I've taken one of our favorite Italian recipes and turned it into an easy casserole recipe!
Table of Contents
🗝️ Key takeaways
- This easy recipe has the comforting, rich flavor of a classic Italian dish but takes less than five minutes of active prep—and no frying!
- Serve this pasta dish on busy weeknights and enjoy a few moments of peace gathered around the dinner table.
- Learn my secret ingredients for a lusciously creamy chicken piccata recipe that doesn't split—no fussy roux needed, either.
Chicken piccata casserole is a perfect weeknight dinner that tastes as if it came straight from your favorite Italian restaurant.
The buttery, toasted breadcrumbs give you that fried, crispy chicken feeling, and the creamy lemon sauce is good enough to lick off your plate!
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
- Shredded chicken works best, but you could use ground chicken or turkey. The texture will be different, but you'll still get great flavor.
- I used shells, but pick whichever bite-sized shape you like. Elbow, bowtie, and penne pasta would all work great, too.
- Replace a quarter cup or so of the chicken broth with some dry white wine (maybe a nice pinot grigio) for a fancy touch!
- Make a one-dish meal by stirring in some mushrooms, spinach, broccoli, or asparagus. I'd blanch veggies in pasta water for 2-3 minutes first.
- Feel free to add some lemon zest on top of the breadcrumbs if you want the lemon flavor to be really prominent.
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Whisk together the alfredo sauce, cream of chicken soup, and chicken stock. Add the cream cheese and melt in the microwave.
- Add capers, chicken, garlic, parmesan, and cooked pasta. Mix and spoon into a casserole dish.
- Melt butter and toast breadcrumbs in a large skillet over medium heat.
- Sprinkle breadcrumbs over the chicken/piccata sauce mixture and bake.
Casserole times and temps
Sometimes you need to bake two things at once - here's how to adjust the time and/or temperatures of your casserole!
These times are only an estimate. Be sure to check your casserole often. It's done when an instant-read thermometer registers 165F when stuck in the middle of the casserole.
|Temperature||Time||Time From Frozen|
|300F||1 hour 10 minutes||2 hours 20 minutes|
|325F||1 hour||2 hours|
|350F||40 minutes||1 hour 20 minutes|
🥫 How to store leftovers
This creamy lemon chicken piccata recipe makes great leftovers—it's comfort food that keeps on comforting!
Let it cool first, then cover the baking dish with a piece of tight plastic or foil. In the fridge, it'll last for five days.
To make leftovers last longer, carefully portion them into an airtight container. Store in the freezer for up to three months.
The best way to reheat a casserole is in the oven at the same temp you originally cooked it. It'll take 20-30 minutes. Start covered with foil, but remove it for the last few minutes to re-crisp the topping.
However, you can use the microwave if you're short on time. Heat in 1-2 minute increments until hot. The breadcrumbs likely will be a little soggy, but it'll still taste fabulous!
💭 Things to know
Expert Tip: Don't overcook your pasta, or it'll get mushy in the casserole. Make sure it's al dente—cooked but still has a little bite.
- To get the most bang for your buck, choose plump lemons that feel heavy. They'll have the most lemon juice inside.
- I love using up leftover chicken in this recipe. You can also buy a rotisserie chicken for easy prep if you don't have any.
- The cream of chicken soup, alfredo sauce, and cream cheese make the creamy sauce taste rich and flavorful. I don't recommend experimenting with swaps such as heavy cream or whole milk.
- Grate your own parmesan cheese! It's so much more flavorful that way.
- Prep the casserole in advance, storing it in the fridge for one or two days. You can also freeze uncooked casserole for three months.
A classic chicken piccata recipe refers to tender chicken breast which is fried 'til crispy. It's served over angel hair pasta and coated in a tangy lemon sauce with capers. Good, but takes a lot of steps.
Leftover chicken or a rotisserie chicken work great. Otherwise, I'll just cook some chicken cutlets using one of these easy methods.
Capers are tart little flower buds. They have a sharp, briny taste, sort of like green olives—though they're not related to each other. You can swap them with chopped olives or anchovies if you need.
It should be bubbly, and the breadcrumbs will still have a nice, toasty, golden-brown look. Since all the ingredients are pre-cooked, you don't have to worry about anything being raw inside.
📚 Related recipes
- With a convenient prep-ahead option, Creamy Chicken Cordon Bleu Casserole is classic comfort turned into an easy meal—casserole style!
- If you love the savory taste of onion soup, you'll adore French Onion Chicken Casserole. It hits the spot and fills you up after a long day.
- Million Dollar Spaghetti Casserole is named because of its taste—this delicious recipe is budget-friendly and so easy to make.
🍽️ Serve with chicken piccata casserole with...
It's not a true Italian meal if you don't have garlic breadsticks with your chicken piccata casserole. Plus, you'll want 'em to scoop up the creamy lemon butter sauce!
To fill everyone, I always like to add a veggie on the side, like steamed broccoli, asparagus, or refreshing Italian green bean salad. If you're looking for dessert, why not finish off with a sweet, citrusy treat, like Grandma's favorite no-bake lemon icebox pie?
Here are 55 more side dish ideas that are perfect with a creamy chicken casserole.
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📞 The last word
Whether you're cooking this easy chicken casserole for a special occasion or a quiet night in, I hope it brings warmth and joy to your table.
And maybe a little extra time for you.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!
Creamy Chicken Piccata CasserolePrint Pin Recipe Save Saved!
- 16 ounces shell macaroni, cooked and drained
- 15 ounces alfredo sauce
- 10.5 ounces cream of chicken soup
- ¾ cup chicken stock
- 4 ounces cream cheese, cut in cubes
- ⅓ cup lemon juice
- 4 cups chicken, cooked diced
- 4 ounces capers, drained
- ½ teaspoon garlic powder
- 1 cup parmesan cheese, grated
- ⅓ cup butter
- 1 cup breadcrumbs
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- Preheat oven to 350ºF.
- Spray a 9x13-inch baking dish with cooking spray.
- Cook pasta according to package directions . Drain and set aside.
- In a large, microwave safe bowl stir the Alfredo sauce, the cream of chicken soup, and the chicken stock together.
- Add the cream cheese.
- Microwave until the cream cheese is soft and can be whisked in to the Alfredo mixture.
- Add the lemon juice and whisk until smooth.
- Add chopped chicken, capers, parmesan cheese, garlic powder, and cooked pasta.
- Stir to coat.
- Spoon pasta mixture to the prepared baking dish.
- Top with toasted breadcrumbs
- Bake uncovered for 40 to 50 minutes, until bubbly.
- Melt the butter in a skillet.
- Add breadcrumbs.
- Stir constantly until the breadcrumbs are golden brown.
- Remove from heat.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.