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–+ servings

Chicken Parmesan Casserole

A baking dish with the baked chicken parmesan casserole, topped with loads of mozzarella cheese.
This chicken parmesan casserole is the perfect weeknight dinner, coming together with little to no effort. Baked to a cheesy perfection, this casserole is loaded with juicy chicken, tender pasta, and a crisp topping.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Author: Valentina Ablaev

Ingredients

chicken-

casserole-

  • 8 ounces rotini
  • 24 ounces of marinara sauce
  • 1 tsp italian seasoning
  • 1/4 cup parmesan cheese

topping-

  • 1 cup mozzarella cheese
  • 1/2 cup parmesan cheese
  • 1/4 cup panko bread crumbs
  • 1 Tbsp fresh herbs chopped, garnish (optional)
US Customary - Metric

Instructions

  • Preheat the oven to 375°F.
  • Cut the chicken in half lengthwise and beat the chicken breast until it is evenly thick. In a small bowl, combine the salt, pepper, garlic, and italian seasoning and season the chicken on both sides.
  • Over high heat, heat oil in a large skillet. Once the oil is hot, sear the chicken for 2 minutes per side.
  • Turn the heat down to low, close the lid of the skillet, and cook another 5-6 minutes, until chicken is tender. Slice the chicken into strips and set aside.
  • Meanwhile, cook pasta al dente according to package directions. Once cooked, drain the water.
  • To a 9x13-inch casserole dish, add the pasta, marinara sauce, italian seasoning, parmesan cheese, and chicken. Mix everything together.
  • Top the casserole with mozzarella cheese, parmesan cheese, and breadcrumbs.
  • Bake uncovered 20-25 minutes until the marinara is bubbly and the topping is browned.
  • Top with fresh herbs.
  • Serve and enjoy, friends.

Notes

  • Cook pasta al dente. To prevent the pasta from becoming overcooked in the oven, boil it just until al dente.
  • Don’t skip the topping. The crispy panko topping adds essential texture.
  • Add a garnish. Sprinkle with fresh basil or parsley before serving for a vibrant, finished look.
  • Storage. Store any leftovers in the refrigerator for up to 3 days.
  • Reheating. Reheat in the oven at 350°F for 10–15 minutes until warmed through.
  • Freezing. To freeze, transfer the casserole to a freezer-safe container and store for up to 3 months.
  • Reheat from frozen. Bake in an oven-safe dish at 350°F for 20–25 minutes until heated through.