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Homemade Easy Chicken Piccata Casserole photo

Easy Chicken Piccata Casserole

A simple, tangy chicken piccata baked in a creamy lemon-cap er sauce for an easy weeknight casserole.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken breast
  • 10.5 oz cream of chicken soup (1 can)
  • 1/4 cup fresh lemon juice
  • 4 oz capers (about 1/2 jar)
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • lemon, thinly sliced for topping; optional
  • fresh parsley, chopped for garnish

Equipment

  • Large Casserole Dish
  • Mixing Bowl
  • Measuring cups and spoons
  • Grater
  • Knife
  • Cutting Board

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine the cream of chicken soup, lemon juice, capers, 1/2 cup of the grated Parmesan, garlic powder, salt, and pepper until smooth.
  3. Lay the chicken breasts flat in a large casserole dish in a single layer.
  4. Pour the soup-and-lemon mixture evenly over the chicken, spreading gently to coat.
  5. Sprinkle the remaining 1/4 cup Parmesan over the top, then place two thin lemon slices on each breast if using.
  6. Bake uncovered for 35–45 minutes, until the chicken reaches 160°F (71°C) internally and the edges are bubbly.
  7. Remove from the oven, discard the lemon slices if desired, sprinkle with chopped parsley, and serve.

Notes

  • You can cut the chicken into halves, chunks, or use tenderloins to make serving easier.
  • Using smaller pieces may reduce the required cooking time.
  • Leftovers keep in an airtight container in the refrigerator for 3–4 days.
  • Leftovers can also be frozen for up to one month.