Easy Chicken Parmesan Casserole Recipe

Chicken Parmesan Casserole is a quick and easy recipe made with leftover chicken, mozzarella, and parmesan cheese baked in a rich tomato sauce. This dish requires minimal prep work, and it can be made two days ahead of time. 

This easy casserole is one of my family favorites because it has so much flavor, it only takes 30 minutes to make, there are just a handful of ingredients, and everybody likes it. There is enough for seconds too! It is a delicious dump-and-cook comfort dish you can make on a busy night.

This is one of my favorite recipes when it comes to pasta casseroles. My whole family just loves it because it is so rich, creamy, and cheesy.  Made with cavatappi pasta, leftover chicken, and coated in a tangy tomato sauce. Then, topped with panko breadcrumbs and baked till perfectly creamy and golden brown. Even picky eaters will enjoy this delicious meal.

This recipe is easier to make than the classic chicken parm, which is another delicious dinner! To make this easy dish, boil the pasta for a few minutes (not all the way), mix all the ingredients in a casserole dish, and bake it for 20 to 30 minutes. That is all you do for incredible comfort food that will fill everyone up.

The rich tomato sauce in this chicken casserole recipe can be your favorite marinara sauce, tomato sauce, or even pasta sauce. You can also use store-bought or my thick and herby homemade marinara sauce. It is made with garlic, onion, tomatoes, oregano, basil, parsley, and some sugar.

Homemade casserole recipes are perfect for busy weeknights when you are short on time and also want to have great leftovers. Next time, you want something hearty and tasty on your dinner table make this crack chicken casserole, or my famous mac and cheese casserole.

Why you will love this recipe

• So simple: Boil, dump, stir, and bake. That’s it. No special skills are needed.
• Fast: It only takes 30 minutes to finish making this casserole.
• It fills you up: A whole meal in one dish, so only one pan to clean.
• Inexpensive: Using leftover chicken, pasta, and cheeses makes this a nice cheap meal.

What you’ll need to make chicken parmesan casserole

Special items:

• Saucepan – For boiling the pasta.
• Strainer – To drain the noodles.
• Casserole dish – I use a 9×13-inch casserole dish.

Ingredients:

• Chicken: Feel free to use pretty much any meat here. I normally use either oven-baked chicken breasts or leftovers from a roast chicken. Alternatively, go with chicken tenders, or rotisserie chicken. You can even use turkey or ham here. 
• Pasta: Usually, I use the small type such as cavatappi or macaroni pasta. 
• Seasoning: I use a teaspoon of my homemade Italian seasoning. It contains sage, rosemary, basil, parsley, thyme, marjoram, and oregano.
• Panko breadcrumbs: For a crunchy topping. 
• Mozzarella – Always shred your cheese for the best meltability and flavor.
• Parmesan – Same here, shred your own parmesan. Do NOT use the dry stuff in a can.
• Garlic powder – A little goes a long way. Also, use a high-quality brand. Too much powder or low quality can cause bitterness.
• Paprika – Adds a mildly sweet taste with a hint of spiciness.
• Marinara sauce: Homemade marinara sauce is just the best to use in any dish. If you have some extra time, I highly recommend making it and storing it for later use. If not, then use any pasta sauce you prefer or you find at the local grocery store. 

How to make Baked Chicken Parmesan Casserole?

This is truly a simple and easy dish to prepare and an ideal main dish during busy weeknights. Here are the quick steps:

1. Preheat the oven: First, preheat the oven to 375 degrees F.
2. Boil the pasta: In a large pot, boil the pasta according to package instructions. Cook it al dente because it will go into the oven as well. Drain the pasta. 
3. Assemble the dish: In a greased casserole dish layer the cubed or shredded chicken evenly. Then, add the cooked pasta on top, and sprinkled it with shredded cheese. Next, pour in the marinara sauce and sprinkle with seasoning and panko breadcrumbs. 
4. Bake: Lastly, pop it into the oven. Bake it until golden brown, and the cheese is melted and bubbling. 

Make it ahead of time:

1. Follow the recipe steps to assemble the dish 2 days ahead of time. 
2. Once assembled, cover with aluminum foil and store in the refrigerator. 
3. Prior to baking, let it sit out at room temperature for about 30 minutes. 
4. Then, remove the cover, and pop it in a preheated oven. Bake it at 375 degrees F for about 30 minutes, until golden brown and bubbly. 

Expert tip

Cubes or shredded

This tip is both personal and professional. On a professional note, using shredded chicken in this (or any) casserole with sauce is better because it clings to the shreds better than it does to the cubes. The cubes are too smooth, and the juices and sauces slide right off of them. Sure, it will still taste delicious, but it will not have as much juicy flavor.

On a personal note, I like the cubes because I like to have something to bite into, just like pasta. Having a substantial bite makes my food feel more like a meal and less like chicken salad. Don’t get me wrong—I love chicken salad—but I eat it cold, on bread.

If I have leftovers, I will mash them up and use them as sandwich spreads or dip. It is pretty impressive, but it only lasts one or two days. It is really a matter of preference. If you love shredded chicken, go ahead and shred it. But if you like chunky casserole like I do, use cubes. It is ultimately up to you, of course.

Recipe variations and add-ins:

• Different meat: Instead of chicken, try pork, turkey, sausage, or beef. I have used sausage, and we loved it.
• Spice it up: To fire it up a little, chop some jalapenos and sprinkle in some cayenne pepper.
• Other cheeses: I have used other cheeses in this casserole with great success, including gruyere, cheddar, pepper jack, and gouda.
• More substance: Chop up some red or yellow potatoes and toss them into your casserole to make this more of a full meal. 
• Add vegetables: Another way to make this a heartier dish is to add carrots, peas, broccoli, green beans, corn, and asparagus.

Serving suggestions:

This is a dish you can serve with a lot of things. Here are some ideas I like.

• Veggies are always a great side dish for casseroles. Try my steamed broccoli recipe. All you need is one ingredient and some spices.
• Serve with cheesy garlic bread to soak up the marinara sauce.
• Other vegetables your family may enjoy with this dish include peas, cauliflower florets, corn on the cob, or zucchini boats.
• Serve a side salad for a lighter side dish or appetizer. This arugula salad contains greens, avocado, cherry tomatoes, strawberries, pine nuts, and parmesan cheese.
• Pack it up and take it to the park for a nice picnic with the family. You need some paper plates, plasticware, and bottled water. 

Casserole topping suggestions:

Apart from the cheesy center, you want to have the perfect finish to any casserole. That’s why the topping is very important. In our case, I go with Panko bread crumbs. They are just ideal here because they add a crunchy finish to the whole dish. Some other alternatives would be:

• Flavored breadcrumbs such as garlic, Italian seasoned, and parmesan are great options. 
• Crushed Ritz crackers
• Pepperoni
• Tater tots
• Pine nuts or chopped walnuts
• Pork rinds
• Caramelized onions
• French fried onions

Frequently asked questions

What is the difference between chicken parmesan and parmigiana?

These two dishes are the same thing, called by two different names. You may see some people give them different cheeses, and others may say that Parmigiana uses marinara sauce and chicken breasts, while parmesan can also use tomato sauce and breasts or thighs. Really, they are all the same. The true origin was not even Italy. Italian immigrants first made it to the United States in the 1950s.

What are the best noodles for chicken parmesan casserole?

The best thing about casseroles is that you can throw in anything you like. I chose cavatappi noodles because they are the perfect shape for grabbing ahold of the cheese and tomato sauce, so you get a big mouthful of juicy flavors in every bite. They are small enough to get a few onto a fork but big enough to bite into. Other shapes that I like include rotini, fusilli, garganelli, gemelli, rigatoni, campanella, and bowtie or plain old elbow macaroni.

How do I keep my chicken parmesan from getting rubbery?

First, ensure your chicken is still good, especially if you use leftover or rotisserie chicken. Sometimes, even though we have only had it since yesterday, it should be fine, but make sure to taste it first and check the texture. Second, make sure you do not use raw chicken. If you do not have leftovers or rotisserie, cook your chicken first. But do not overcook it. I cook mine to 150 when I am baking it in a casserole, so it does not get overcooked.

Why is my pasta mushy?

When you make a casserole with pasta in it, you have to be sure not to cook the pasta all the way, either. If you finish boiling the noodles before putting them in the casserole to bake, they will continue to cook and get mushy. I typically cook my pasta al dente. However, when I add it to a casserole, I will cook it for about two minutes less than that because it will keep cooking in the oven. I like my pasta to have some bite to it.

Do you cover the casserole with foil when baking?

I cook it uncovered, therefore I do not use aluminum foil. The main reason is that I like getting that golden brown color and a nice crispy topping.  If you cover it with foil, the dish will not get a nice brown and crunchy top. It will cause the steam to be kept inside it. An option is to cover it for part of the cooking time, and remove the foil when there are 10-15 minutes left. You may also have to broil it a bit to get the golden-brown top.

How to store:

• Refrigerate: Chicken parmesan casserole can be refrigerated for up to three days in an airtight container.   
• Freezing: Freeze for three months in a freezer-safe container.
• Defrost: Thaw it out overnight in your refrigerator for the best texture.
• Reheating: Put it in the stove for 15 minutes at 375 degrees F or in the microwave for one to two minutes.

More casserole recipes:

Recipe tips:

• Corkscrew pasta noodles are best for holding sauce and cheese, but elbow macaroni is good, too.
• Do not use raw chicken. It must be cooked before adding it to the casserole.
• The pasta noodles should be just under al dente. Do not cook them all the way or they will be mushy.
• Also, make sure you drain the noodles well. Toss them around to get all the water out.
• Try breadcrumbs, cornflakes, French-fried onions, chopped nuts, crackers, or more cheese for a topping.
• Make sure you cut the chicken into uniform pieces for even cooking.
• If you use chicken as often as I do, cook a lot of it at one time (I make about 36) and freeze the rest in packs of four so you can use them as needed.