Delish Chicken Parmesan Casserole
A cozy, crowd-pleasing bake with tender shredded chicken, al dente pasta, tangy marinara, and a golden Parmesan–panko crust. It’s weeknight-easy and tastes like classic Chicken Parm in a comforting casserole.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 pound boneless skinless chicken breasts cooked and shredded
- 12 ounce penne pasta uncooked
- 3 cup marinara sauce
- 2 cup low-moisture part-skim mozzarella cheese, shredded divided
- 0.75 cup Parmesan cheese, finely grated divided
- 1 cup panko breadcrumbs
- 0.25 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper freshly ground
- 1 tablespoon olive oil for tossing pasta
- 0.25 cup fresh basil chopped, for garnish
Instructions
Preparation Steps
- Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
- Bring a large pot of salted water to a boil. Cook penne until just shy of al dente (about 2 minutes less than package directions). Drain and toss with olive oil to prevent sticking.
- In a large bowl, combine shredded chicken, marinara sauce, garlic powder, Italian seasoning, salt, and black pepper. Stir to coat evenly.
- Fold in the cooked pasta, 1.5 cups mozzarella, and 0.5 cup Parmesan until well combined.
- Spread the mixture evenly into the prepared baking dish.
- In a bowl, combine panko, melted butter, the remaining 0.5 cup mozzarella, and the remaining 0.25 cup Parmesan. Sprinkle evenly over the casserole.
- Bake until bubbly and the topping is golden, 25 to 30 minutes. If needed, broil for 1 to 2 minutes for extra color.
- Rest 5 to 10 minutes. Garnish with chopped basil and serve.
Notes
Shortcut: Use rotisserie chicken to save time. For a little heat, add 0.25 teaspoon red pepper flakes to the sauce. Make-ahead: Assemble, cover, and refrigerate up to 24 hours; add 5 to 10 minutes to bake time. Leftovers keep refrigerated for up to 3 days; reheat covered at 350°F. Freeze (unbaked) up to 2 months; thaw overnight before baking.