Chicken Parmesan Casserole

5 stars (3 reviews)

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! It has the savory tomato sauce, melty mozzarella cheese, tender chicken a,nd pasta you crave with a crispy breadcrumb topping, but is easy to put together as a large dish to feed a crowd or include in your weekly meal plan.

Prep Time10

Cook Time30

Total Time40

Course: Main, Main Course

Cuisine: American, Italian

Servings: -12 Servings

Calories: 545kcal

Author: Sommer Collier

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

US Customary - Metric

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.

Video

Notes

Parmesan chicken casserole makes fabulous 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 storing them in the fridge for 3-4 days, depending on how old the chicken I used was. Portions reheat well in the microwave - the top won't be crispy, but the classic chicken parmesan flavors are still there!

You can also freeze leftovers for up to 3 months, stored in an airtight container. Thaw in the fridge overnight, then transfer the pasta to a microwave-safe dish and reheat briefly in the microwave.

Nutrition