Easy Chicken Parmesan Casserole Recipe
This delicious chicken parmesan casserole is one of my favorite meals because it is so easy to make and packed with flavor. It only takes 30 minutes to make with just a handful of ingredients. This is the ideal dump-and-cook comfort dish you can make on a busy night. The combination of tender chicken, rich marinara sauce, and a cheesy topping is comforting and satisfying.
Homemade casserole recipes are perfect for busy weeknights when I am short on time and want great leftovers for the next day. Hearty and tasty recipes like this crack chicken casserole or my famous mac and cheese casserole also save me since I can assemble them ahead of time and cook them before dinner. These easy meals simplified my cooking and elevated my meals; they always taste gourmet while being so easy to make.
Table of contents
This is one of my favorite pasta casserole recipes. My whole family loves it because it is rich, hearty, and cheesy. It is made with cavatappi pasta and leftover chicken coated in a tangy tomato sauce. Then, it is topped with panko breadcrumbs and baked until the cheese is bubbling and the topping is crispy! When I share this meal with family and friends, it is always met with compliments and rave reviews, making it a practical choice when we have company.
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 will need
- Main ingredients: I use oven-baked chicken breasts or leftovers from a roast chicken. I usually use small pasta, such as cavatappi or macaroni.
- Seasoning: I use garlic powder, paprika, and a teaspoon of homemade Italian seasoning. It contains sage, rosemary, basil, parsley, thyme, marjoram, and oregano.
- Panko breadcrumbs: For a crunchy topping.
- Cheese: I use mozzarella and parmesan cheese and always shred the cheese myself for the best meltability and flavor.
- Marinara sauce: Homemade marinara sauce is the best for any dish. If you have some extra time, I highly recommend making it and storing it for later use. If not, use any pasta sauce you prefer or you find at the local grocery store.
Casserole topping suggestions:
Apart from the cheesy center, you want the perfect finish to any casserole. That’s why the topping is essential. In our case, I go with Panko bread crumbs. They are 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
- Pine nuts or chopped walnuts
- Pork rinds
- Caramelized onions
- French fried onions
How to make it
Preheat the oven: First, I preheat the oven to 375 degrees F.
Boil the pasta: In a large pot, I boil the pasta according to the package instructions, cooking it al dente because it will also go into the oven. I drain the pasta and set it aside.
Assemble the dish: In a greased casserole dish, I layer the cubed or shredded chicken evenly. Then, I add the cooked pasta on top and sprinkle it with shredded cheese. Next, I pour the marinara sauce and sprinkle it with seasoning and panko breadcrumbs.
Bake: Lastly, I put it in the oven and baked it until it was golden brown and the cheese was melted and bubbling.
Making it ahead of time:
- Follow the recipe steps to assemble the dish 2 days ahead of time.
- Once assembled, cover it with aluminum foil and store it in the refrigerator.
- Before baking, let it sit out at room temperature for about 30 minutes.
- Then, remove the cover and put the pan in a preheated oven. Bake it at 375 degrees F for about 30 minutes, until golden brown and bubbly.
Expert tip
Cubed or shredded chicken
This tip is both personal and professional. On a professional note, using shredded chicken in this (or any) casserole with sauce is better because the sauce clings to the shreds better than the cubes. The cubes are too smooth, and the juices and sauces slide right off them. Sure, it will still taste delicious, but it will not have as much juicy flavor.
More tips to consider
- Corkscrew pasta noodles are best for holding sauce and cheese, but elbow macaroni is good, too.
- 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.
- Do not use raw chicken. It must be cooked before adding it to the casserole.
- Make sure you cut the chicken into uniform pieces for even cooking.
- If you use chicken as often as I do, cook more of it at one time and freeze the leftovers in Ziplock bags so you can use them as needed.
- For a topping, try breadcrumbs, cornflakes, French-fried onions, chopped nuts, crackers, or more cheese.
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 one jalapeno and sprinkle in 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: To make this a heartier dish, add carrots, peas, broccoli, green beans, corn, and asparagus.
Serving suggestions:
Veggies are always a great side dish for casseroles. Try my steamed broccoli, roasted garlic potatoes, or these roasted baby red potatoes. Serve with homemade crispy breadsticks or cheesy garlic bread to soak up the marinara sauce.
For an appetizer, I enjoy these easy-to-make avocado egg rolls or these bruschettas with burrata. I also serve this casserole with a salad on the side, something effortless like a Caprese salad or Italian onion and tomato salad.
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.
Frequently Asked Questions
When you make a casserole with pasta, 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 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.
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, bowties, or plain old elbow macaroni.
I cook it uncovered, so I do not use aluminum foil. The main reason is that I like getting that golden brown color and a crispy topping. If you cover it with foil, the dish will not get a nice brown and crunchy top. It will keep the steam 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 to get the golden-brown top.
More casserole recipes:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Baked Chicken Parmesan Casserole
Ingredients
- 3 cups cooked chicken cut into 1-inch cubes or shredded
- 3 cups cavatappi pasta cooked al dente and drained
- 1 cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 24 oz marinara sauce or pasta sauce
- 3 cups mozzarella cheese shredded
- 2 cups parmesan cheese shredded
Garnish:
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 375 degrees F. Lightly grease a 9×13 baking dish with olive oil or non-stick cooking spray. Set aside.
- Place cubed chicken onto the bottom of the prepared baking dish and distribute evenly.
- Add cooked pasta. Sprinkle with 2 cups of parmesan cheese.
- Pour marinara sauce all over.
- Combine breadcrumbs, garlic powder, paprika, and Italian Seasoning in a small bowl. Sprinkle over the sauce.
- Sprinkle shredded mozzarella cheese and, if desired, a bit more parmesan.
- Bake in the oven for 20-30 minutes or until bubbly.
- Garnish with fresh parsley and serve.
Notes
Cubed or shredded chicken
This tip is both personal and professional. On a professional note, using shredded chicken in this (or any) casserole with sauce is better because the sauce clings to the shreds better than the cubes. The cubes are too smooth, and the juices and sauces slide right off them. Sure, it will still taste delicious, but it will not have as much juicy flavor.More tips to consider
- Corkscrew pasta noodles are best for holding sauce and cheese, but elbow macaroni is good, too.
- 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.
- Do not use raw chicken. It must be cooked before adding it to the casserole.
- Make sure you cut the chicken into uniform pieces for even cooking.
- If you use chicken as often as I do, cook more of it at one time and freeze the leftovers in Ziplock bags so you can use them as needed.
- For a topping, try breadcrumbs, cornflakes, French-fried onions, chopped nuts, crackers, or more cheese.