Chicken Parmesan Casserole

A genius weeknight meal full of flavors, this chicken parmesan casserole recipe combines your favorite pasta, tender chicken breasts, warm marinara sauce, crunchy panko breadcrumbs, mozzarella, and parmesan.

Take your favorite chicken parm recipe and turn it into a casserole to feed the whole family – that idea crossed my mind when I had some leftover chicken in the fridge, and spoiler: it was the best decision. I love pasta, but baked chicken parmesan casserole with pasta is simply mouthwatering.

My best tip to make this recipe is to use seasoned breadcrumbs, which add extra flavor to the crunchy topping. Use lots of cheese for the best texture and flavor.

When you have all the cooked leftovers, this recipe is effortless. But you can still make this recipe if you have raw boneless skinless chicken breasts, some uncooked pasta, and cheese; it will just take a bit longer.

If you need more delicious meals with chicken you can make in one dish, check out iconic Ritz Cracker Chicken Casserole, Crack Chicken Casserole Recipe, and BBQ Ranch Chicken Pasta Casserole I made last week.

Why You’ll Love This Recipe

• Absolutely foolproof recipe that is perfect for using all the leftover chicken and cooked pasta.
• Easier to make than traditional chicken parmesan with only one dish, no meat mallet, instant-read thermometer, crock pots, etc.
• Crowd-pleaser. Pasta, cheese, chicken – simple ingredients that everyone loves, and in the form of a comforting casserole, it will be a sure hit.
• One-dish dinner you can throw together even on the busy weeknights.
• Amazing for meal prep.

Ingredients Notes

• Penne pasta or rotini pasta. Other short shapes will work too, but not long pasta.
• Cooked chicken breast 
• Marinara sauce. Store-bought (Rao’s brand is really good) or homemade, both work great.
• Mozzarella cheese. Buy fresh and shred at home. Use denser balls with less moisture.
• Parmesan cheese. Freshly grated Parmesan cheese is a must! Shredded parmesan cheese is great, too, just don’t buy packaged, shred or grate it yourself for best results.
• Italian seasoning. You can taste and adjust salt and black pepper as you like.
• Seasoned breadcrumbs. Regular breadcrumbs are ok to use, too.
• Melted butter

Kitchen Equipment

• 9×13-inch baking dish

Prep Work

If you don’t have cooked chicken or pasta on hand, it won’t take much time, don’t worry.

• Simply cook pasta in a large pot of salted water till al dente or even a bit tougher than that. Drain and rinse.
• Cook chicken. There are different ways you can do it, you can make it in a crock pot, an instant pot, or fry breaded or plain slices over medium-high heat with some olive oil.

How to make chicken parmesan casserole

Combine All The Ingredients In a Casserole Dish

1. Preheat oven to 375°F (190°C). 
2. Grease a 9×13-inch casserole dish. Set aside.
3. Combine the cooked pasta, chicken, marinara sauce, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, and Italian seasoning. Stir well and make sure you have enough sauce to coat everything.

Add Cheese & Breadcrumbs

1. Spread the mixture into the prepared baking dish. 
2. Top with the remaining ½ cup of mozzarella cheese.
3. Mix the breadcrumbs with melted butter and sprinkle over the casserole.

Bake

1. Bake chicken parmesan casserole uncovered for 25–30 minutes, until hot and bubbly and the topping is golden brown.
2. Let rest for 5 minutes before serving.
3. Garnish with fresh basil or extra Parmesan when serving, if desired.
4. Serve with fresh green salad or Caesar salad, and a side of garlic bread.

Storage

Store chicken parmesan casserole in the fridge for up to 3 days in an airtight container.

Chicken parmesan casserole makes a great freezer meal, too. You can freeze it for up to 1 month. Thaw overnight in the fridge and then reheat in the microwave or oven with some extra sauce.

To make ahead, assemble the parmesan chicken casserole (steps 1 and 2) and keep it refrigerated for up to 2 days. When ready to cook, let it sit at room temperature for about 30 minutes and bake uncovered.

Uncooked casserole can be frozen, too! When cooking, simply add 10 minutes to the suggested cooking time.

Substitutions & Variations

• Chicken. You can use leftover rotisserie chicken, breaded chicken, or shredded chicken in this chicken casserole in a pinch. Uncooked chicken, canned, or frozen chicken tenders work too, but you’ll have to adjust the time and thaw frozen chicken meat beforehand.
• You can make your own marinara sauce, use tomato sauce, or any of your favorite pasta sauces in a pinch. Try my low-carb, keto-friendly Marinara sauce.
• Add-ons. This chicken parmesan casserole pairs well with diced tomatoes, broccoli, and sweet bell peppers.
• Add more flavor with minced garlic (or garlic powder) and onion.
• Use fresh parsley or cilantro instead of basil for garnish.

Expert Tips To Make The Best Chicken Parm Casserole

• Cook pasta al dente as it will continue cooking in the oven, and we don’t want it mushy. Al dente is usually 1-2 minutes short of the cook time written on the package directions.
• You can also bake the casserole covered with aluminum foil for 20-25 minutes and then remove the cover, add more cheese, and let it cook a bit longer or broil for 5 minutes. 

If you love this casserole recipe, you’re going to love these other casseroles, too. Please click each link below to find the easy, printable recipe!

More Great Chicken Parmesan- Inspired Recipes

Chicken Parmesan

Slow Cooker Chicken Parmesan

Chicken Parmesan Alfredo

Spinach Stuffed Chicken Parmesan

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