This is my favorite kind of weeknight chaos: toss tender pasta with saucy chicken, blanket it in melty mozzarella and a ridiculous Parmesan-panko crunch, and bake until bubbly. Delish Chicken Parmesan Casserole is basically the cozy shortcut version of classic chicken parm—no splattering oil, no frying. Just a 9×13, some pantry staples, and dinner that makes people actually come to the table the first time you call them.

My husband is obsessed with the golden, garlicky crumb layer and always sneaks a corner piece while it’s still nuclear-hot. Our kid picks off the cheese strings like it’s a sport and then suddenly remembers the chicken underneath is juicy and good. We’ve made this on Mondays when everyone is grumpy, and on Sundays when we’re pretending to be organized. It works for both moods—fast, generous, and very much “pass me seconds.”

Why You’ll Love This Delish Chicken Parmesan Casserole

– It’s chicken parm energy without frying oil everywhere.
– Uses rotisserie chicken or leftover grilled chicken—hero move.
– That panko-Parmesan lid? Crunch city. Like, you’ll fight over edges.
– Kid-friendly, adult-approved, and weirdly great as a leftovers-for-breakfast situation.
– Make-ahead friendly. Assemble earlier, bake when you’re ready to eat.
– Feeds a crowd without you crying into the sink.

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★Top Reader Reviews

This Chicken Parmesan Casserole was such a cozy and delicious twist on the classic! It came together easily with pantry staples, and my whole family went back for seconds. Definitely a keeper for busy weeknights!

– Nadia

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How to Make It

Grab a 9×13 and crank the oven to 400°F. Salt a big pot of water like you mean it, then toss in 12 ounces of short pasta (ziti, rotini, rigatoni—all fine). Cook it just shy of al dente because it keeps cooking in the sauce. Scoop out a mug of pasta water (trust me), drain, and slide the pasta back into the pot.

Stir in about 3 cups of your favorite marinara, a splash of that starchy water if it’s looking thick, and 3 cups of chopped cooked chicken—rotisserie is king here. Pepper flakes if you like a little heat. Taste it. If the sauce tastes “meh,” add a pinch of salt or a tiny drizzle of balsamic to wake it up.

Spread that saucy goodness into your greased 9×13. Blanket with 2 cups shredded mozzarella and 1/2 cup grated Parmesan. Now the fun part: mix 1 cup seasoned panko with 2 tablespoons olive oil, a grated garlic clove, and another little shower of Parmesan if you’re feeling cheesy. Scatter it over the top.

Bake 20–25 minutes, until the cheese is lava and the crumbs are golden. If you want extra crunch, broil 1–2 minutes at the end—just don’t walk away or you’ll learn the smell of panic-toast. Finish with torn basil and let it sit 5–10 minutes so the slices hold together. Feeds 6, generously.

✔Ingredient Notes

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– Cooked Chicken: Rotisserie is my weeknight MVP. Breast or thighs—just chop bite-sized. If using raw, sear cubes first so they don’t leach liquid and water down the sauce.
– Pasta (short-cut): Rigatoni, ziti, rotini—whatever’s in the pantry. Cook shy of al dente so it doesn’t go mush-city in the oven.
– Marinara Sauce: Use a brand you actually like spooned from the jar. If it’s bland, a pinch of salt, a dash of balsamic, or a smidge of butter fixes it fast.
– Mozzarella: Low-moisture, shredded. Fresh mozz is dreamy but can make things watery—drain and pat dry if you go that route.
– Parmesan: Salty, nutty backbone. Freshly grated melts cleaner and tastes better than the green can. I said what I said.
– Panko Breadcrumbs: That crispy lid. Toss with olive oil so they actually brown instead of just… dusting your casserole.
– Garlic: Grated or microplaned right into the crumbs gives a hit of flavor without raw bite.
– Olive Oil: Helps the crumbs toast like a dream. Butter works too and tastes a little indulgent.
– Red Pepper Flakes: Optional, but a tiny pinch wakes up jarred sauce. Add more if your crowd likes heat.
– Fresh Basil/Parsley: The green confetti at the end that makes it taste restaurant-y and not “Tuesday.”

✔Recipe Steps

1. Heat oven to 400°F and grease a 9×13 baking dish.
2. Boil 12 oz short pasta in salted water until just shy of al dente; reserve 1/2 cup pasta water and drain.
3. Stir pasta with 3 cups marinara, 3 cups chopped cooked chicken, and a splash of reserved water; season to taste.
4. Spread into dish; top with 2 cups shredded mozzarella and 1/2 cup grated Parmesan.
5. Mix 1 cup panko with 2 tbsp olive oil and 1 grated garlic clove; scatter over the cheese.
6. Bake 20–25 minutes until bubbly and golden; broil 1–2 minutes if needed, rest 5–10 minutes, garnish with basil.

What to Serve It With

– Garlicky green beans or a lemony arugula salad to cut the richness.
– Roasted broccoli or asparagus—sheet-pan it while the casserole bakes.
– Crusty bread for unapologetic sauce swiping.
– A simple red wine or a sparkling water with a lemon slice if you’re being good.

✔Tips & Mistakes

– Don’t overcook the pasta. Slightly firm going in means perfect coming out.
– Mix oil into the panko. Dry crumbs won’t brown; they’ll just sit there sadly.
– Taste your sauce before it hits the dish. Flat sauce = flat casserole.
– Let it rest. Five to ten minutes keeps it from collapsing into cheesy soup.
– Broil with the light on. Thirty seconds is the difference between golden and whoops.

✔Storage Tips

Fridge it: Cool, then cover and refrigerate up to 4 days. Reheat covered at 350°F until hot, then uncover a few minutes to re-crisp the top. Microwave works in a pinch—add a spoonful of water and reheat in bursts.

Freeze it: Wrap tight and freeze up to 2 months. Thaw overnight in the fridge, then bake covered at 350°F until steamy.

Cold straight from the fridge? Honestly delicious. Breakfast slice with a fried egg on top? No shame, highly recommend.

✔Variations and Substitutions

– No pasta: Swap in cooked spaghetti squash or roasted cauliflower for a lighter, cozy bake.
– Extra veg: Fold in sautéed spinach, mushrooms, or zucchini. Pat veggies dry so you don’t water down the sauce.
– Different protein: Turkey, sausage, or meatless chicken-style pieces all work. Season well.
– Gluten-free: Use GF pasta and GF panko. Same bake time, same crispy joy.
– Cheesier: Add provolone slices under the mozz for that stretchy pizzeria pull.
– Umami boost: A dash of soy sauce or tamari stirred into the marinara is sneaky-delicious; use tamari if you’re gluten-free.
– Sweetness tweaks: If your marinara is too tangy, a pinch of sugar or drizzle of honey mellows it.
– Spicy mood: Calabrian chilies or extra red pepper flakes in the sauce = hello, kick.

Frequently Asked Questions

Can I use raw chicken instead of cooked?

You can, but sear the cubes first until mostly cooked. Raw chicken baked in the sauce can make things watery and sad. Rotisserie is the hero move for weeknights.

Will this work gluten-free?

Totally. Use gluten-free pasta and gluten-free panko or crushed GF crackers. Keep the rest the same. Still cheesy, still awesome.

Do I need to cover it with foil while baking?

Nope. Bake uncovered so the crumbs crisp. If the top is browning too fast, tent loosely for the last few minutes. Then broil at the end if you want extra crunch power.

Can I assemble it ahead?

Yes! Assemble up to a day ahead, cover, and refrigerate. Add 5–10 extra minutes to bake time and wait to add the panko until just before baking so it stays crunchy, not soggy-town.

My sauce is bland. Help?

Salt first, then a pinch of sugar or drizzle of honey if it’s too sharp. A tiny splash of balsamic or a pat of butter also rounds it out. Red pepper flakes if you want a little drama.