Chicken Parmesan Casserole Recipe
by Sommer Collier — on Feb 18, 2026 If you love the flavors and textures of chicken parm, and are a fan dump-and-go casseroles, you’ll fall head-over-heels for my chicken parmesan casserole recipe! Like the traditional recipe, I added the savory tomato sauce, melty mozzarella cheese, tender chicken, and pasta you crave with a crispy breadcrumb topping. It is easy to put together as a large dish for a crowd or to include in your weekly meal plan.
Similar to my best spaghetti meat sauce recipe, this chicken parmesan casserole is a simple yet satisfying Italian-inspired American comfort food recipe that combines zesty tomato sauce with tender pasta. But here I’m using juicy pieces of precooked chicken with melty mozzarella, plus a crispy breadcrumb and parmesan topping to give the casserole that “authentic” chicken parm feel. Best of all, this family-friendly meal is wildly easy to assemble and makes marvelous leftovers, so it’s perfect for your weeknight meal plan!
Table of Contents
Sommer’s Recipe Highlights
Homemade, Your Way – Use your choice of jarred store-bought pasta sauce or delicious homemade marinara sauce… Either way, this casserole is getting baked at your home, and is therefore homemade in my book!
Slightly Lighter – I keep all the carb-a-licious pasta in this chicken parmesan casserole recipe, but skip the full breading so it’s slightly lighter. But not to worry, you still get the signature bit of crunchiness from the crispy breadcrumb topping.
Make-Ahead Magic – Want to set yourself up for dinner success with little effort? You can put together this bellisima casserole up to a day ahead and keep it in the fridge, or assemble it and store it in the freezer until ready to bake.
Key Ingredients and Tips
- Marinara sauce – Use either your favorite jarred sauce, or, if you have a bit more time, I highly recommend making your own homemade marinara sauce. It’s way easier than you might think!
- Dried pasta – Use whatever shapes you want, just be sure to choose noodles that are hearty and can hold sauce well. I use rigatoni, but ziti and penne are also great options.
- Chopped chicken – This is an excellent recipe for using up leftover chicken or pieces of rotisserie chicken. I prefer leaner boneless and skinless chicken breasts, but chicken thighs are also delicious (just with slightly more fat). Chop the chicken into even 1-inch-ish pieces.
- Shredded mozzarella – Use your choice of whole fat or low fat shredded cheese.
- Grated parmesan – The crumbly grated type from a tub or shaker works well.
- Breadcrumbs – I like to use Italian breadcrumbs that already have all of the seasonings you need, like dried oregano and garlic powder.
- Butter – I suggest using unsalted butter, so that you have total control over how much salt is added to the dish.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Prep – I start by preheating the oven to 400 degrees and spraying a large 9 x 13-inch baking dish with nonstick cooking spray.
Cook the Pasta – While the oven is preheating, I boil the pasta according to the package directions. Set the cooking timer on the low end of the suggested time – we want the noodles to be al dente or even slightly underdone since they’ll continue to cook in the oven.
Once it reaches that perfect toothsomeness, drain the pasta well and dump the noodles into the prepared baking dish.
Mix the Topping – Next, I combine the Italian breadcrumbs and parmesan cheese in a small bowl. Drizzle on the melted butter, and mix everything together by hand. Yes, trust me, using your hands really is the best way to get the crumbly consistency just right for sprinkling over the casserole and mimicking that chicken parmesan vibe.
Add the Chicken and Marinara – Now I add the chicken pieces on top of the pasta in the casserole dish. Spread them out evenly, then pour the marinara sauce over the whole thing. Give the dish a little shake to work the sauce down into the noodles a bit.
Add Cheese and Breadcrumbs – Then I add the shredded mozzarella cheese, and sprinkle the breadcrumb mixture on top of that. Try to make it as even as possible so every bite gets just the right ratio of chicken, melty cheese, and the crispy breading crust.
Bake – I bake the casserole for only 20 minutes, just until the breadcrumb topping is crispy and beautifully golden brown.
Make Ahead Tips
It takes only about 20 minutes to prep this chicken parmesan casserole, including boiling the pasta and assembling the layers. So when I know I’m going to have a busy night, sometimes I like to make the dish ahead of time in the morning, or even the night before, and have it ready to bake for dinnertime.
The only difference in the process when I’m making it ahead is that I leave off the breadcrumb parmesan topping. (Otherwise, it can get a bit soggy in the refrigerator, which makes it harder to get crispy in the oven.) I wrap the pan in plastic wrap after adding the shredded mozzarella, then pop it in the fridge until I’m ready to bake. Then I unwrap the pan, and while it sits on the counter and comes to room temp a bit, I preheat the oven and mix up the breadcrumbs, grated parm, and melted butter. Sprinkle it on, and in the oven the casserole goes!
You can even make it ahead and freeze! For this, I recommend assembling the casserole in a disposable aluminum pan, so it can go from the freezer right to the oven. If freezing without baking, make the chicken parm dish per the recipe, including adding the breadcrumb topping. Then wrap the pan in aluminum foil, followed by a layer of plastic wrap. To freeze after baking, let the pan come to room temperature before wrapping it in foil and plastic wrap. It’ll freeze well for about 3 months.
Then thaw the pan overnight in the fridge before baking, with the plastic wrap removed but foil on, for 20-30 minutes if previously baked, or 30-40 minutes if you froze it without baking first. Remove the foil in the final 10 minutes of baking to crisp the top.
Serving Suggestions
I sprinkle on some fresh chopped parsley for a nice pop of freshness, then let the casserole sit for several minutes before scooping. The cheeses and pasta meld together a bit more as the chicken parmesan casserole cools.
This meaty, cheesy, super-duper hearty and delicious dish is great to serve with a cool and crisp salad. When I want to pair the pasta with a salad on the lighter side, I usually just chop up some romaine lettuce and drizzle on an Italian-style vinaigrette. But a Caesar salad with homemade Caesar dressing is also a fabulous option! It’s not exactly light, but it still has the fresh greens you need to balance the casserole.
Storing and Reheating
Parmesan chicken casserole makes terrific leftovers! I like to make the whole pan just for our ‘lil family, then have leftovers for lunch and a quick dinner later in the week.
I first let the pasta cool before transferring the leftovers to an airtight container, then store in the fridge for up to 3-4 days, depending on how old the chicken is that I used. Portions reheat well in the microwave – the top won’t be crispy, but the classic chicken parmesan flavors are still there!
Leftovers also freeze well for up to 3 months, stored in an airtight container wrapped in foil. Thaw them in the fridge overnight, then transfer the pasta to a microwave-safe dish and reheat briefly.
Frequently Asked Questions
Absolutely! As-is, this casserole can feed 8-12 people. Simply halve the ingredients, then assemble and bake in a 9 x 9 or 8 x 8-inch pan.
The number one way to prevent sogginess is to thoroughly drain the cooked pasta noodles before adding them to the casserole dish. Do this and follow the chicken parmesan casserole recipe steps, and I practically guarantee it’ll come out perfectly!
Nope, and in fact, covering the casserole would trap steam and make the dish soggy. So bake it uncovered to get that lovely crisp topping!
More Chicken Recipes
Chicken Parmesan Casserole
Video
Ingredients
- 48 ounces marinara sauce 2 – 24 oz jars or homemade!
- 16 ounces small dried pasta rigatoni, penne, ziti
- 4 cups cooked chopped chicken
- 2 cup shredded mozzarella
- ½ cup grated parmesan cheese
- ½ cup Italian breadcrumbs
- 3 tablespoons melted butter
Instructions
- Preheat the oven to 400°F and set out a 9 x 13 inch (3 quart) baking dish. Spray the inside of the baking dish with nonstick cooking spray.
- Set a large pot of salted water on the stove top and bring to a boil. Once boiling, drop the dried pasta in the water and stir. Cook according to package instructions. When the pasta reaches al dente, drain it and dump the cooked pasta in the baking dish and allow it to cool.
- Set out a small mixing bowl. Combine the grated Parmesan cheese, and Italian breadcrumbs. Pour melted butter over the top and mix by hand to create a crumbled topping.
- Now add the chopped chicken over the pasta in the baking dish, and spread it into an even layer.
- Pour the marinara evenly over the top of the chicken so that it is fully covered in sauce. Then sprinkle the top evenly with mozzarella cheese. Sprinkle the breadcrumb topping over the mozzarella cheese in an even layer.
- Place in the oven and bake for approximately 20 minutes, until the sauce is bubbling around the edges, and the breadcrumb topping is golden brown.
- Allow the pasta to cool for at least 5 minutes then scoop and serve.
This Chicken Parmesan Casserole is incredible! Crispy on top, cheesy in the middle, and perfectly flavorful. My family loved it!