Cozy up to this cheesy and rich Chicken Parmesan Casserole. It’s a meal the whole family will look forward to!
Chicken Parmesan, you may be surprised to know, is not really Italian in origin. It’s an Italian-American favorite, popular both at restaurants and in home kitchens. While I love making a big batch of chicken Parmesan on a weekend (breading and frying the chicken cutlets and then preparing the pasta, sauce, and cheese), it’s a time-consuming process that is not really feasible on a weeknight.
With this chicken Parmesan casserole, however, you can enjoy the flavors and textures of the traditional dish in a fraction of the time. The pasta, cheese, sauce, and chicken all go into one casserole. The flavors are wonderful and vibrant. The contrast of the tomato sauce with the creamy mozzarella and zesty Parmesan cheese makes this a tasty meal. Besides its simplicity, it’s also a perfect dish to make ahead. Assemble this casserole the night before, and you can just pop it in the oven the next evening. Simple and delicious.
Tweak as desired!
Feel free to tweak this casserole according to your tastes or whatever you have on hand. For extra flavor and nutrition, stir in sautéed veggies like spinach, mushrooms, or zucchini before baking. If you like a touch of heat, add a pinch of red pepper flakes or cayenne to the marinara sauce. For a creamier texture, mix a spoonful or two of ricotta or mascarpone cheese into the sauce. If you’d like little “puddles” of creamy mozzarella in your casserole, try adding diced mozzarella instead of shredded. The cubes, being denser than shredded mozzarella, take longer to melt and create pockets of cheesy goodness throughout. For a Mediterranean touch, stir in some briny olives, sun-dried tomatoes, or artichoke hearts.
To really recreate the classic “crunch” of chicken Parmesan, add a breadcrumb topping to this casserole. Mix together one cup of dry breadcrumbs (or panko), a half teaspoon of garlic powder, a half teaspoon of dried parsley, and three tablespoons of melted butter. Sprinkle this mixture on top before putting the casserole back in the oven in step 6, then bake as directed. Yum!
How do I store leftovers?
Leftovers can be transferred to an airtight container and stored in the fridge for up to 4 days. You can also transfer them to a freezer-safe container and freeze the dish for up to 3 months. Let the dish thaw overnight in the fridge. Reheat in the oven at 325°F for 20 minutes.
Serving suggestions
This chicken Parmesan casserole is a great dinner on a chilly night. It’s warm, filling comfort food. Pair it with a loaf of crusty bread or Baked Garlic Rolls. Additionally, something green like a House Salad or Air-Fryer Green Beans is nice, too. This casserole is all about serving an accessible, easy meal that tastes delicious.
Chicken Parmesan Casserole
Ingredients
- 1 pound penne pasta
- 1 pound cooked chicken shredded or diced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1/4 cup fresh basil chopped, plus more for garnish
- 48 ounces marinara sauce
Instructions
- Preheat the oven to 350°F.
- Cook the penne pasta according to package directions until al dente. Drain and set aside.
- In a bowl, mix cooked pasta, chicken, dried herbs, 1/2 cup mozzarella, 1/2 cup Parmesan, the basil, and marinara sauce.
- Transfer the pasta mixture to a 9×13-inch baking dish. Spread evenly and cover with foil.
- Bake covered for 30 minutes. Remove from oven, uncover, and top with the remaining mozzarella and Parmesan cheeses.
- Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Top with additional chopped basil for garnish.
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