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Chicken Parmesan Bake

America, North: North Carolina

My family looks forward to second helpings when Chicken Parmesan Bake is on the dinner table! For a quick & easy dish, it sure hits the spot for flavor! My three young daughters enjoy helping to prepare the dish, as much as they love eating it! It's fun, simple and delicious!

Chicken Parmesan Bake is a recipe I often prepare for church luncheons, family gatherings, covered dish dinners and other occasions.

My most memorable occasion for which I have prepared this dish was for a friend who recently had a baby. Her husband remarked, "Thank goodness it's not Green Bean Casserole!"


2 to 3 Pounds of Skinless, Boneless Chicken Tenderloins
1 and 1/2 Cups Mayonnaise
2 Teaspoons of Southwestern Seasoning Mix (*optional)
1 Raw Egg (beaten)
8 Ounces Shredded Parmesan Cheese
1/2 Cup Bread Crumbs

1 (16 ounce) Package of Egg Noodles (cooked as directed)

*Optional* ~ Oregano, Salt, Pepper or other favorite seasoning may be used for taste in place of Southwestern Seasoning Mix.


Combine mayonnaise, seasoning mix, and egg in large bowl. Mix well. Fold in shredded Parmesan cheese and bread crumbs.
Dip chicken in mixture to coat, place chicken in single layer on non-stick or glass baking dish (cooking spray may be used if needed).
Pour remaining mixture evenly over top of chicken.
Preheat oven to 375 degrees.
Bake chicken for 35-45 minutes or until done.
While chicken is baking, prepared Egg Noodles as directed on package and drain.
Spoon Chicken Parmesan Bake over fully cooked Egg Noodles, and sprinkle with grated Parmesan cheese if desired.
Serve with fresh steamed vegetables and garlic bread.

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