There’s something magical about the combination of tender chicken, rich tomato sauce, and melty cheese that makes Chicken Parmesan a beloved classic. This Chicken Parmesan Casserole takes all those wonderful flavors and transforms them into a fuss-free, family-style dish that’s perfect for busy weeknights.
Unlike traditional Chicken Parmesan that requires breading and frying individual cutlets, this casserole version streamlines the process while delivering that same comforting taste. It’s the kind of meal that fills your kitchen with an irresistible aroma and brings everyone to the table with eager anticipation.
Why You’ll Love This
- No breading or frying required – much less mess than traditional Chicken Parmesan
- Make-ahead friendly – assemble earlier in the day and bake when you’re ready
- Perfect for using up leftover chicken or rotisserie chicken for an even quicker meal
- Easily customizable with your favorite pasta shapes and cheese combinations
- Freezes beautifully for future meals when you need a quick dinner solution
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
- For a shortcut version, use 3 cups of shredded rotisserie chicken instead of cooking chicken breasts.
- Add sautéed mushrooms, bell peppers, or spinach to incorporate more vegetables.
- Try different pasta shapes like rotini or bowties – just make sure to cook them al dente as they’ll continue cooking in the oven.
- For extra flavor, mix 1 teaspoon of red pepper flakes into the sauce for a spicy kick.
- Make it gluten-free by using gluten-free pasta and replacing breadcrumbs with crushed gluten-free crackers or cornflake crumbs.
- For a creamier version, stir in ½ cup of ricotta cheese with the marinara sauce.
Serving Suggestions
This hearty casserole pairs beautifully with a crisp green salad dressed with a light vinaigrette to balance the richness of the dish. For a complete meal, serve alongside garlic bread or breadsticks to soak up the delicious sauce.
If you’re looking for a vegetable side, consider roasted broccoli, sautéed zucchini, or a simple side of steamed green beans tossed with a little olive oil, lemon, and salt.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, cool completely and cover tightly with foil. Freeze for up to 3 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, cook pasta just until al dente as it will continue to cook in the oven.
FAQs
Can I prepare this casserole ahead of time?
Yes! Assemble the casserole up to 24 hours in advance, cover and refrigerate. Add the breadcrumb topping just before baking and add 5-10 minutes to the baking time if cooking from cold.
What can I use instead of breadcrumbs for the topping?
Crushed crackers, cornflakes, or even crushed croutons make excellent alternatives to traditional breadcrumbs.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and often result in juicier meat. Just be sure to trim excess fat before cooking.
My casserole seems dry. What went wrong?
This could happen if the pasta absorbed too much liquid. Try adding an extra ½ cup of marinara sauce next time, or cover with foil for the first 15 minutes of baking to retain moisture.
[recipe_card]
