There’s something incredibly comforting about a bubbling dish of Chicken Parmesan Casserole fresh from the oven. This family-friendly dinner combines all the flavors of classic Chicken Parmesan but in a convenient, fuss-free casserole form that’s perfect for busy weeknights.
With layers of tender chicken, tangy marinara, melty cheese, and a crispy topping, this casserole delivers the beloved Italian-American flavors without the hassle of breading and frying individual chicken pieces. It’s a crowd-pleasing dish that brings everyone to the table with smiles all around.
Why You’ll Love This
- Ready in just 45 minutes, making it perfect for weeknight dinners
- One-dish meal means less cleanup and more family time
- Budget-friendly way to feed four people with potential leftovers
- Customizable with your favorite pasta sauce and cheese combinations
- All the flavor of traditional Chicken Parmesan with half the effort
Ingredients
- 16 ounces breaded chicken strips, fully cooked
- 16 ounces penne pasta
- 20 ounces shredded mozzarella cheese
- 4 ounces Parmesan cheese
- 32 ounces pasta sauce
Instructions
- Preheat oven to 350°F.
- Cut up cooked chicken into bite-sized pieces.
- Add penne pasta to boiling water and cook for about 9 minutes, until just short of al dente. Drain pasta.
- In a large bowl combine chicken, penne pasta, 16 ounces of mozzarella cheese, Parmesan cheese, and sauce (reserve about a cup of the sauce and set aside). Toss until ingredients are coated.
- Pour mixture into a greased 9×13 inch casserole dish. Add remaining cup of sauce to the top of the casserole and then sprinkle with remaining 4 ounces of mozzarella cheese.
- Place in oven and bake for 30 minutes. The dish is ready when the cheese on top is fully melted and heated through.
- Remove from the oven and serve hot.
Tips & Variations
- Time-saver: Use pre-cooked rotisserie chicken instead of cooking chicken breasts.
- For extra flavor, add a layer of sautéed mushrooms and bell peppers between the chicken and sauce.
- Make it spicy by adding red pepper flakes to the sauce or using a spicy marinara.
- For a complete meal in one dish, mix in 8 oz of cooked pasta before adding the chicken to the baking dish.
- Prepare ahead by assembling the casserole up to 24 hours in advance and refrigerating until ready to bake.
- For a gluten-free version, substitute gluten-free breadcrumbs or crushed rice crackers.
Serving Suggestions
This hearty Chicken Parmesan Casserole pairs perfectly with a simple green salad dressed with a light vinaigrette to balance the richness of the dish. For a more substantial meal, serve it alongside buttery garlic bread or over a bed of al dente spaghetti or other pasta of your choice.
For a complete Italian-inspired feast, consider starting with a small appetizer of bruschetta or a light minestrone soup before serving the main casserole.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat individual portions in the microwave for 2-3 minutes or until heated through.
- For best results, use freshly grated cheese rather than pre-packaged shredded cheese.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and often result in juicier meat. Just ensure they’re cooked to 165°F (74°C).
Can I make this vegetarian?
Yes! Substitute the chicken with eggplant slices (salt, drain, and roast them first) or use plant-based chicken alternatives.
How do I know when the casserole is done?
The casserole is done when the top is golden brown, the edges are bubbling, and the internal temperature reaches 165°F (74°C).
Can I add vegetables to make it healthier?
Definitely! Spinach, zucchini, or bell peppers work well. Sauté them first to remove excess moisture before adding to the casserole.
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