only used mayonnaise and no Greek yogurt. Best chicken recipe ever!!! Thankyou for sharing!
thanks for coming back and sharing your experience with this recipe Sheri! Take some time and look around and I know you will find another recipe to impress you hubby -Carole
Nancy Bell says
I was wondering how a olive oil/ homemade mayo might work…. I’m trying it out tonight at a 1/2 size recipe… will let you know how it goes, sounds great for our low carb diet!
I hope you come back Nancy and tell me how it went!
Tiffany says
Extra sauce to put over rice…. yum!
Agreed Tiffany!
Gail says
What do you serve it with? Company coming! Nervous hostess,
Hey there Gail! I just made this again last night for our company 🙂 We served it with baked potatoes, salad and homemade bread! Perfect dinner
Jacqueline Eckhardt says
What if I wanted to add fresh asparagus to the dish? What do you recommend I do with it ?
Hey Jacqueline! I’ve never tried doing that. I worry it would get overcooked and mushy if you baked it in the pan with the chicken. I would cook it separately and then serve the chicken and sauce over the top of the cooked asparagus.
Jacqueline Eckhardt says
I love crispy asparagus, what’s the best way to achieve that?
Shannon K says
Do you recommend a brand of seasoned salt?
Hi Shannon! I use Lowry’s seasoned salt but any would work.
Joni says
Simple, tasty, and uses ingredients I usually have on hand…add it to the rotation! Not too salty for us. Thanks for a great weeknight chicken recipe!
Anonymous says
Hi There, i dont have any boneless chicken is that going to work still?
Kelly says
Can I use frozen chicken breasts?
Nicki says
Is the recipe calling for bone-in chicken breast, or skinless boneless chicken breasts? I can’t tell is there is skin on those of not.
Stefanie says
I think you would be able to use either or. It’s a preference. It’s just easier for kids to eat boneless and it’s less messy to make and clean up in my opinion.
Thanks Stephanie
amanda says
Sorry the spelling police cannot let the misspelling in the picture slide.
This looks really delicious though and I actually have all the ingredients. Thank you.
Holly says
I agree! I wondered if she noticed that she has Parmesan spelled as “Paremesan” in the main graphic!!
Holly says
Oh haha, apparently I should have kept reading the comments before mentioning the spelling error above! Lol!
Carole says
Nicki – sorry for not being more specific. I used boneless and skinless. I think bone in chicken woul be fabulous but I would remove the skin because I would be mushy.
Arlene says
Can you edit the recipe to specify the chicken (boneless, skinless, etc)? I had the same question as Nikki and others will as well and you have to scroll through all the comments to find the answer. Thanks, and sounds delicious!
Will do Arlene! Thanks for the suggestion -Carole
Grace says
Hello,
Can you use boneless/skinless chicken thighs for this recipe? If so, how many chicken thighs would be needed to make up for the 6 chicken breasts?
Howdy Grace! I think thighs would be delicious in this recipe! I would use around 5 pounds. Let me know how it turns out!
Jo says
Have you (anyone) tried this recipe using chicken thighs?
Hey there Jo! I have used thighs for this recipe and it worked great. My hubby prefers dark meat.
Marla says
This looks delicious!
Anonymous says
Fix the spelling in the picture. It totally turns me off to the recipe.
Anonymous says
STFU spelling Nazi
Thanks for sharing your recipe!
Anonymous says
You’re an idiot. Who cares? It still looks amazing and kudos to her for sharing.
Dani says
Really?
lol
Complain much?!
Anonymous says
She made a typo. Big deal!! Sheesh!
Anonymous says
Get OVER the spelling mistake!! I’m sure you have better things to do?!
This will be on the menu for this evening! Can’t wait to taste!
tmomofthreecuties says
Honestly, the woman is sharing a delicious recipe, can you leave the spelling alone??? Great recipe, you just solved my dinner dilemma today–thanks!! 🙂
Anonymous says
Always looking for easy and delicious meals. Can’t wait to try and I may make this ahead of time for our camping trip. Thanks for posting.
Anonymous says
Thanks for the recipe. I don’t care how you sprll
Taisia says
This sounds so yummy! I know how hard it is to live far from home. I’m originally from east central MN, and now I live in IL with my fiance. I’ve been here about a year, and it’s so lonely without my family close by! 🙁 I know how you feel.
Carole says
I just have to chuckle about the whole spelling thing. For those offended, I am sorry. Obviously, it was a mistype on the picture because I got it right four other times throughout the post 🙂
I should probably change it, but the comments are just too much entertainment for me.
Leslie Cremeens says
LOL, don’t bother—the chicken looks so good, who is even bothering to notice spelling errors. Thanks for the recipe 😀
Stefanie says
Haha that was my exact thought. I was like oh my this looks amazing. I didn’t even read the words! Who can focus on spelling when chicken looks this good!!
I appreciate it!
Miriam says
I just popped it out of the oven… I bought seasoned salt, I bought parmesan cheese that was not in a can form and it still came out salty. In my husbands words “very salty”.
Thank you so much for coming back and letting me know Miriam. I think I have concluded that each brand of season salt has such a wide variance of sodium levels that it is making some turn out perfect and others too salty. I hope you give it a try one more time but reduce the season salt amount!
MellyMel says
Has anyone used regular canned parmesan cheese and not fresh?
It will certainly work, but I would cut back quite a bit on the seasoned salt because the canned parm is saltier than the fresh. I would encourage you to try it with the fresh as well….I know you will taste the difference -Carole
Stephanie says
I didn’t even notice the spelling error! I was too busy looking at that fabulous chicken!
Anonymous says
Does anyone know if you can use miracle whip?
Carole says
You probably could use it but it would be a lot tangier in flavor and wonder how well that would go along with the parmesan cheese.
Anonymous says
Have you made it with the Greek yogurt before or just the mayo?
Renea says
I have made a similar recipe for years using Miracle Whip and it is tangy and delicious. Probably your own personal preference.
Unknown says
Bahahaha I can’t help but laugh that someone actually asked you to change the spelling aaannddd said it turned them off to the recipe LMAO!
Liz says
Amen
Im getting tired oƒ trivial negative comments .JUST enjoy the effort put in to the site .fgs(for goodness sake)
Anonymous says
This looks so yummy! Have you actually used just the Greek yogurt with no mayo?
Carole says
I have made it with all yogurt. It was good but I preferred the half and half better though
Anonymous says
Do you bake the chicken covered with foil? Or uncovered?
Carole says
Definitely uncovered or you will end up with a soupy result.
Anonymous says
Sounds great! Am going to give it a try
Lisa says
Most of my family is within two hours. I am at this moment planning an 80th birthday party for my mom. All the family will be there. I will definitely remember to be thankful! Thanks for the reminder!
Anonymous says
This sounds so yummy! Thanks for sharing. And I didn’t even notice the spelling thing until I read another comment (had to scroll back up and look at it haha)
Desiree @ The 36th AVENUE says
Thank you so much for sharing your recipe. Sharing it with my readers on my FB page!
Bliss says
Stopping over from 36th Ave. to pin this yummy dish.
~Bliss~
Clh says
I am making this for dinner tonight! It smells amazing baking. I thought about misspelling the words in this comment on purpose, who cares if it is spelled wrong. If it tastes good then that’s all I care about!
shirley trudeau says
Spelling is not my strong point ,so i will just say thank you for a great chicken bake
sweatingforit.com says
Is there a way to make this using a crock pot? It’s just too hot to use my oven right now. Thanks!
Carole says
I have never tried the crock pot. I’m sure it would work, just a soup-ier end result and if not closely watched, it could become tough by cooking it too long. That is always the biggest risk with cooking chicken in a crock pot.
Anonymous says
How do you think it will taste with Dukes Mayo? I’m making tomorrow.
Carole says
Never heard of Dukes Mayo, so I googled it. As long as it is a mayo, you should be great!
Carol says
Duke.s Mayo is a Southern born and manufactured by Sauer in Richmond, VA. Once you try it, you’ll never go back. I know people on the other side of the Mason-Dixon line that have Southern friends/family ship it to them.
I will have to pick some up next time I am down south!
Kayla says
That’s what I am using. Dukes is the only thing we use in our house. Southern ways. ☺
Susan says
We live in CT and have Dukes shipped to us all the time. Never use any other mayo. Dukes is the BEST!
I am going to have to ship some to Minnesota Susan because I love a killer mayo!
Alyssa Rivers says
All of your recipes look so good! But this one looks awesome! Cant wait to try it! Would love for you to visit mine!
riversrecipereview.blogspot.com
Anonymous says
Made ths tonight with bone-in chicken thighs, was a HUGE hut!!!!!!!!!!!
Tara says
I have the opposite problem. My family lives in Minnesota but I live in West Virginia. 16 hour road trip now that my 2 year old is too old to share my plane seat. Where in MN are you? I grew up in St. Louis Park but my mom (who is visiting us right now) recently moved down to Owatonna.
Tara says
Oh, I just saw you’re in Marshall. My brother lives in New Ulm, sort of that direction. You prob have to drive past it to get to the big big city, Mankato – ha!
Kathy says
Marshall! Me too, Trying this with boneless skinless thighs tonight. Fingers crossed.
Back2BasicsMom says
Definetly adding this to m list to try in the next few days (when the weather let’s up). It looks super good!
I am in MN too and have lived here for 13 years. I am from the seacoast of Maine and New Hampshire. I am taking the kids for a 3 week visit in August and I can totally relate. I do not even get to visit every year. Our last was 2 summers ago.
I tell my local friends who have all their family close by to be thankful, especially when I hear them complaining. 🙂
Lauren Anders says
Do you cover the dish while it bakes? Thanks for an easy, hopefully delish dish!
Carole says
No cover needed!
Ellen Stewart (aka Ellie/El/e/Mrs. Seaman) says
Trying this tonight. Thanks for sharing.
As for the family thing, my mom died when I was 31, my father when I was 40. So even though your family is far, they’re still here. I’m not scolding or schooling you, but just pointing out the blessing you’re already aware of!
Carole says
Very true Ellen. Thanks for the reminder and the appreciation for what I have!
Deron & Christy: says
Have you tried prepping this meal, then freezing if until ready to make? Just wondering if it would hold up in the freezer
Carole says
I haven’t tried it as a freezer meal yet. I have quite a few other freezer meals on my blog, but just haven’t tried this one yet. My first thought is that it should work great. If you try it, come back and let me know how it worked!
Anonymous says
Is using a smaller glass pan ok? I done need to fix 6 beasts, maybe just 3-4
Carole says
Absolutely, but I would reduce the sauce as well. If you do 3, then cut the recipe in half.
Anonymous says
Is the Parmesan cheese shredded or like grated?
Carole says
It really doesn’t matter, just use fresh. I buy the already grated fresh parmesan cheese in the refrigerator section, but if you have a wedge at home, just grate up a cups worth!
Anonymous says
How many calories is it
Nikki says
I have this in the oven now, can’t wait to try it. I’ll be sure to let you know. Thanks!
Anonymous says
I have it in the oven right now too! Made it with Greek yogurt. Smells great so far!!!
Nikki says
I made it with mayo. It was GREAT!!! Everyone loved it. It will be on my menu again soon. Thanks!
Laura Graham says
Saw this on pinterest, cooked it and it was amazing and so easy. Thank you!
Brandy says
I can’t wait to try this tonight!!
Anonymous says
This looks so delicious… Making it tonight! I just moved 700 miles away from my family and to the NE region of the country so I definitely know how you feel! It is a big change! I will be seeing my family in just a few weeks and I am beyond excited 🙂
Anonymous says
I have chicken tenderloins, how many should I use instead of 6 breasts?
Angela says
I just found your blog via pinterest. i love in Ohio, but grew up in Minnesota – where all my family still remains. I totally understand your sentiments.
Great recipe!
Sandy says
All I can say is OMG… this was soooooooo delicious!! My husband wanted more, and I made 6 chicken breasts!!
LaToya says
I made this last night and it was amazing. It was also so simple. My boyfriend thought it was the best chicken dish ever. Thanks for posting and I’m definitely looking forward to more recipes.
Anonymous says
This was yummy! I made it tonight – super easy and best of all, my 7 and 9 year olds liked it! Thank you!!!
Anonymous says
I made this and it didn’t quite turn out the way it looks in the picture… I cooked it for longer and it just stayed completely white, did not brown. Any tips or tricks? It was also “soupy,” as you like to say 🙁
Carole says
Three thoughts: 1. Be sure you sprinkle on extra cheese on the top of the dish. 2. I bake mine on the second from the top level of my oven 3. Did you cover it with foil? That would make it soupy and not brown.
Dburseth says
I’m trying this tonight but I hate mayonnaise and that’s what I amusing, will I taste mayonnaise ?
Dburseth says
Ok, I just popped this into the oven and it smells so GOOD!! When I mixed all of the ingredients into the Light Mayo, I didnt smell the mayo anymore which is a huge plus for me seeing as i hate mayo lol I am hoping I wont taste mayo because this looks so good cooking and I cant wait until 5pm to try it!! 🙂 Thanks Carole!
alisha voight says
I used miracle whip and it was amazing! Thank you so much!
Anonymous says
Does anyone serve with a side dish? Maybe pasta? Or has anyone tried putting veggies in it too?
Karen says
I’m making it right now I bought bow tie pasta I’m going to mix it with butter and olive oil throw in broccoli and some Parmesan cheese for a side dish hope it comes out good 😉
That sounds amazing Karen! Thanks for sharing
Donna Chilson says
I am making this as a dinner to take to a family. I am planning to take a salad and would like a recommendation for a side dish. Thanks!!!!
Carole says
Any fresh sautéed vegetable would be great or a loaf of crusty bread. It really doesn’t make a sauce so if you make rice or pasta, you would need something else to top them with.
Beth says
Made this and loved it! Made it a second time for a bunch of firefighters and changed it a little bit. Added some other spices, used monterey jack cheese, covered with french fried onions, and then a layer of cheese. The guys loved it- although my figure didn’t 😉 This is a staple in my kitchen now!
Anonymous says
I’ve been making this for years except that I use fish such as flounder or cod.
Jen reeder says
I liked it a lot, but thought that it was a little salty- anyone else have this problem? Ever tried it with less seasoned salt? I used Lawry’s.
Thanks!
Anonymous says
I made this last night and it was way too salty but it could be be ausr I used a little more cheese and it wasn’t grated it was the Parmesan in the container…
Anonymous says
I used 1/2 tsp salt and 1 tsp Mrs dash because I thought it called tor way too much salt. Turned out great. Wasn’t too salty at all. And i used half the Mayo.
Lesa Pollock says
I just made this and we loved it. I didn’t use any mayo I just used greek yogurt. We really liked it. Next time I will use half mayo and see if there is a difference. Thanks for sharing such an easy wonderful recipe!!
rdnance3 says
Ok…so I made these too yesterday! It was a tough day for my hubby…thought I show him some love and support with a warm, home cooked meal. Needless to say….these were a major hit. My daughter told me to definitely keep this recipe and please make it again!!
Used 1/2 mayo and 1/2 greek yogurt. And they were great. Am now wondering what if I used just greek yogurt and made these not only delicious, but healthy too.
Anyone tried it?
thank you for a great meal!
Anonymous says
Has any one tried this w pork chops? Hubs cant eat chicken
Carole says
I have never tried it with pork but I bet it would be great with a nice, thick cut chop. I bet a thick piece of fish would be delicious as well.
Mrs. Becker says
I made this tonight, and was not thrilled with how it turned out. I did not have plain mayo, just Miracle Whip. Other than that, I followed the recipe to a tee. They did not brown up well, there was a “soupy” mess in the bottom of the dish, and the Miracle Whip flavor was very dominant. I’m not sure if I will try this one again. 🙁
Carole says
Mrs Becker- sorry to hear it didn’t go well for you but I think the use of Miracle Whip is what caused your trouble. If you feel brave enough, try it again with mayo. It will result in a nice thick topping and be sure it is baked uncovered as well.
Anonymous says
Had this tonight for aupper. SO good! I might add less seasoned salt next time (but that’s just personal preference). Thank you so much for sharing! Definitely adding this to my list!
MLGraham09 says
My mom made this while we were there visiting, it was wonderful! Had to find it and pin it!
Anonymous says
How do you think it would work with sour cream instead of mayo? I don’t really like cooking with mayo because of the high calories. I like light or low fat sour cream but not light mayo. I know greek yogurt is the consistency of sour cream….just wondering if you have ever tried this or thought it would work the same.
Carole says
I think it is worth a try for sure. Let me know how it goes!
Christy says
I made it with sour cream and it turned out amazing
Thanks Christy for coming back and letting me know how it turned out. I love the idea of sour cream! -Carole
kim says
I made this the other night and put panko on top and WOW. amazing!! thanks!
Cary says
I made this tonight for supper and it was fabulous and so easy to make! I used half mayo and half greek yogurt and it made the dish so flavorful! Thanks for a wonderful recipe that has become a new favorite with my family!
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Leah Goebel says
Tried this tonight for some guest! It was delicious! I added 1/4 tsp of cayenne pepper to it for a kick and it was amazing! I am putting this recipe in the book to keep and make again and again!
Shiloh Barkley says
Soooooo good!
Anonymous says
I made this for dinner tonight and it was delicious! Mine also got a little soupy like some of the comments said (despite in being cooked uncovered) but it didn’t matter because it tasted so wonderful! I did half Greek yogurt and half light mayonnaise and used one clove of fresh minced garlic rather than the garlic powder. I also added a teaspoon or so of fresh rosemary. I’ll definitely be making this again! Can’t wait for the leftovers for tomorrow nights dinner!
Stephanie Pariseau says
Lots of great comments from the family about this one. I have used the mayo, garlic, and cheese mixture on french bread and white fish before, but the chicken was great too.
Sarah says
I’m definitely going to try this tonight, but I need to ask if it is such a good idea to heat mayo??
Anonymous says
Found this on Pintrest last night and made it tonight – it was great! I used all Greek yogurt, which I hadn’t had before but smells like sour cream so I bet that would work too. Didn’t read the comments before so covered it for 2/3 of the time. Was kind of soupy but soooo juicy! Definitely a keeper. I’m from WI and living in VA (and am headed to New Ulm in a few weeks 🙂 so can ID with the long distance family ties. Will be back to your fab blog, thanks so much!
Cheers,
Corinne
Anonymous says
Made this last night & it was extremely salty – so much so I had to take all of the top off. Not sure what happened – I only used 1 tsp of salt not even the full 1.5 tsp…
GayleMarie says
I RARELY use table salt, so when it calls for salt in the recipe, I cut it WAY back because I will definitely taste it. As far as mayo vs Miracle Whip — I was raised on Miracle Whip and I don’t care for mayo, so in similar recipes I’ve used Miracle Whip and the recipe has come out fine……just personal taste I guess……. :0)
Thanks so much Gayle for letting me know how it turned out for you
Anonymous says
I made this recipe last night. Easy and delicious! Thank you 🙂
Bliss says
Stopping over to tell you I am making this tonight after pinning it a while ago. I also have an urge to misspell all my words and see if the spelling police come after me….
~Bliss~
Christy says
Thank you! I’m a mom of 8 children, and am always online trying to find new ideas and inexpensive dinner ideas. Chicken is always a winner.. this recipe will be on the menu tonight.. Yay!
Amanda says
I’m curious as to what side you served with this. Is there enough sauce to make noodles (bowties or penne) or rice or did you just make veggies?
Carole says
Amanda: my result was not enough for pasta or rice. Others have commented that theirs was saucy but mine wasn’t. I served crusty bread and sautéed veggies.
Ariel Kindweiler says
Making this for dinner tonight! Can’t wait! The family is going to love it! Thanks for sharing the substitute for mayo!
Just started following you and love your blog!
mrsluangraj says
Thanks for this great recipe, we loved it. I found the seasoning salt to be a bit much, so reduced it down the following time I made it. However I have no complaints. I LOVE this recipe. I used fat free mayo, worked like a charm, and doubled the parm cheese on the top;)
Anonymous says
Thanks for the recipe! I use half mayo and half greek yogurt and have made both chicken and white fish. It is DELISH! My hubby said that it is the best chicken I have made in years!!! Again, thanks for sharing!
Jenn says
Can I do this with chicken tenders? How do I adjust the cooking time and temp? Sounds yummy!
Carole says
Jenn: sure! I would probably not use as much of the sauce, keep the same temperature and reduce the cooking time about 15 minutes but you will have to check it to see when it is finished cooking.
Jenn says
Great! Thank you!
Jenn says
Great! Thank you!
Jenn says
Great! Thank you!
Sheri says
The spelling thing is hysterical to me! I had to look really hard to figure it out! Lol. I’d rather spend my time admiring how delicious it looked! I’ll be trying it for this weeks menu.
I’m glad you were able to visit family. Mine all lives in my same town except for one brother, he’s only 3 hours away and comes home often. Our mother has been gone for 12 years now and having all of us close has been a huge blessing. With my dad alone now, I’m reminded everyday how blessed I am to have my family close. Thanks for the recipes and also the reminders to be grateful for what we have:)
Amy Brock says
I agree. Some people are just nuts! The “turns me off this recipe” proves it. I live far from home, too. I’m from Virginia and we are a Armt family stationed in northern Italy. I’ll be having “real” Parmesan cheese tonight, fresh from Parma…
Amy Brock says
Did you like my misspelling of Army!
Tangos Treasures says
I made this yesterday & it’s fabulous!! Thank you for sharing!! Oh & I used chicken thighs cause that’s what was on sale!
karen says
yeah, mine didn’t come out nice like yours. I used greek yogurt and the sauce completely broke. the flavor was there… but it was watery/chunky. Baked uncovered and used boneless skinless. I’m going to try again… it wasn’t enough to deter me. 🙂
Anonymous says
What seasoning salt did everyone use? Want to stay away from the salty comments. Thanks!
Denise Thaller says
I made this tonight and my family loved it. Even the daughter that doesn’t like mayo LOL. She didn’t know it was cooked in mayo, you couldn’t tell. I used 1/2 mayo and 1/2 greek yogurt and it browned up real nice. Thanks for posting such an easy, delicious meal!!
Anonymous says
Just finished feeding my family this and it was a huge hit. Was a little bit watery, any tips on how to keep this from happening in the future? I wa thinking maybe baking on top of a layer of stuffing.
Anonymous says
Don’t change the spelling!!! And it’s a recipe people!! Get over yourselves! If spelling turns you off a recipe, that’s your loss.
Sounds yummy!!! I’m thinking that’s for dinner! Thanks for posting 🙂
Cyndy says
I have made this many times over the years, always used the mayo. it is also delicious on broiled tilapia and to make broiled garlic toast on italian bread.
Anonymous says
have you tried making this with sour cream at all? dont have yogurt but have sour cream and mayo, think maybe the mayo may be a bit too rich, didnt know if cutting it with some light SC would still work?
looks great!
Carole says
Have never tried it with sour cream. I do use reduced fat mayo to keep it lighter. Let me know if you try it and how it goes.
Erin Corrill says
Just made this and it was a total hit!! I added Italian bread crumbs to the extra Parmesan to sprinkle on top, made a nice crunch in top. It was a perfect dish. Thanks so much!
Laura Jones says
I made this for lunch today. The top browned nicely, and the flavor was amazing. But underneath the beautiful brown part, was a nasty 2/4 INCH layer of watery soupy mess. I ended up taking the chicken out of the water with tongs, and serving it on a plate, but the texture was weird b/c of all of that liquid. I’m wondering if I did something wrong b/c it doesn’t seem like others had this problem? I used all mayo, and followed the recipe exactly. In any case, I’ll definitely make it again, but maybe put a rack in the pyrex so that it can drain and doesn’t sit in the water?
Carole says
I’m not sure why a few people have had a soupy result. My only thought is maybe the brand of mayo. I use Helmans.
Laura Jones says
I used Kraft mayo. I was wondering if it was my chicken though. Some chicken has more water in it I think?
Elaine says
I used half mayo and half peppercorn ranch dressing. I also buttered my pan and cooked it uncovered for 45 minutes. Since my chicken went in frozen I covered it and baked it for another 25 minutes. It was a bit soupy but I solved that problem by adding a little more parm, shredding the chicken, and then stirring the whole mixture in with some linguine noodles. It was delicious!
I think the longer you let the chicken sit to cool uncovered it makes the sauce thicken up a little more. But my method worked great for me, the flavor was incredible and my fiance loved it. Also very easy to make in a smaller portion for just 2. 🙂
Robin Bryant says
If it came out watery did your perhaps use frozen chicken? Just a thought. Also if you are sensitive to the salt try leaving it out. parm cheese is by itself a bit on the salty side!
Melly Ann says
Yes, the spelling is REALLY going to change the taste of the meal!!! Looks delicious! 🙂
Savanah says
I tried making this dish however mine looks NOTHING like the picture…
Hi Savanah! Bummer! The more important question, how did it taste?
Anonymous says
Totally delicious made it before and I’m making right now. Can’t wait to eat it. It’s so good
Anne says
I made this last night & I can’t wait to make it again! It was soo good! I was a little nervous using so much mayo, but the chicken came out moist and flavorful! Yummy! Thank you!
sue says
My son lives in Japan I only get to see him once every 3 to 5 years. Be grateful for what you have
Anonymous says
Tried this tonight for dinner. It turned out delicious. I used Kraft Cracked Pepper Mayo with Olive Oil. It was a hit with the entire family.
Anonymous says
Found this on pinterest- SO AMAZING! I cut the recipe in 1/2 and found it was just enough for my guy and I. Can’t wait to make it again!
Anonymous says
What did I do wrong? The mayo separated and I wasn’t able to use any of it for “gravy” so the chicken was very dry.
VeganGem says
Just came here through Pinterest and hope to stay. The chicken looks great.
Anonymous says
What about using the grated parm cheese in the container rather than fresh??? What a great pi, I could just eat that. Lol
Anonymous says
Made this dish the other night for dinner. Everyone loved it! My kids said the house smelled wonderful! Thanks.
Sally says
After reading the comments I was unclear as to whether you use frozen chicken breast (thawed of course) or fresh raw chicken breast,like cutting up your own chicken. It would make a difference because the fresh would have to bake longer or perhaps be browned first. Which do you use?
Thanks, I am going to make this for a birthday dinner Sunday!
Carole says
Sally – I just used regular old chicken breasts from the store. I’m sure they were frozen at one time, but were thawed when I made the recipe.
Anonymous says
Made this last night! It was a hit with my whole family! Next time I will leave the salt out, though. Served it with low sodium chicken Rice A Roni and broccoli. Yummy!! Thank you for the recipe!!!
Anonymous says
Looking forward to making this! Sounds delicious! As to all the nasty comments, please save that for Facebook. Pinterest fans don’t need to stoop to that level.
Anonymous says
has anyone tried this w/ fish, say tilapia??
Anonymous says
Made this the other day..Hubby “hates” mayo so I used 1/4 c mayo and 3/4 c. light sour cream. spread over 5 chicken breasts (just the two of us so I was sure to have leftovers for lunch at work) HA!! we were fighting over the last piece! SOOOO good…. Will be making this a LOT! Thanks !
Jeanna Whittington says
I’m trying this recipe out for dinner tonight 🙂
mariana/receitas para a felicidade says
This looks really delicious hummm!
Anonymous says
I plan to make this tonight and was wondering if anyone has used grated cheese instead or used all greek yogurt? How did it turn out? Did the greek yogurt make it tangy?
I don’t have mayo in the house and want to avoid a trip to the grocery store 🙂
Anonymous says
Can you PLEASE adjust the recipe to say “bake UNcovered”? This is a huge part of any recipe and chicken is not cheap. If you bake it covered you ruin it.
Kara Benzschawel says
I made this tonight and it was amazing! My 2yo daughter won’t eat meat & she asked for seconds! My husband says it needs to be renamed the “er-mah-gerd chicken” lmao
Natalie Caviness says
That’s what we call it at our house. Love it!!
Holly Conway says
I used my pampered chef deep covered baker and made this in the microwave in 15 minutes. The heavy lid doesn’t let any moisture out so the chicken doesn’t dry out. It taste exactly like it was done in the oven!
karissa says
YUM!!! I just made this with half mayo, half miracle whip 🙂 it was VERY good! Thank you for sharing this recipe 🙂
Amy says
Sounds great. Going to try it tonight. And I know what you’re going through. I only saw my grandparents twice a year on the same kind of long trip. It really is hard on you when you’re a kid. I used to cry when we left. I would suggest getting your parents on Skype, if you haven’t already. Your kids can then share everyday little things with them, which was the thing I missed out on and was sooo jealous of with my cousins who lived near by them. I do it now with my son, who have grandparents on the other side of the world! 🙂
Rebecca R. Farnsworth says
Okay. On a whim, I decided to make this today. Problem: I didn’t feel well yesterday, and thus did no grocery shopping. So, I used some substitutions, as I don’t shop on Sundays for religious reasons. Some of them, because I had to, and others because I thought it’d taste better, given the other substitutions. Here is what I did: 1/2 c. mayo and 1/2 c. sour cream, mixed well; 1/4 c. grated Parmesan cheese mixed with 1/4 c. grated Mexican cheese blend; 1.5 tsp. of fresh pesto instead of seasoning salt; 1/2 tsp white pepper; 1 tsp. garlic powder. It is in the oven now and smells delicious! I like how simple and quick it is to prepare. It barely dirties any dishes.
Rebecca R. Farnsworth says
I just read through all the comments. Interesting what people get stuck on. At any rate, if you are cooking it uncovered and it is getting soupy, try reducing the salt (especially if you use sea salt). Salt will pull the moisture out of meat. So, reduce your salt while cooking to make it less soupy and more tender. Also, check your Parm. Some varieties have a higher amount of salt in them. So, if yours is high in salt, use 1/2 Parmesan and 1/2 Mozzarella or other low-sodium cheese of your liking. This should resolve both the salty and soupy issues.
Chasity says
10/21/12-made this tonight-quick, easy and tasty – would be great over pasta; but I served over rice and with asparagus. Note: I used about 5 oz of Greek Yogurt with honey and made up the remainder of the cup with miracle whip light -> I thought using one cup worked out great, because I spooned the extra “sauce” that formed in the pan over the chicken (which was on the rice). Very tasty – thank you!
Anonymous says
Super yummy! This recipe is now added into the regular family dinner category. Also, my 4 and 7 year old LOVE it!!! Thank you for posting this recipe!!!! I had to make some substitutions due to allergies. I can’t use black pepper b/c I’m or seasoning salt, so I used just plain salt, some paprika, and onion powder in replace of it. Also, have to use the Greek Yogurt instead of mayo due to eggs. Only had 3/4 cup of greek yogurt tonight so I used sour cream for the 1/4 cup.
Miranda says
this one is on my list now! sooooo making it!
a_l_adkins says
Just found this on pinterest……Yum! Making tonight. And I am opposite of you. I live in Ohio and my family lives in MN. We are also blessed to spend 2 weeks w/them every summer.
Anonymous says
Will you correct the spelling please.
Aimee Lehner says
Everyone loved this dish!!! Super easy and tasted great. I doubled the sauce and would have had plenty to put on pasta, rice or veggies if you wanted to.
Anyone who got a soupy mess, don’t use frozen chicken. That adds a lot of water and I bet it’s why you got soupy results.
Anonymous says
I can’t wait to try this dish! Thank you so much for posting! I’m 14 years-old, and LOVE to cook. I’m going to try to double the recipe, because I have so many people to cook for. 🙂
Anonymous says
Just came across the picture of the Chicken recipe on Pinterest. YUM, I need to try it. Looks fantastic. I am typing while I wait to go to church and then having a family dinner, Mexican Style tonight.
I am the worst speller in the entire world. I blame my problem on Catholic Elementary Schools in the 50’s. I was too social. I am fairly smart and educated though.
Please if anyone reads blogs and has problems with spelling, get a grip on your own OCD life and get out of that tunnel world you live in.
Thanks for posting the recipe, I will use Greek Yogart and Miracle Whip (light). I have lost 40 plus lbs and don’t want to take any chances.
Night all from KC, MO.
Anonymous says
I made this the other night and felt there was too much salt being used. Scrapped off everything and just ate the chicken, maybe next time it will work better with less salt for me.
Anonymous says
Ya know…for people of normal intelligence, our minds automatically adjust mispelled words to the correct word. I didn’t even notice the mistake until it was pointed out because my normal brain did not care that it was mispelled…my brain is smart enough to correct it.
Thank you for this awesome post. I will be trying this recipe.
Lynnette Moore says
So happy to have found you on Pinterest! Trying this recipe, the comments have been very entertaining! Nettie from Moore Or Less Cooking
Shari says
I just made this tonight. I used a little bit more of equal parts yogurt and light mayo. It came out fabulous. almost two pounds of chicken devoured! Thanks for posting this.
Carrie Kester says
Made this for the first time tonight and it was DELICIOUS! My entire family raved about it so much that I sent the link to 6 friends after dinner!
Thank you, thank you, thank you!!
PH says
I made similar to this but I put broccoli under the chicken breast. One pot meal.
Anonymous says
I made this tonight and loved it! Thanks for posting-I made it with Greek Yogurt and it was great. Thanks for cooking way better than me. 🙂
Bridget says
To say this is good would be an understatement. I DON’T cook but I tried this last night. My husband would not stop talking about how good it was. He wants me to make it every other day (while we have the leftovers in between):) Thank you for sharing.
Anonymous says
Would sour cream be okay to use instead of yogurt or mayonnaise?
Carole says
You could try it. It may separate more than the mayo does, much like the yogurt does. It will also give you a different flavor than the mayo. Let me know how it turns out.
Robyn says
Oh my gosh, I’m dying in laughter over the spelling nonsense. SERIOUSLY!? We are trying it tonight and I was excited to find that you suggest using the fresh parmesan. I’m having to alter the chicken a little bc I’m lazy and have chunked chicken already thawed. I can’t wait to try this!!! Thank you for sharing this deliciousness and I don’t care how you spell it, I think paremsan sounds just fine to me! LOL!!! I’m looking forward to reading through the rest of your blog!
Denise says
I’ve tried this recipe two weeks ago. And my husband liked it so much, he took a second helping. I would say it so good and tasty that 9/10 is not overrating it. Thanks for this recipe which will now be a favorite in my household.
From Montreal, Quebec.
TLK says
Help! I’m making this for the first time tomorrow night to take to a dinner party. I need suggestions for how long to heat it back up for and what temperature? Thanks in advance!!
Carole says
Just reheat it in the microwave, or on a low heat in the oven like at 250.
Anonymous says
This was simple and delicious! Thanks for the recipe!
Anonymous says
I just made this for the fam – except I had to use gorgonzola cheese (I mistook it for parmesan) – it was still fabulous (and easy!!) Can’t wait to try it with Parmesan next time. 🙂
Lynn says
I have this in my oven now and it looks nothing like your picture. Plus it’s got a lot of oil/grease in it from the mayo?
Alia S says
Great recipe, the chicken turns out really moist and flavorful. I am going to try this with the yogurt next time in place of the mayo though after it is cooked it looks really oily (I am guess due to both the parmesan and the mayo.) I imagine the yogurt will still have a touch of that, but not as much as with the mayo. Went perfect with a cesar salad and wild rice.
Jennifer says
This sounds really good. I think I might do a spin on this using shredded chicken instead. Have you ever done that before?
Julie Jones says
Made this for dinner tonight with the 0% Fage Greek yogurt and added red pepper for more spice. It is delicious and not too tangy. Thank you!!
Anonymous says
My sister introduced us to this dish about 20 years ago…with variations…we use Miracle Whip, regular jarred parm cheese, and oregano. No seasoned salt. We always make double the sauce and use it for baked potatoes instead of butter. Amazing!! Had it last night and my husband and I were both like this is the greatest meal we can cook on our own!
Anonymous says
Who cares about a misspelled word?!
People can be SO MEAN!
Thank you girl for posting this recipe and serving your family.
*to the commenter who said the misspelled word turned her off to the recipe, if you don’t have something nice to say, please don’t say anything at all.
Oh, and i’m trying this recipe tonight, thanks!
Anonymous says
Just made the recipe- delicious! I used half mayo half plain Oikos greek yogurt. Very good flavor…would probably do a little less seasoned salt next time if I had to change anything. I also used chicken tenderloins- they were super moist and tender (I’m not a fan of chicken breasts). Would definitely make again!
The Undomestic Newlywed says
Tried this recipe tonight. I usually have terrible luck with Pinterest recipes but this one was a success!! So easy!!! Only used 2 chicken large chicken breasts for the hubs and me, and baked for 35 minutes. I wanted the cheese to brown a bit more, so I turned on the broiler real quick.
Thanks for a keeper!! 🙂
Anonymous says
Made it, family LOVED it. FYI for those who end up with it watery… Try laying tge breasts out on paper towls to soak up extra water, especially if they were previously frozen… Most grocers and packagers add water to the meat and that will come out as it cooks, causing the sauce/topping to be watery or break down like mentioned above… I had this happen the first time I made it and almost.didn’t try again… Good Luck 🙂
Chandra
stichnRN says
i grew up seeing my grandparents and extended family only 2 weeks a year. i have such great memories of those 2 weeks in Britt,IA!!!! i am sure your kids will too!
Anonymous says
My computer was out, so I made this from memory last night. The yogurt wasn’t creamy enough, so as I was drinking some wine, I mixed some of that in. I didn’t blend the cheese into the mixture, and as it turns out, that was fine. My husband doesn’t like much cheese, so I topped his with seasoned bread crumbs, I used cheese on mine. The result was really nice! The chicken was tender, not dried out, but it wasn’t saucy. I didn’t want that anyway, so I was pleased. Oh I did use fresh garlic, not powder, but I think the garlic powder would have been better. Served with peas and a baked potato (which I threw in the oven along with the chicken). I also made one separate for my daughter to have before work. This would be a great recipe for one, as well. I couldn’t care less how you spell it! Thanks!
Anonymous says
Made it tonight, very easy and tasty. I only used 1 tsp of salt and still tooooo salty for me. Will cut down on the salt more next time for sure.
Anonymous says
This is the recipe off the side of the Hellman’s Mayo jar (with some added seasoning)
sasha4008 says
Great recipe! I just saw you are in Marshall MN. My family “summers” on Lake Shetek. My moms family is from Walnut Grove and has since moved all over the country, but we maintain a lake house.Its my most favorite place in the world. Thanks for the great blog!
Jessica Mckinney says
Wow……this is amazing! Second time making it and was even better. I used half the amount of salt(sea salt) and it was sooooo good! Andyour right, left overs were even better….lol
Sue says
Hi !
Love that you posted this recipe.We are also from Minnesota & I grew up in OHiO ! Small world !
Tanya says
Hi this sounds amazing! Just a quick question; could you use the regular powdery Parmesan or would that ruin the recipe? Thank you
Tanya
Katy Miles says
This would be good, except it was waaaaay too salty. We had to douse it with ranch or ketchup. It has potential though – just don’t add salt!
Anonymous says
This recipe was amazing! Thank you for taking the time to post it. Who cares if there is a typo, or even if it was on the side of the mayo jar. I would have never seen it, since I generally do not purchase mayo. Pettiness is so unproductive. Anyhow I was bold and used frozen breast because I did not have time to defrost. I followed the recipe to the t except no salt, and I cooked it longer obviously. Half way in I drained the water at the bottom and continued cooking. It was perfect, brown and bubbly on the top. I totally get the family thing. My parents were in southamerica for most of my married life, and my
children hardly saw them. But every time we were together it was amazing. Many blessings to you.
Anonymous says
Made these last night – they were terrific. I reduce the salt a little – turned out nice and golden like the picture. I also topped some leftover bread with the spread and baked it for a few minutes – Thanks.
Sandy says
SEASONING SALT, people. NOT plain, old table salt.
Anywhooo, now I know what to do with the bulk-size package of chicken breasts, that has been sitting in my freezer! Looks delish! 😉
Sandy says
SEASONING SALT, people. NOT plain, old table salt.
Anywhooo, now I know what to do with the bulk-size package of chicken breasts, that has been sitting in my freezer! Looks delish! 😉
Sue Allen says
Love this – cooked it tonight and rave reviews (except the fussy 6 yr old who wouldn’t try it). Easy, cost effective and looking forward to leftovers tomorrow!
Sue – Perth, Australia
Anonymous says
This recipe is sooo good,delicious, amazingly easy, and now a favorite in my house. I’ve made it four times, with the half yogurt and also with the full cup of mayo, both delicious. I just want to thank you for sharing! Also, I honestly didn’t notice the misspelling until this time around, lol.(4th time making this dish.)
Darci says
Thoughts on prepping this meal and then freezing it?
Carole says
Darci – I am not the best source of information for freezer meals. I worry about freezing the mayo and it separating when you bake it. If you try it, come back and let me know how it went!
Lindsey Domer says
Haha… I was SO going to make this for dinner tonight. When I started making it, I realized I have made this before… just slightly different cooking times. (425 for 20 minutes!) I guess your photo was SO amazing that I didn’t realize it was the same thing! 🙂
Julia Bulia says
I can’t wait to try this! I love the simplicity of your recipe! Looks awesome.
Pamela Tognoli says
This comment has been removed by the author.
Pamela Tognoli says
Carole, this is one of my family’s favorite chicken recipes. Thank you so much! We make it about twice a month!! So easy and quick to make. Taste so darn yummy!
Anonymous says
I didn’t even notice the typo in the title. I was too busy thinking that Mn and Ohio seem close to me. Our family is across the Atlantic and our visits average one every four years. That and my brain is pretty good at autocorrect 🙂
Such good reviews of the chicken – I’ll have to try a version.
Anonymous says
Made this tonight, using a cup of plain Greek oikos yogurt. Soooooo good!!!
Z says
I am just seeing this wonderful recipe but I have to tell you that I had a nice chuckle at you stressing the difference between season salt and regular salt. Can’t wait to make this during the week!
Anonymous says
I just made this and it was delicious. I didn’t have enough parmesan cheese so I used what I had as well as fresh asiago and romano cheeses. Still it was a hit and I will definitely make it again. I called it 3 cheese chicken bake. Thank you.
Anonymous says
I’d like to use just Greek yogurt instead of mayo to make it healthier, but I have no idea whether to use a full cup or half a cup (since the recipe says either). Could someone tell me which would be better?
Rachel Iverson says
I made this exactly as you have said, but it was way too salty, I think next time I will only put a quarter of the salt & see what happens. What brand of seasoning salt do you use?
Anonymous says
Can’t wait to try this. What do you serve it with? Potatoes, Rice, Noodles?
thanks
Kelley says
This was deelish! Made it today, thanks for the great recipe!
Anonymous says
I make this recipe almost once a week for dinner now. Instead of mayo I use honey greek yogurt…it takes away the butter flavor and adds a but of sweetness….mmm so good!
Anonymous says
Don’t use all Greek yogurt comes out curtly 11511
Courtney Humphreys says
I slice rings of onion and put them underneath the chicken no the chicken doesn’t sit right down in the pan. I’ve made this before and the amount of water/fat in the chicken and other ingredients will determine how ‘watery’ the end result is. I also blended lemon juice and capers into my mixture. Cooking as we speak 🙂
Samantha says
Thanks for the recipe, we had it for dinner yesterday and it was a big hit! I couldn’t find seasoning salt in the local supermarkets here in the UK so I improvised and used 0.5 tsp of Schwartz’s Season-All and it was really tasty. The family have already asked for it again.
Anonymous says
I will have to try this, I also grew up in Marshall, MN
Anonymous says
I’m making this tonight for my boyfriends birthday. I cut the recipe in thirds approximately and cooked 2 chicken breasts. I added panko to one. Hopefully it turns out well 🙂 looks delish
Anonymous says
I JUST MADE THIS MEAL WITH THE MIRACLE WHIP AND IT WAS GREAT…WASN’T TANGY AND IT WENT WELL WITH THE PARM. CHEESE. OBVIOUSLY IT ISN’T AS HEALTHY AS THE OTHERS BUT THE FOOD TURNED OUT GREAT.
Anonymous says
I had this as the melt in your mouth chicken that some above mentioned and it IS amazing. My husband LOVES it. However he always complains about the fat from the mayo. I am totally excited to try it with 1/2 yogurt (I’m going to try Greek yogurt) maybe this will stop him from accusing me of trying to make him fat. lol. Thanks for the idea.
Anonymous says
I’m making this as soon as possible. I’ve enjoyed reading all the comments esp. the ones you could tell didn’t read the entire recipe. Except for the ones whose dish turned out too runny & “could you use frozen” (if you could, it probably would say so), all of the other questions were answered in the recipe. Excerpt from the bottom of the recipe——3. Bake uncovered for 45 minutes. This dish is even better the next day, so just reheat in the microwave!
**Some have commented that this dish was way too salty. Please be sure you are using fresh parmesan cheese, not the stuff from a can. Also, use seasoning salt, NOT table salt. I have made this many, many times and have never had trouble with the salt level. If you are worried, use less but please don’t make substitutes for what is written!) Thanks for the recipe & the laughs.
Anonymous says
Hi, I have made this a few times now and my family loves it. My oldest daughter will attest to the yumminess of it a day later. Thanks for a great new family recipe
pammyg says
I can’t wait to make this, it looks and sounds SO good!
And Carole, I feel your pain regarding being separated so far away from family. My daughter and her family live in Texas and I’m in Michigan’s U.P. I couldn’t get by without using Google Hangout, which is like Skype. My granddaughter is 9 months old and it’s so great to get to see, hear and talk to her, especially now that she seems to recognize us.
Jill says
This was awesome. Made as written. Only used 5 chx breasts and spaced the apart in baking dish. Accidentally cooked for nearly an hour and wasn’t dried out. Thx!
stephanie meredith says
I just tasted my chicken. It’s wonderful! Thanks for the recipe.
stephanie meredith says
“Douse with ketchup.” You have got to be kidding me. Ketchup is full of sugar and salt. I just ate a breast and it was wonderful. Thank you for the marvelous recipe.
Anonymous says
I’m A little offended that you demanded people to stay true to your own recipe. Wouldn’t you change the recipe to fit your personal tastes? That being said, I thought it was a little too creamy. I cut down the yogurt to 3/4 a cup. Huge difference.
pammyg says
This comment has been removed by the author.
pammyg says
Well, count me part of the watery sauce crowd, only mine was not only watery but curdled too! I used good quality Amish chicken breasts thawed that had been frozen, full fat Hellman’s mayo 1/2 and 1/2 with Fage plain non-fat Greek yogurt and a Bel Gioioso parmesan wedge that I grated with a regular grater, not a microplane. I followed the directions, cooking uncovered for 45 minutes at 375 degrees so I don’t know how I could have caused this failure…
So disappointed,looked nothing like your picture and was pretty unappetizing. The chicken was a little tough I think from boiling in the liquid. 🙁
Rachel says
I’ve made this twice and used Chobani fat free Greek Yogurt, Hellman’s Mayo and grated parmesan cheese from Kroger that comes in a package. My boyfriend and teenaged daughter loves it but I’m disappointed it got soupy/curdled. I made sure I dried off my chicken very well. I’m wondering if I should be using full-fat yogurt? I think I’m using the right parmesan. Thanks for any tips!
I think your fat free yogurt might be to blame Rachel. It should make a sauce when it cooks but it should not curdle. It could also be too high of a temperature so maybe your oven is running hot. Those are my two initial thoughts. Thanks
pammyg says
This comment has been removed by the author.
Carole says
Pammy – It is a bummer that it didn’t work for you but I’m not sure what to tell you. I make this once a month and have never had problems. When I use half yogurt and half mayo, the result is definitely more watery but still delicious. I beg that there are “all these failures” with this recipe. For every one person who has had trouble, there are 20 more who have had great success. I encourage you to give it a try again, use full mayo and watch your chicken before the 45 minutes are up. Every oven is quite different, so watch for the chicken to be just cooked and not just the time. Good luck!
Shea Lynn Delaney says
looks great!! making this for dinner tonight(: yummyyy.
Anonymous says
I have made this several times, with all yogurt/no mayo, and it is wonderful. My husband said I can make it anytime. My kids love it. And it is the easiest thing to make. Thank you for sharing!
Anonymous says
Salt level is a preference & the fact that you get lippy with your readers is a real turn off for me. I used real Parm, although NOT parmesan reggiano which, IMHO, would be a complete waste of such an expensive ingredient in this recipe. Also keep in mind that different brands of mayo, seasoned salt and parm have different salt levels. Using Hellman’s, a block of parm from the cheese department & LAWRY’S® Less Sodium Seasoned Salt I reduced the salt to 1/2 of what your recipe called for the second time I made this recipe and it was wonderful!
Carina says
Hi Carole,
You used skinless chicken breasts, correct? And the “fresh” Parmesan cheese; is that the actual shredded cheese or is it the “fresh” grated Parmesan in a shaker container. Sounds delish. Looking forward to trying this.
Carole says
Carina- yes, I used boneless, skinless breasts but you could easily use spit breasts as well, but I would remove the skin first. Fresh Parmesan is sold in triangles and is not yet grated. They also sell grated fresh Parmesan in small tubs but I greatly prefer the first option. I would not use the stuff in the green canisters.
Joy says
Would I need to adjust the cooking time or temp if I used a metal pan instead of glass?
Anonymous says
Just thought you should know there is someone named “Sherry Hamrick” on the following website, claiming this recipe as her own, your exact recipe even using your comments on it as though they were her own.
Anonymous says
I pinned this months ago and just have to tell you this is wonderful! I make this all the time as my ENTIRE family (including a picky husband and 3 year old) LOVE, LOVE, LOVE it! So, a very big thank you to you:)
Anonymous says
Love this recipe… Numerous friends and family members have tried this as well…to the person worried about the spelling!!! Just concentrate on the recipe and eat…. People never cease to amaze me!
Anonymous says
I followed every step of this recipe exactly and I read every comment to avoid the ‘soupy’ and just pulled it out and.. it’s soupy. Gosh darnit!
What now?
Carole says
To be clear, there is liquid that forms on the bottom of the pan. That happens when you cook any meat crowded in a pan and water is released from the protein. What do you do? You eat and enjoy your dinner 🙂 There is liquid in the bottom of mine as well, but I wouldn’t say it is soupy. My kids love the liquid that forms spooned over rice.
Anonymous says
All I have on hand is an Italian cheese blend. It has Parmesan in it, do you think it would turn out?
Anonymous says
This was sooo easy and soooooo good!
Sharon says
This looks delicious and I would love to try it this week. You said you usually make 2 pans. Do you know if the leftovers freeze well? I’m never sure with a new recipe. Also, can you use a regular baking dish instead of glass? Thanks in advance for any help you can give me.
Carole says
Sharon- yes, you can use a non glass pan but keep an eye on the time for cooking. It will probably be done sooner. I have never frozen this dish so I really can’t tell you one way or another. Let me know how freezing works for you!
Anonymous says
I made this tonight for dinner and its delicious! It was not too salty…..it was amazing :o) & its very hard for me to find chicken recipes i like but this one was a hit!!!! I will be making this a lot more …it will prob be in my dinner rotation :o) thank u soo much for sharing this recipe with us! I made this with sauteed green beans and roasted garlic mashed potatoes!
Hannah Walker says
This was a hit at the Walker house! My husband LOVED it! Thank you for sharing!! 🙂
autoshowcase says
Wow this is my new favorite chicken recipe!! So easy and quick to make. I have made it with boneless skinless breasts but my favorite is boneless skinless thighs. They just melted in your mouth and cut with a fork. I cooked mine 50 minutes. Two thumbs up! Delicious!!!
Shannon says
My husband says this is a “keeper” and I didn’t even ask!
Laura says
I’ve made this recipe several times since I first found it. It is so wonderful!!!! Very moist and tender, my husband, who is very picky, really likes it! Having it for dinner tonight. I reduce the amount a mayo–only alittle.
Anonymous says
Made this last night with all nonfat plain greek yogurt and fresh parmesan. It was delicious! Thanks for The recipe.
Kim says
Made this tonight, delicious, very moist. Only 2 of us so I just used 2 chicken breast and smaller amounts of everything else. After 40 years of cooking you kind of get the hang of amounts needed. I lined my dish with parchment paper, easy clean up. Yes there was a little liquid in the bottom of the dish but so what.
Anonymous says
Wonderful recipe. Easy, moist,tender and delicious.
Anonymous says
Wondering what kind of seasoning salt? I am thinking Lawry’s but I have a lot in the cupboard.
Kia says
great recipe, thanks
Teresa Hooton says
I have made this for my family a couple of times now & they love it! Getting ready to make it for dinner tonight. Thanks for posting this recipe : )
Anonymous says
Can i use regular Mayo? Or does it have to be light?
Carole says
Regular mayo would be just fine!
Cindy says
Who really cares if something is misspelled, get over it already!! Some people are unbelievable, they gotta be so picky about a word or two not correctly spelled!! I’m currently making this chicken dish and it smells sooooo good that we can’t wait for it to be done. I actually used chicken thighs that my husband debone and skinned, then he cut then in half length wise. We absolutely cannot wait for it to be done!
turkish mom says
zank you vor ze recepea 🙂 sorry being not a native English speaker still have trouble with the spelling 🙂
what are you usually serving with this dish? because in my house, just this isn’t enough 😛
turkish mom says
zank you vor ze recepea 🙂 sorry being not a native English speaker still have trouble with the spelling 🙂
what are you usually serving with this dish? because in my house, just this isn’t enough 😛
Carole says
Turkish Mom- the recipe makes a nice sauce in the pan so make some rice or noodles then pour the sauce over the top. Make your favorite vegetable as a side dish and you have the perfect dinner! Good luck!
Callie Y. says
I made this a week or so ago and we loved it! Mine was a little saucey, but we loved it like that. We drizzled the sauce over some veg.
Tonight I’m throwing some broccoli in and hoping we have the same “sauce” to drizzle over linguine.
Allen Romack says
I’ve used this recipe many times, it comes out perfect everytime!!!! We had it for Christmas dinner this year, everyone loved it! Absolutely fantastic!
Carrie says
I made this tonight and it was delicious! (even a spelling error won’t stop this English major from trying something!)
I only had a can of parmesan cheese so I cut back a little on the seasoning salt and it was delicious!
Hayle says
Hi. I plan on making this soon and can’t wait to see how it turns out! I know what you mean about living away from family. I live in Hawaii currently but am from Indiana. My husband is Navy and we don’t get to go home very often to see our friends and family. Definitely learned to appreciate the time I have with them.
Anonymous says
I made it with Greek yogurt, decreased the seasoned salt to 1/2 tsp. and it was divine! Juicy, tender and flavorful! The mixture didn’t run though I had plenty of liquid from the chicken on the bottom of the pan but it was very flavorful, too! Thank you!
Anonymous says
To those bashing the “gramma nazis” who pointed out the spelling error in the picture: They weren’t doing it to be mean; they were doing it to be honest and helpful. It’s not like it’s an error in the main body of the text; it’s a blatant, glaring error in the only pinnable picture. The author is losing potential traffic because people like me won’t pin this. I cannot abide poor writing; it is a mark of the declining values of education, language, and intellect in our backwards society, and therefore I am legitimately turned off to this post. This picture/pin reflects poorly on the author (and, I think, it gives an inaccurate representation of the quality of her writing, which is NOT littered with misspellings). I won’t pin any picture with inaccurate spelling (the masses will never learn if we keep letting them think the wrong way is right), not to mention that I have OCD and a degree in English, so it would drive me absolutely nuts having this on one of my boards.
To the author: I mean you no ill will, nor, I think, did anyone in the early comments I read who pointed out the error, but I, too, am turned off to this because of the misspelling in your picture. Simply put, by not fixing it, you are limiting your blog traffic. Some people are bothered by this stuff; that’s just a fact of life. You can adapt, or accept (and it appears you’ve already chosen the latter–that’s fine; it’s your choice).
To each his own. But quit hating on those of us who would alert fellow bloggers to things that may be hindering blog growth, just because it doesn’t bother YOU. People like YOU are not the only potential readers, and nice people can care about spelling and grammar, too.
Karen says
to quote you….” Some people are bothered by this stuff; that’s just a fact of life.” Well, conversely, some people are not. Did you ever stop and think that maybe Carole doesn’t care if her recipe is “pinnable” for you? It’s a recipe not a dissertation or some fine piece of artwork that is going to adorn your “wall”. Some of my most cherished recipes are hand written…. aghast….. with spelling mistakes, notes, and wait for it…. stains from being used in the kitchen. lol. Get over your “pinnable” self. I’m sure you’re a very nice person, but what does that matter honestly? We are just here to get a decent recipe for dinner, right? Carole was right…. these comments are very entertaining. I’ve actually laughed out loud legitimately a few times. I am looking forward to trying your recipe tonight. Thanks for posting. 🙂
Thanks Karen 🙂
Michelle says
No wonder you get depressed at times…I would too if I had to deal with this nonsense. HA!
Thanks 🙂
Krysta says
it has been quite warm in Washington but I really want to make this chicken, I am afraid to heat up my house with the oven though. Have you tried this with a crock pot or know of a good source that has?
Ty
Krysta – I have not tried it in the crock pot. I think it would work, but your end result with be a lot more soupy and no crusty top. -Carole
Becca says
Going to try this! Thanks for sharing, and for sharing the tips at the end.
Glad you found a recipe to try Becca!
Kadie says
Love this recipe, I was almost afraid that it would turn out slightly on the over seasoned side because silly me used thinly sliced chicken breast instead of whole breasts. I cut it down to 1tsp of seasoning salt and 1/2 tsp of the garlic powder. If you don’t like the idea of all mayo I used some cream of chicken mixed with it. AMAZING!! Thanks for sharing!
So glad you made it your own
Kate F. says
Hi Carole,
I made your recipe tonight and it was awesome! It’s been awhile since I felt like such a kitchen rock star. Easy and still tasty hasn’t been working out so well for me until this recipe came along. I will be adjusting the seasoned salt to 1 t. next time, but I tend to like things on the less salty side. Thanks so much for posting. 🙂
Kate F. says
Reading the comment above mine, maybe it was the thickness of my chicken breasts that made it a bit salty. I’m glad I figured that out. 🙂
So glad you found a recipe you like Kate! I appreciate you coming back and letting me know how it turned out -Carole
Beth R says
Who knew a recipe post could be so entertaining? I got a good laugh
Aubrrr says
Great recipe! I made it for dinner, and the husband not only approves, but has requested it is made at least once every two weeks 🙂 Success
So glad to hear it! Thanks for letting me know
Harvestland says
It’s the perfect time of year to whip this one up. Chicken and Parmesan cheese are a match made in heaven, and this is an easy way to combine the two.
Great Job!
TBarr says
I usually do not make chicken because I never know when it is done and I HATE dredging anything in flour, egg, etc… Now that I have a thermometer, I tried this recipe tonight because it seemed very easy (and there was no dredging). I used much less seasoned salt and a little less light mayo but the end result was perfect. Thank you for keeping this blog out there for others to find.
I couldnt agtee more about the whole dredging mess! Thanks for coming back and letting me know how it turned out for you
Anna says
How many servings does this usually make? I’m only cooking for myself and my boyfriend and I’m worried it will be too much for just 2 people. Do you have any suggestions for altering the measurements?
Anna- as the recipe shows, it makes 6 chicken breasts, so 6 servings. If you only want two servings, just reduce all the ingredients by 2/3 and the cooking time by 5-10 minutes.
Alyssa says
I am thinking of cutting the chicken up into bite size pieces, baking it and then put it over rice.. Thoughts on cooking time then?
Depends on the size of the pieces. The best bet is to check the pieces in the center becasue they will be the last to cook. Maybe 30 minutes or so?
Mya Lawrence says
I made this last night and it was so amazing I think i fell in love with my self!!!
WOWWWWW
So glad to hear it Mya! Thanks for coming back and letting me know
Tara says
What are some sides that you recommend to go with this?
Tara- since this makes a nice pan sauce, I usually serve it with some rice or noodles with the sauce spooned over the top. As well as a salad or favorite vegetable
Tina says
I made this tonight and it was scrumptious! I used regular mayo and regular plain yogurt (because that’s what I had). We were out of garlic powder so I substituted three cloves fresh minced, and reduced the seasoned salt to 3/4 teaspoon. I might reduce the seasoned salt to 1/2 teaspoon next time.
Our sauce was very thin as well, but still delicious. I wonder if subbing light cream cheese for the mayo would help, or adding a couple of tablespoons of flour or cornstarch.
For sides I made steamed green beans and boiled, buttered red potatoes. Some of us poured the sauce over the sides and it was delicious.
Thanks Tina for coming back to let me know how it worked for you. I appreciate your suggestions as well
Foodie_Chick says
I just made this. I followed the recipe with the exception of only having 4 chicken breasts and adding 1 tbs of Dijon mustard as others suggested. I did NOT use all of the mixture because I was 2 chicken breasts short. I covered all of the meat on the top, but just a thin layer. Don’t overdo it. I must have bought some huge chicken breasts because 40 mins on 350 still wasn’t enough time. The topping was not browned like it is in the picture here. I cranked the oven to 450 and left it in there another 10 mins and that did it. I am waiting for someone to come join me for dinner but I did try a piece. Not bad for such an easy recipe. I can see how this could be really good the next day after the flavors merry.
Thanks for coming back and letting me know how it turned out for you!
Mikala says
Thanks for the awesome recipe! I have this in the oven right now and my mouth is watering just smelling it! 🙂
Love hearing that Mikala! Hope you love it
Angie says
I was to busy looking at the picture to even notice the spelling. This looks amazing!
Thanks Angie
Angela Desiree says
This was really, really easy and tasted fabulous! My husband really loved it and talked about how moist and flavorful it was. Thank you!
You are so welcome Angela! Look around and I know you will find some more great recipes to give a try as well
Lottie says
This looks delicious! What would you recommend having on the side with it, new potatoes maybe and veg?
Thanks!
Lottie- this makes a really yummy pan sauce as it bakes so some potatoes or rice with the sauce poured over the top would be great, as well as some fresh asparagus or green beans
Kathy says
This was quick and amazing!! It was a little salty. But from experience the brand if cheese can be the problem. …. a definite keeper. Thanks
Thanks for sharing your comments Kathy!
Caiti says
I made this for dinner tonight and loved it! My 4 year old and 15 month old ate it up, as well. My 4 year old today me to make it “not so spicy next time” so I may use less seasoning salt. I loved it though. We had mashed potatoes and roasted broccoli with it.
So glad you loved it!
Abbie says
I was wondering if you could use sour cream instead of mayo or yogurt since neither of us like it?
Some people have commented that they have tried using 100% greek yogurt and have had good luck with that. If you try it out Abbie, come back and let me know how it works for you -Carole
Abbie says
I actually used 1 can of cream of chicken and 1/2 cup of sour cream. Those where the only changes and turned out amazing! 🙂 Thanks for sharing your recipe!
Glad you made it work for you Abbie
unknown says
how many does this serve?
Well, the recipe calls for 6 chicken breasts so I guess it depends how much chicken each person will eat
Vickie says
I used Season All and am guessing that was what you meant by seasoning salt. It was very salty. The Season All has 340 grams of sodium per 1/4 tsp. I will try it again using much less. Otherwise it’s a keeper.
Thanks Vickie! I know each brand of seasoning salt is different with sodium content so my readers will appreciate knowing this specific measurement for that brand
Marlene says
I was wondering if you have the nutritional value? I count calories and protein per serving.
Marlene- I don’t have that info but I know there are a lot of great nutritional calculators online if you are interested in figuring it out
Sabina says
You recipe seems great and I would love to give it a try and I am wondering what is “1C” of mayonnaise… is this 1 container ? If so, which size ? Sorry if the question sounds silly but I really have no clue ! Thank you in advance !
Great question Sabina! It means one cup of mayonnaise -Carole
Sabrina says
Thank you Carole ! I realized that a couple of hours later and felt totally silly :-/ Blame it on my first language: french ! 🙂 Thank you very much ! Will try the recipe this up-coming Saturday.
Lorie says
i know your feelings of depression when leaving family!! I live in Canada and am from Minnesota. We would visit my Dad and siblings once or twice a year….just not enough!!! Now my parents and two siblings are gone so people enjoy your extended family while you can
It is so hard isn’t it Lorie! -Carole
Melissa says
Dinner tonight !! This looks so simple and I love chicken recipes. Thank you so much for sharing !!
You are so welcome Melissa
Tracy says
I wonder if this would work in a casserole crock-pot? Thanks for the recipe!
If you give it a try Tracy, come back and let me know. I worry about it becoming really soupy since it bakes uncovered in the oven
Natalie Caviness says
Made this today for lunch and it was perfection. Used a whole cup of full fat mayo, the Parmesan in the can, omitted the seasoned salt, used garlic powder and a steak seasoning pepper blend. All on bone in, skin off thighs. Delicious. Paired it with homemade Mac & cheese and butter garlic corn niblets.
So glad it turned out well Natalie and that you made the recipe work for you!
Sarah says
I made this for dinner tonight. The end result was tasty; however, I ended up cooking the chicken for about an extra fifteen-twenty minutes. Do you have any tips for spreading the chicken evenly with the mayo, cheese, salt, garlic mixture? It kept sliding all over the chicken and into the bottom of the pan. My family’s one complaint was that it was too salty; however, I did use seasoning salt. I’m thinking that I’ll just halve the amount of salt to 3/4 of a teaspoon. That said, we’re not super big on a lot of salt, so I’m chalking that down to personal preference. Definitely saving the recipe, thanks!
My only thought is that your chicken was too wet so maybe try dabbing it with some paper towels before pouring on the sauce.
kristen says
I was looking for a quick and easy recipe for dinner and came across this. I didn’t have many ingredients on hand so I changed it up a bit. I used a can of cream of mushroom soup instead of the yogurt. And I added diced potatoes. It turned out magnificient!
So glad you made it work for what you had on hand Kristen!
Heather says
made this tonight! Very moist and good flavor. I used regular mayo! Mine came out very watery though. Followed the recipe exactly. Otherwise it was very good and my 11 year old loves it!!!
So glad you like it Heather! It does make a nice pan sauce in the bottom of the dish but if you would prefer less liquid, just use a bigger pan so the chicken breasts are not touching each other and more of that liquid will evaporate. You will need to reduce the cooking time a bit though! -Carole
Julie Davis says
Ii tried this tonight and it was a huge hit with my family! I will be making this many more times! Thanks so much for the recipe!
I sure appreciate you coming back and sharing your comments Julie! Thanks so much – Carole
Jaime says
Looks like a great recipe!
How many pounds of chicken are you using?
Thanks for your question Jaime! It is usually around 4-5 pounds of chicken breasts. -Carole
Jaime says
Wonderful! Thank you!
Yomi says
Any chance you can update the recipe with the total weight of chicken? Chicken breasts vary greatly in size and I think your readers would have a better results if they know the recommended total weight of the chicken. Mine is in the oven now, I had three 8 oz chicken breasts and also nestled broccoli florettes around the chicken an covered those with the topping as well.
Hi Yomi! The total weight is usually around 5 lbs or so.
Patti says
Recipe sounds awesome! I just finished putting it together. It’s about an hour earlier than I want to put it in the oven. Should I refrigerate or will it be ok on the counter?
Definitely refrigerate it! -Carole
Marisha says
Both times I have made it there is a lot of juice from the chicken. I use Greek yogurt and it makes the yogurt running and juices just sit in the bottom of the pan. Any advice? It’s still amazing, but I think would be better if I could fix that.
Marisha- thanks for your question! The Greek yogurt definitely separates more than the mayo does. Maybe you can try half and half of each. Even with all mayo, there is still a pan sauce. Another option is to bake them on a cookie sheet spread out with the sauce on top of each breast by his will give room for the liquid to evaporate between the pieces of chicken. -Carole
Mary says
I just finished dinner…..YUMMY…..I am looking forward to lunch tomorrow ….will make again…thank you very much.
Hi Mary! I’m so glad you loved the recipe and it makes perfect leftovers for lunch -Carole
Twila says
about the salt issue, make sure it is garlic powder and not garlic salt. I am fixing this right now….cannot wait to bite into it
Twila says
This was delish!!!
Awesome! Thanks for coming back to tell me -Carole
Great tip Twila and a distinction that is very important -Carole
Victoria says
I’m new to cooking things like this. But what brand of season salt did you purchase to make this?
Hi Victoria! I used Lowry’s -Carole
Christine says
Okay, here are my findings: This chicken was excellent and I’ll definitely be making it again. Per suggestion in the ingredient list, I used 1/2 Greek yogurt and 1/2 mayo. Perfection. I’ll be doing that every time I make this dish. And I WILL make again.
The only negative is the sodium content. For our tastes it was very salty. Yes, I used seasoned salt, and, Yes. I followed the recipe exactly. Some people don’t like salt as much as others might. No biggie.
Just know going in, if you’re not a big salt fan, the combo of the Parmesan cheese (VERY salty cheese– no, I did not use the grated cheese from a can; I shredded my own from a fresh block) and the seasoned salt together make for a very high-sodium dish.
Bottom line? Cut back on the salt if you need to, like I will, the next time I make this.
Thank you for posting this recipe! I loved it and can’t wait to make it again. 🙂
Thank you Christine for your awesome feedback and details. Take some time to look around and find another great recipe to give a try! -Carole
Christie Cannon says
Mine didn’t end up looking anything like the picture, was good, but not “knock your socks off” good 🙂
Thanks for coming back and sharing your experience Christie -Carole
Lynn says
Thanks for an entertaining morning. The comments ranged from helpful to laugh aloud funny! I think that I have all ingredients, will give this a try for lunch and will be smiling all the while. Also thanks for your good humor with spelling police. Normally that’s a biggie with me but I glazed right past that looking for the recipe.
Thanks for your kind words Lynn. It is definitely quite funny to me! -Carole
Sherry says
Can you make this is a crockpot? Because of my work hours & commute, also my family’s schedule… Cooking in my crockpot is the only way we all get to have sit down meals through the week.
Sherry says
Also could you use sea salt instead?
Absolutely, but you will want to add a bit of garlic and onion powder as well since the season salt has other spices in it as well -Carole
I have never made it in a crockpot Sherry but I would assume it would work. You will definitely end up with a lot of sauce because of the low temperature and using a lid. Let me know how it turns out! -Carole
Kellie says
I’m only making 3 pieces. How long should I bake them for? Thank you!
Kellie- it really depends on the size of the pan you are using. I would start checking at 30 minutes – Carole
Taylor Hahn says
I never do this, and I’ve never commented on a Pinterest recipe before, but damn! For as incredibly easy as this was, it was amazingly delicious. Like DELISH. Mind-blowing really! Everyone should make it! 🙂
Aw, thanks Taylor! -Carole
Michelle says
Have you ever tried this recipe with the chicken shredded or cubed? Would that fix the soupy problem?
Hi Michelle! I haven’t ever tried cutting up the raw chicken first but I don’t think the pan juice is a problem at all. We spoon it over the finished baked chicken! If you try it cut up, please let me know how it works -Carole
Lynne Bauereiss says
Well now! I was on Pinterest looking for something new for dinner tonight and I found this recipe. First off, I’ve never used (hard to believe I know…) fresh Parmesan cheese and after grating some for this recipe – I’m now a huge fan! I couldn’t find seasoning salt but found a seasoning blend so I used that instead. I made the chicken for dinner and my husband pronounced it “fabulous”. I really enjoyed it too. Thanks so much for sharing! I will make it often.
I’m so glad you loved the recipe Lynne, but I think I am even more excited that I’ve converted you to fresh parmesan 🙂 -Carole
Lynne says
I’m glad too, Carole! BTW – I saw a comment about using Duke’s mayo. That’s what I used, and it was really good. I actually like Duke’s more than Hellman’s – and I love Hellman’s!
We don’t have Duke’s where I live but if it is better than Hellmans, I’ll have to round some up!
Mary says
Carole – the photo makes me drool, so I’m trying this tonight. My solution for the people that complain or are worried about the salt is simple – taste it before you add the salt! There’s nothing in the sauce that is raw or shouldn’t be eaten, so simply mix it all together WITHOUT the salt and taste it. If it tastes salty enough to you then, don’t add any more. If you’d like more, then add what you think. My guy can be salt-phobic, so that’s what I plan on doing – will let you know how it turns out!
Awesome tip for my readers Mary! I hope you love the finished dish -Carole
Mary says
Very tasty! Mine doesn’t look quite like yours (I only had enough Parmesan for the sauce on the chicken, so I had to take some shredded out of a bag), and I tasted the sauce before adding the salt and opted to leave it out. This is a keeper recipe! Thanks for sharing! Love the combination of the Parmesan and the garlic powder.
So glad you liked it Mary. Thanks for coming back to let me know
Nicole says
Made this today, and although the presentation was nice and the meat moist and flavorful, it was TOO OILY! UGH! I don’t feel like I can feed this to my family. Sorry. One thing to note; I did not use any seasoned salt or regular salt; my cheese, the mayo (Duke’s mayo), garlic powder and onion powder were enough to make this plenty flavorful. I cannot imagine if I had used seasoned or regular salt.
That’s too bad Nicole! I’m not sure quite what you mean by “too oily”. Yes, there is mayo slathered on top so fat content is higher but there shouldn’t be oil pooling in your pan or anything. Just the juices from the chicken.
Julie Ann Nichols says
I made this for dinner tonight. I used sour cream and for seasoning salt I used pappy’s seasoning. All I have to say is my family gave it a unanimous thumbs up!!! That is not easy to do!!! Was so yummy will put in my file to make again!!! Thanks so much for the yummy dinner!!!
Hi Julie! I will have to try sour cream next time I make this bake. Thanks for coming back to let me know how it turned out for you
Alyssa says
I am making this dish tonight for a couple of friends that are coming over, but i only have chicken breast tenderloins and i would rather not go get the whole chicken breasts. If i use the chicken tenderloins should I change with recipe at all, like baking it for less time so the chicken doesn’t dry out?
Howdy Alyssa! You definitely will need to reduce the time in the oven since tenderloins are significantly smaller than breasts. Watch it closely because you do t want the chicken to dry out
Leah Thomas says
Everything in this sounds great but I don’t like mayo or yogurt, is there anything that I could use instead? Can I not use it at all?
Greetings Leah! Some people have commented that they used sour cream instead. Since the mayo or yogurt the base of this sauce, no you cannot just leave it out.
Karen says
Made this last night and it was amazing. Super moist. I halved the recipe for hubby and me. Looking forward to the leftovers for lunch. Used all Greek yogurt. Will make it again for sure.
The leftovers are even better Karen 🙂
Jennifer Jenkins says
Are you using uncooked chicken breast in the dish or do you cook the chicken first before adding everything into the baking dish?
Hi Jennifer! Uncooked chicken breasts
Angie says
making this again for the second time – thanks for the yummy recipe !
It is always on repeat at our ace Angie 🙂
kendra says
I made this tonight and it was great! I followed the recipe to a T and it wasn’t too salty. I did grate my own Parmesan, so cheese from the bag may be the problem. We’ll be adding this one to the rotation. Great for my low carb lifestyle!
Thanks so much Kendra for coming back and leaving your experience!
Jackie says
Making this tonight for dinner for my hubby! Trying it using all Greek yogurt instead of part mayo… We will see how it turns out!
Do you think it would be good to add some marina sauce? Or serve it over pasta with marinara?
Hola Jackie! I wouldn’t add the marinara to the dish, but it would be great to serve the finished chicken over the top of some pasta tossed with marinara.
Katrice says
Hey! I just found your website. I like blue plate mayo. Will that work?
Howdy Katrice and welcome to the madness 🙂 as long as it is a true mayo and not a salad dressing like miracle whip, it will work!
Jerrick says
I was wondering if you could use mayo with olive oil
Hi Jerrick! I think that will work well
Stephanie says
A friend posted this recipe on FB today. It looked so good I went right out to Trader Joe’s to get the ingredients (except for the “light” Mayo, TJ’s did not carry). Followed the recipe as stated, except for the following: 1/2 cup regular Best Foods mayo (I had in my frig) & the only glass pan I had was 9.5×13.5. The results: very tasty (not too salty as others have said) but the chicken was tough. Once it completed cooking, turned oven off, placed pan on top of oven & covered it gently with silver foil as I had to take my dogs out for a 15 minute walk. Could this have caused the chicken to toughen up?
It is possible Stephanie but more likely is just that it cooked too long or too high s temp. If you have an oven thermometer, check to be sure your oven isn’t running hotter than what you set it at. Otherwise, your chicken breasts may be smaller than mine, so just reduce your bake time by 5-10 minutes. You should always check meat for doneness instead of going by a certain time because of size variation is so great.
Stephanie says
Thanks. Actually my chicken breasts were pretty large. I think I just may have cooked it to long in my oven or should not have placed silver foil over it right for another 15-20 minutes after taking it out of the oven. I hate to cook so I don’t cook often. But that recipe caught my eye & it looked so easy & tasty that I thought I would treat myself to cooking for a change! It was so tasty that I think I will try it again sometime! I put it over Quinoa & Brown Rice with Garlic (the 90sec. micro bag kind) & it was yummy!
Kristin says
I made this tonight and it was amazing! Super quick prep with easy ingredients and my boyfriend raved about the sauce. I felt a little guilty knowing how easy it was! I like to comment on the recipes of real winners so my fellow Pinteresters know what’s actually good.. And this is definitely one of them. Thanks!!
Thank you Kristin! Some of the best recipes are the simplest 🙂
Christina says
This is the best chicken bake I have ever made. It was delicious and soooooo easy! Thank you for sharing your recipe. 🙂
You are very welcome Christina! Thanks for coming back and sharing your experience with my readers.
Mary says
Just tried this awesome recipe tonight. It was wonderful tender and tasty. However, I would appreciate your thought on why chicken casseroles with creamy sauce often end up kind of watery around the meat. I tried so many recipes but the chicken and creamy sauce never really combine. The sauce stays nearly crumbled on top and the chicken looses water below. What can I try differently?
Thank you.
If you don’t like the liquid, you can use the same recipe and bake the chicken on a cookie sheet instead, leaving space between each chicken breast. That space allows the liquid from the cooking chicken to evaporate. Thanks Mary!
Dona says
This recipe is a winner. My family are picky eaters. My husband doesn’t like mayo,sour cream, cream cheese or anything that has anything white creamy look to it. I was really worried at first to try this but all the comments I couldn’t help it. I didn’t tell my husband or kids what was in it and they LOVED it. My husband thought it was great, the chicken ends up with a little tangy,juicy flavor, no mayo flavor what so ever. It was quick and easy to make and the presentation when it comes out of the over is beautiful. I followed the recipe as directed. I am a mom of three, work full time and the kids all have after school activities which makes it hard for the traditional sit down dinner. This was possible with this meal. While cooking in over I was able to get other things done. I had some rice on the side and vegetable. Can’t wait to see what I can try next from here. Thanks Carol for making real recipes that busy mom’s and picky eaters will eat.
This comment made my day Dona! So glad it was a huge success
Rose says
This looks like a yummy dinner for my family. My question is there anyway to make it lower in fat? My daughter has a medical condition where she doesn’t break down fat, she is only allowed 3 grams of fat per a meal! I looked up the fresh Parmesan cheese and it’s 28 grams of fat per a cup.
Hey Rose! You can always use a low fat mayo and reduce the Parmesan cheese a bit. Also, after it bakes you can scrape off some of the topping on her serving.
Victoria says
There is only my fiancé and I eating this meal. So I only want to make 2 chicken breast. How should I measure the rest of the ingredients?
Hey Victoria! Reduce the topping by 2/3 and watch the baking time as well. It will take less time since there is a smaller portion.
Lisa says
I’m wondering if the soupy result has more to do with chicken that’s injected with up to 15% liquid prior to packaging?
That definitely plays into it Lisa. For those who don’t like that result, you can always bake the chicken on a cookie sheet instead so there is enough room between the meat for the liquid to evaporate
Sarah C. says
I made this yesterday and topped it with a bit of panko breadcrumbs before baking.
It was a bit salty for me, but I know I personally like less salt, so I will dial it down a bit the next go round. (I don’t try to make adjustments the first time unless I know what I’m doing.) This was creamy and moist and delicious, and my SO asked for the leftovers, which never happens.
I made this with 1/2 c. mayo and 1/4 c. plain yogurt and fresh Parmesan shavings (I chopped them up a bit, but it was either that or the powdery stuff at the store.)
I think the breading on top was a nice addition to give it just a bit of crunch, but the flavors from the recipe as is were great. I will happily make this again. Thanks for sharing, Carole!
Great idea with the panko Sarah! Thanks for your comment
Bree says
This is the best chicken I have ever tasted!! Thank you so much for sharing this gem!
Glad you loved it Bree!
Kristie Rose says
I make this regularly. Husband and toddler (usually) love it! I DO NOT add the Seasoning Salt. Instead, I add Italian Seasoning, Parsley and Sea Salt and Pepper. If I have fresh herbs on hand, I add that too (thyme, parsley, oregano, whatever!) You can pretty much add whatever you like to this!
Thanks Kristie for the great tips!
Kelsey B says
My husband and I love this recipe. His aunt made it over Christmas while we were visiting them in CO, and we knew we had to find the recipe right away. We have had quite a few trial and error tests. The first time, I accidentally bought regular mayo. It was good, but it was not creamy. All the oil in the mayo separated and it was essentially just seasoned chicken. I finally got to the point where I was mixing the spices, cheese and mayo in a bowl, then mixing the chicken in the same bowl so all of the chicken was coated. It turned out perfect. We use about half the amount of chicken stated because it’s just the two of us, but my husband likes it to be creamy, so I mix it with the whole recipe of mayo, cheese and spices. Tonight, however, I tried it with just Greek yogurt. It turned into a watery mess. The chicken was seasoned, and tastes fine, but there was no creamy-ness to it. Let’s just say we will stick with the light mayo. We also boil pasta and treat it like chicken parm 🙂 Thank’s for the recipe!
Thanks for sharing your experience Kelsey!
Melinda Hill says
This is so yummy. My grandma made it for us for several years with a recipe from the best-foods website, but hers had breadcrumbs. We are a paleo family and so nixed the breadcrumbs and use a Paleo mayo made with avocado oil. It is absolutely amazing that way and no guilt from scary products normally in mayo. The recipe is similar to yours, but we don’t use the seasoning salt–instead we use Kosher Salt. She died recently, we adopted her pan that she made it in and we lovingly call it “Grandma Chicken”. This is our go to weekly dish. Thanks for the recipe!
I think I just might start calling it Grandma Chicken too Melinda 🙂
Terra says
any side dish suggestions?
Hi Terra! I like to do some fresh veggies like broccoli or green beans. They go well with the creamy chicken. Or just a simple salad!
Terra says
great thank you!
Kait says
I love Parmesan crusted chicken. I just made it and it taste amazing. My heart is officially complete. ❤️
I’m so glad you loved it Kait!
Marci says
I want to try this but would worry about it turning out soupy and I can’t afford to ruin a meal. Has anybody tried or would it be a bad idea to put bread crumbs or dry stuffing in the bottom of the pan with our under the chicken to soak some of that up if it’s an issue?
If you are concerned Marci, make it on a large sheet pan instead of a cake pan. That extra space between the pieces of chicken will allow the liquid to evaporate instead of gather in the bottom of the pan.
Judy says
Fresh parmesan is best. The parmesan in a jar has powdered cellulose in it. The jar says no fillers and on the back of the jar it says that no fillers means only real parmesan cheese used. I prefer no the eat cellulose.
Amen Judy!
jenny says
I made this tonight with half Hellman’s regular mayonnaise and half Fage 2% greek yogurt. I baked it in a 9×13 as directed and it was delicious! I have already emailed it to my friends! Thanks for the great keeper recipe! Healthier comfort food that is gluten free! Woohoo!
Howdy Jenny! So glad you loved it as much as we do.
Karen R says
Which brands of Seasoning Salt have you used? What are your top two recommendations? Have you tried 24 Seasonings?
Howdy Karen! I use a generic brand from my local HyVee grocery store. Sorry I can’t be more helpful 🙂
NS says
I didn’t find this all that great…. Bland and felt like I was eating mouthful after mouthful of mayo.
Bummer that this recipe wasn’t a hit for you Nadine!
Laura says
I made this yesterday and the flavors were wonderful, but I ended up with a silty soupy mess at the bottom of the pan. I used 1/2 Hellmans mayo and 1/2 Fage 2% greek yogurt. I think I can see (from re-reading these reviews) that I should have used light mayo. But I think some of what was in the pan bottom is the same you’d get from boiling/poaching chicken – what rises to the top – little pieces of some kind of chicken residue. I think making it on a sheet pan would have all that liquid run into the oven. I’m not sure what I’m doing wrong here…if anyone has suggestions. My chicken breasts were from HyVee. Thank you.
Hey there Laura! Thanks so much for your comment and question. I have two suggestions for you. First, bake this on a jelly roll pan instead of a cake pan. That will allow you to spread the pieces of chicken apart and the liquid from the chicken to escape instead of forming in the bottom of the pan. Second, use only mayo instead of 1/2 greek yogurt. That texture in the sauce you don’t care for is from the yogurt. If it bothers you, go with all mayo.
Lori says
This recipe looks awesome but I’m wondering how it would turn out if I used chicken thighs instead of breasts. We prefer thighs because it’s a more moist meat. Have you (or anybody reading here) ever tried it with thighs?
I have made it with thighs Lori and it turned out fabulous. My hubby prefers thighs as well. You will need to reduce the cooking time a bit so keep an eye on it so you don’t dry out the meat.
Rose Hiller says
can i use a metal baking dish instead?
i was just about to make it and realized you called for glass which i do not have
Hey Rose. It will work fine. I prefer glass because it is a bit more even heating.
Betsy says
This is one of my all time favorite recipes. I use one cup of Greek yogurt and one cup of olive oil mayo to double the amount of sauce.My husband likes it as gravy for the mashed potatoes I serve with it. I use half of the amount of seasoned salt and shredded Parmesan cheese. It is amazing and only takes about five minutes to put together.
Thank you Betsy for coming back and sharing your review!
Scottie says
This. was. amazing! I used shredded parmesan cheese and a dash of regular salt. Was great! Thank you!
You are very welcome Scottie!
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Thanks for your suggestion!
Debbie Knudslien says
I made this tonight and have tried other recipes similar to it, but this one was by far my favorite! I used boneless skinless chicken breasts, and used half regular mayo and half Greek whole milk yogurt. I was cooking for 3, so used half of all the ingredients and it was just about perfect. It was SO GOOD! I would consider this a company-worthy recipe! I served with noodles tossed with a good quality olive oil. Thank you.
Thanks Debbie for coming back and sharing 🙂 Glad you loved it as much as I do
Heather Lampman says
I LOVE this recipe! I’ve made it at least 2 dozen times. I use bone-in, skinless chicken breasts for flavor and so they’re not sitting in the drippings. My favorite topping is 1/2 Hellman’s full fat mayo and plain Greek yogurt – mayo for the richness, yogurt for the tang. I use Parmesan Regigiano. A good Romano or Grana Padano would also work well.
This ends up being a reasonably healthy entree with tons of flavor!
Thanks so much Heather for coming back and leaving your review! It makes a huge difference for my readers.
Kelli says
I don’t like mayo. Can I use sour cream instead? Or half sour cream & half greek yogurt? Or would can I sub the mayo for olive oil and egg?
Hi Kelli! Since I have never tried it with sour cream, I can’t guarantee how it will turn out. I worry a bit about it getting really soupy using sour cream.
Melinda Shew says
I have made this recipe many times! It is one of my husband’s absolute favorite dinners I cook. I follow the instructions exactly as is. Delicious!!!
So glad to hear it Melinda! Thank you for coming back and sharing your review!
Christyn says
I’ve made this a couple of times now, and both times it was a hit. So easy but so good!
I’m so happy you loved it Christyn! It is my second most popular recipe for a reason 🙂
Andrea says
I’ve made this and is delicious! What vegetables can I add to this?
So glad you love it! You could easily add broccoli or cauliflower to this
Tennille says
If you were to add marinara sauce and Panko bread crumbs, when would u do it? After the cheese mixture? And how long into the cooking process?
Hi Tennille! I would do it about 15 minutes before the end.