Chicken Parmesan Casserole
This easy and delicious chicken parmesan casserole is ready to serve in under an hour when you don't have time for a traditional chicken parmesan. This is the perfect cheesy, saucy easy dinner!
Servings 6 servings
Calories 421kcal
Ingredients
- 4 cups dry rigatoni about ¾ pound
- 32 ounces marinara sauce store-bought or homemade
- 2 ½ cups chicken cooked and shredded (I used rotisserie chicken)
- ¾ cup mozzarella cheese shredded
- ¼ cup Parmesan cheese grated
Topping
- 1 cup breadcrumbs Italian seasoned
- ⅓ cup butter melted
- ¼ cup Parmesan cheese grated
- Parsley for optional garnish
Instructions
- Preheat oven to 375° F and spray a 9x13 baking dish with non-stick cooking spray.
Cook the Pasta
- In a large pot, add water and a tablespoon of salt and bring to a boil.
- Add the dry pasta and cook for one minute less than al dente (which is noted on your package).4 cups dry rigatoni
- Drain the pasta into a colander in the sink.
Assemble the casserole
- Place the cooked noodles back to the pot you cooked it in and pour in the marinara sauce, cooked chicken and cheeses and stir to combine.32 ounces marinara sauce, 2 ½ cups chicken, ¾ cup mozzarella cheese, ¼ cup Parmesan cheese
- Pour the chicken and pasta mixture to the prepared baking dish and bake uncovered for 20 minutes.
- In a small bowl , add the melted butter, breadcrumbs and parmesan cheese and mix together well.1 cup breadcrumbs, ⅓ cup butter, ¼ cup Parmesan cheese, Parsley
- Sprinkle the breadcrumbs mixture over the top of the casserole after the 20 minutes of baking and then bake for an additional 10 minutes until golden brown.
Notes
I used a rotisserie chicken for quick prep but you can also bake or boil 2 chicken breasts for 30 minutes until no longer pink on the inside and shred that as well.
Use a different pasta like penne, fusilli or large elbow noodles.
Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 2 months.
It is best to shred your own low-moisture mozzarella for much creamier melty cheese.
The pasta will cook more in the oven so don’t overcook the pasta when boiling it.
Nutrition
Serving: 1serving | Calories: 421kcal | Carbohydrates: 38g | Protein: 26g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 81mg | Sodium: 1059mg | Potassium: 799mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1166IU | Vitamin C: 11mg | Calcium: 210mg | Iron: 2mg
