Chicken Parmesan Casserole

5 from 3 votes

Do you love Chicken Parmesan? I know I do! But it can often be a bit time-consuming to make. That's why I love this Chicken Parmesan Casserole – it's the perfect mix of all your favorite flavors, and it's so much easier to make than traditional chicken parmesan.

Course: Dinner

Cuisine: American

Keyword: casserole, chicken

Servings: servings

Calories: 386cal

Author: Jared Desrosiers

Cost: $10

Equipment

5-quart stock pot to boil pasta
Oven adjusted to the center rack position
9 x 13 deep casserole dish
cutting board & knife
large skillet
Spoon
Measuring cups & spoons
spatula
Cheese Grater
Small bowl

Ingredients

8 ounces rigatoni or penne
1½ cups white meat chicken cubed. *Can also use rotisserie chicken or cooked, breaded tender
⅛ teaspoon ground black pepper
⅛ teaspoon salt
1 tablespoon extra virgin olive oil
48 ounces marinara
½ cup Parmesan cheese freshly grated
2 cups mozzarella shredded

Bread Crumbs

1½ cups panko bread crumbs
2 tablespoons salted butter melted
½ teaspoon garlic powder
¼ teaspoon Italian seasoning

Instructions

In a large skillet, add olive oil and chicken pieces. Season with salt and pepper, and cook until clear juices run freely from the chicken; about 8 minutes; set aside.
Bring a pot of water to a boil. Add pasta and cook until al dente (just tender); drain.
In a small bowl, mix the panko, seasonings, and melted butter; set aside.
Add drained pasta, marinara, and cooked chicken to the baking dish. Add half the shredded cheeses, and mix.
Top casserole with the rest of the cheese, and sprinkle on the buttered, seasoned, bread crumbs.
Bake for 25-30 minute uncovered or until cheese is melted, and bread crumbs are golden brown.
Serve warm & enjoy!

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition