Chicken Parmesan Casserole

This Chicken Parmesan Casserole brings together all the comforting flavors of the classic dish in an easy-to-make pasta bake. It features tender chicken and rotini pasta coated in a rich marinara sauce, all tucked under a layer of melted mozzarella and a crisp, garlicky breadcrumb topping.

With about 20 minutes of prep time, this recipe is a smart choice for a weeknight dinner. It comes together quickly, especially when using leftover cooked chicken, and bakes into a satisfying meal the whole family can enjoy.

Why will you love Chicken Parmesan Casserole?

Cooking the pasta al dente is key. Because it continues to cook in the oven, starting with slightly undercooked pasta prevents it from becoming soft and mushy.

Using pre-cooked chicken is a major time-saver. Rotisserie chicken or any leftover cooked chicken works well and makes this dish fast enough for a weeknight.

Making a separate buttered breadcrumb topping ensures it gets golden and crunchy. Mixing breadcrumbs directly into the casserole can make them steam instead of toast.

Chicken Parmesan Casserole Ingredients

• Pasta: Rotini, penne, or ziti are great choices. Any short pasta with ridges will hold the sauce nicely.

• Chicken: Use leftover roasted or rotisserie chicken to save time. You can also quickly poach and shred two chicken breasts.

• Marinara Sauce: Your favorite jarred marinara sauce is convenient for this recipe. Choose one with a flavor you already enjoy.

• Panko Breadcrumbs: Panko creates a lighter, crispier topping than regular breadcrumbs. You can substitute with regular, but the texture will be denser.

• Diced Tomatoes: These add extra texture and bright tomato flavor, but you can leave them out if you prefer a smoother sauce.

Exact quantities are in the recipe card below.

How to Make Chicken Parmesan Casserole

Step 1: Prepare Pasta and Topping

First, get your oven preheating to 375°F (190°C) and boil the pasta until it’s al dente. While it cooks, mix together the ingredients for the crunchy topping: Panko, Parmesan, melted butter, parsley, and garlic powder. Set the topping aside for later.

Step 2: Assemble the Casserole

Once the pasta is drained, combine it in a large bowl with most of the marinara sauce, the cooked chicken, diced tomatoes, and Italian seasoning. Stir everything together until the pasta and chicken are fully coated in sauce.

Step 3: Layer and Bake

Pour the pasta mixture into your baking dish. Top it with the rest of the marinara sauce, a generous layer of mozzarella, and finally, the breadcrumb mixture. Bake for about 25 minutes until the sauce is bubbling and the top is golden.

What to Serve with Chicken Parmesan Casserole

Serve this casserole with a simple green salad with a vinaigrette dressing or a side of steamed green beans.

Helpful Tricks for Chicken Parmesan Casserole

Food Safety: Ensure the casserole is heated through. Since it contains pre-cooked poultry, the internal temperature should reach 165°F (74°C) when checked with a food thermometer.

This recipe is a great way to use up leftover rotisserie or roasted chicken. If you don’t have cooked chicken, you can poach two chicken breasts and shred them.

You can assemble the casserole without the topping up to one day ahead. Cover and refrigerate, then add the topping just before baking. You may need to add 5-10 minutes to the baking time.

How to Store and Freeze Chicken Parmesan Casserole

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the baked casserole for up to 2 months. Reheat individual portions in the microwave or bake the casserole, covered, at 350°F (175°C) until heated through.

Chicken Parmesan Casserole Recipe FAQs

Can I use uncooked chicken?

It’s best to use cooked chicken for this recipe. You can quickly boil and shred about 1 pound of boneless, skinless chicken breasts before starting.

Can I make this casserole ahead of time?

Yes. You can assemble the casserole (without the topping) up to 24 hours in advance. Cover and refrigerate it. Add the topping just before baking and add about 10 minutes to the cook time.

Can this be frozen?

Yes, this casserole freezes well. For best results, freeze it unbaked and without the topping. Thaw overnight in the refrigerator, then add the topping and bake as directed.

Chicken Parmesan Casserole

Tender chicken and pasta are tossed in marinara sauce, then baked with a cheesy, crunchy Panko topping.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 4

Ingredients

  

• 8 ounces rotini or penne pasta 225 g
• 3 cups marinara sauce divided, 710 ml
• 2 cups cooked shredded chicken, 300 g
• 1 can diced tomatoes well drained, 14.5 oz / 410 g
• 1 cup shredded mozzarella cheese 110 g
• ½ teaspoon Italian seasoning
• ⅓ cup Panko breadcrumbs 25 g
• ¼ cup grated Parmesan cheese 25 g
• 2 tablespoons unsalted butter melted, 28 g
• 1 tablespoon chopped fresh parsley
• ¼ teaspoon garlic powder

Instructions

 

• Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch or similar 2-quart baking dish.
• Cook the pasta in a large pot of salted water according to package directions for al dente. Drain thoroughly.
• While the pasta is cooking, make the topping. In a small bowl, stir together the Panko breadcrumbs, Parmesan cheese, melted butter, parsley, and garlic powder until combined.
• In a large bowl, mix the drained pasta with 2 cups (475 ml) of the marinara sauce, the shredded chicken, drained diced tomatoes, and Italian seasoning. Stir well to coat everything evenly.
• Transfer the pasta mixture to the prepared baking dish and spread it out in an even layer.
• Pour the remaining 1 cup (235 ml) of marinara sauce over the top of the pasta.
• Sprinkle the shredded mozzarella cheese evenly over the sauce, followed by the breadcrumb topping.
• Bake for 23 to 25 minutes, until the casserole is hot and bubbly and the topping is golden brown. A thermometer inserted into the center should read at least 165°F (74°C).
• Let the casserole rest for 5 minutes before serving.

Notes

Food Safety: Ensure the casserole is heated through. Since it contains pre-cooked poultry, the internal temperature should reach 165°F (74°C) when checked with a food thermometer.

This recipe is a great way to use up leftover rotisserie or roasted chicken. If you don't have cooked chicken, you can poach two chicken breasts and shred them.

You can assemble the casserole without the topping up to one day ahead. Cover and refrigerate, then add the topping just before baking. You may need to add 5-10 minutes to the baking time.

Keyword Casserole, Chicken, chicken parmesan casserole, dinner, Pasta