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