Chicken Piccata Casserole

4.43 from 14 votes

This easy Chicken Piccata Casserole is a hit with the youngest to the oldest in our family! The creamy sauce combined with the tangy lemon and tender chicken is the perfect combination. The best part is that it all bakes in one dish for quick and easy prep and simple clean up!

Prep Time10

Cook Time35

Total Time45

Servings: servings

Calories: 389kcal

Ingredients

2 lbs boneless skinless chicken breast
1 can 10.5 oz Cream of Chicken soup
1/4 cup fresh lemon juice
1/2 jar 4 oz capers
3/4 cup freshly grated parmesan cheese
1 tsp garlic power
1/2 tsp salt
1/2 tsp pepper
Garnish optional
1 lemon thinly sliced
Fresh parsley chopped

Instructions

Preheat the oven to 375˚F.
Mix the cream of chicken soup, lemon juice, capers, 1/2 cup parmesan cheese, garlic, salt and pepper together in a bowl.
Lay the chicken breasts flat on the bottom of a large casserole dish. Pour the cream of chicken soup mixture over the top and spread it evenly. Top with the remaining 1/4 cup parmesan cheese and top with two lemon slices on each chicken breast.
Bake for 35-45 minutes or until the chicken is cooked through (160˚F internal temp) and the sides are bubbly.
Add freshly chopped parsley over top and serve. Remove lemon slices before eating. Enjoy!

Notes

You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.

NOTE: The original recipe for this casserole included white wine since that is traditional to chicken piccata. Over the years I have found that there is almost no difference in flavor if you leave out the white wine, so I have adapted the recipe to a more simple version that excludes it. If you want to add the wine, you can add 2 tablespoons to the soup mixture.

Nutrition