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Delicious Chicken Parmesan Casserole topped with melted cheese and marinara sauce

Chicken Parmesan Casserole

A warm, cheesy casserole filled with tender chicken, gooey cheese, and zesty marinara sauce, all nestled among pasta for the perfect family meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups cooked chicken, shredded Rotisserie chicken can be used for convenience.
  • 2 cups marinara sauce Can substitute with alfredo or homemade tomato sauce.
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese For a twist, try provolone or fontina cheese.
  • 2 cups cooked pasta (penne, rotini, or similar shapes) Pasta should be cooked al dente.
Seasonings
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
Garnish
  • Fresh basil or parsley for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. In a skillet over medium heat, warm the olive oil. Toss in the shredded chicken along with garlic powder, Italian seasoning, salt, and pepper. Sauté for about 5 minutes until warmed through.
  3. In a mixing bowl, combine the cooked pasta, marinara sauce, half of the Parmesan, and half of the mozzarella. Stir until everything is well coated.
  4. Gently fold the seasoned chicken into the pasta mixture, ensuring everything is evenly distributed.
  5. Pour the mixture into the prepared baking dish and spread it out evenly.
  6. Finish by topping with the remaining mozzarella and Parmesan.
  7. Cover the baking dish with aluminum foil and bake for 30 minutes.
  8. Remove the foil and bake for another 10 minutes until the cheese is wonderfully bubbly and golden.
  9. Allow it to rest for a few minutes. Garnish with fresh basil or parsley, slice, and enjoy warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For freezing, ensure it's cooled before wrapping tightly. Thaw overnight in the fridge before reheating at 350°F (175°C).