Chicken Parmesan Casserole Recipe
This Chicken Parmesan Casserole is a comforting and hearty baked dish featuring tender rotini pasta mixed with succulent shredded chicken, marinara sauce, Italian seasoning, and diced tomatoes. Topped with a savory blend of mozzarella, Parmesan cheese, and a crispy panko breadcrumb topping, this casserole bakes to golden perfection, making a deliciously cheesy and flavorful meal perfect for family dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Ingredients
Pasta and Main Ingredients
- 8 ounces rotini or penne pasta
- 2 cups cooked shredded chicken (or chopped chicken)
- 24 ounces marinara sauce or pasta sauce, divided
- 14 ½ ounces canned diced tomatoes, well drained (1 can, optional)
- ½ teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley
Cheese and Topping
- 1 cup shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- 2 tablespoons butter, melted
- ⅓ cup Panko bread crumbs
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon garlic powder
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C), ensuring it’s ready to bake the casserole to a golden and bubbly finish.
- Prepare Topping: In a small bowl, combine melted butter, panko bread crumbs, chopped fresh parsley, garlic powder, and shredded Parmesan cheese. Mix thoroughly and set aside to top the casserole later.
- Cook Pasta: Cook the rotini or penne pasta according to the package instructions until al dente. Drain well to avoid excess moisture in the casserole.
- Mix Pasta and Sauce: In a large mixing bowl, toss the cooked pasta with 2 cups of the marinara sauce, Italian seasoning, cooked shredded chicken, diced tomatoes (if using), and 1 tablespoon of chopped fresh parsley until everything is evenly combined.
- Assemble Casserole: Transfer the pasta mixture into a 9×9 inch or 2-quart casserole dish. Spread the remaining pasta sauce evenly over the top. Sprinkle the shredded mozzarella cheese over the sauce, then evenly distribute the prepared breadcrumb topping on top of the cheese layer.
- Bake: Place the casserole in the preheated oven and bake for 23 to 25 minutes or until the casserole is hot, bubbling, and the topping is browned and crispy.
Notes
- You can substitute rotini with penne or any other short pasta shape you prefer.
- Use freshly shredded cheese for better melting and flavor.
- Drain canned diced tomatoes thoroughly to prevent the casserole from becoming too watery.
- For a spicier version, add crushed red pepper flakes to the pasta mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
Find it online: https://bitezly.com/chicken-parmesan-casserole-recipe/
