Chicken Parmesan Casserole

Catalina Castravet
By Catalina Castravet
4.88 from 8 reviews

Casseroles Chicken Recipes

Cook time Cook time: 20 minutes

Chicken Parmesan Casserole is a quick and easy recipe, made with leftover chicken, parmesan, mozzarella, and tomato paste. Minimum prep work and great taste.

Casserole recipes are perfect for busy weeknights when you are short on time and also want to have great leftovers. You should also try our Crack Chicken Casserole, our Famous Sweet Potato Casserole and the Mac and Cheese one.

Chicken Parmesan Casserole Recipe

Chicken Parmesan Casserole is full of flavors and it’s so easy to make. We love it that it’s so much easier than making the Classic Chicken Parmesan, but it packs the same great flavors.

This easy dish is made with pasta, leftover chicken, or you can even use turkey and lots of cheese. Everything is also coated in a tangy tomato sauce that and some panko breadcrumbs.

This recipe freezes well and it also makes great leftovers. If you are tired of boring dinners, this one is definitely one to try. It is delicious served with a simple salad on the side.


It is a classic Italian dish made of chicken cutlets that have been tossed in egg wash, breadcrumbs with parmesan, and after that fried to crispy perfection. Next, the cutlets are later topped with tomato sauce and mozzarella cheese and baked until the cheese is bubbly. It is served with pasta on the side.

Recipe Tips and Suggestions:

  • Can you make this casserole with whole wheat pasta: Yes, you can. You can also make it with spaghetti or other types of noodles.
  • Are other cheeses OK to use: Yes, you can. I have tried this casserole with mozzarella cheese, but you can use Gruyere as well or any other mild white cheese.
  • Can you make this casserole with other meats: Yes, absolutely, you can make this casserole with turkey as well, it even tastes better with leftover pork.
  • What veggies can I use in this casserole: You can use bell peppers and broccoli. Chopped zucchini are great and use spinach if you are looking to add more greens.
  • Can you prep this casserole ahead of time: yes, you can. Follow all the instructions and assemble the casserole fully. Then, cover with plastic food wrap and refrigerate for up to 2 days.


Even though it might sound odd, but you could definitely make this recipe dairy-free and even gluten-free. Also, feel free to use gluten-free pasta and vegan cheese.


If you cover with foil, the dish will not get the nice brown and crunchy top. It will cause the steam to be kept inside it.


  • First, transfer the mixture to a buttered 9-by-13-inch freezer-to-oven baking dish.
  • After that, cover tightly with aluminum foil and wrap in plastic wrap.
  • Freeze for up to 6 months.
  • To reheat it, pop it up in the oven frozen, and covered with foil, at 350°F, for 1 hour.

More homemade casserole recipes:

Chicken Parmesan Casserole Recipe

Chicken Parmesan Casserole

Chicken Parmesan Casserole is a quick and easy recipe, made with leftover chicken, parmesan, mozzarella and tomato paste.
4.88 from 8 votes
Save Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 381kcal
Author: Catalina Castravet


  • 3 cups cooked chicken (cut into 1-inch cubes)
  • 3 cups cavatappi pasta (cooked 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)


  • 1 tablespoon fresh parsley (chopped)


  • Preheat oven to 375 degrees F. Lightly grease a 9x13 baking dish with olive oil or with 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.
  • In a small bowl combine breadcrumbs, garlic powder, paprika, and Italian Seasoning. Sprinkle on top of the sauce.
  • Sprinkle shredded mozzarella cheese and if desired a bit more parmesan.
  • Bake in the preheated oven for 20-30 minutes, or until bubbly.
  • Garnish with fresh parsley and serve.


Calories: 381kcal | Carbohydrates: 29g | Protein: 40g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 1257mg | Potassium: 544mg | Fiber: 3g | Sugar: 5g | Vitamin A: 955IU | Vitamin C: 6.6mg | Calcium: 743mg | Iron: 2.7mg
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Leave a reply

Allyson Zea

I love how much easier this is than regular chicken parm! Thanks!



Oh my yes this looks so good! This is the perfect casserole for my family for any night.


Erin | Dinners,Dishes and Dessert

I need to try this immediately, it looks so good!


Melanie Bauer

Sounds so delish! I love quick and easy recipes like this, it will definitely put on our menu!



I love a great casserole recipe! Thanks for sharing!



I actually made this recipe and it turned out very good, my husband said maybe his new favorite dinner. I made a few changes. Only used about 1 cup of grated Parmesan, (I didn’t have shredded) and only used 2 cups mozzarella. I put the breadcrumb mixture on top because I wanted it crunchy. I also added chopped zucchini and mushrooms to the sauce. Baked an extra 10 min at 425 to get the top crumb mixture good and browned. Very good!


I am very happy that you liked it!


Jen D.

This turned out delicious. I did halve the parmesan cheese, skipped the paprika, and added 1 Tbsp. of dried parsley to the Panko bread crumbs. I will definitely be making it again.


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