Easy Chicken Parmesan Casserole With Pasta
This Easy Chicken Parmesan Casserole pairs classic chicken parmesan flavors with pasta for a comforting, family-friendly meal that’s perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 small small rotisserie chicken, pulled into small pieces
- 0.5 lb pasta (about 3 cups dry) Use any pasta shape such as penne or rotini.
- 24 oz jar marinara or spaghetti sauce
- 2 cups shredded mozzarella cheese
- 0.5 cup grated parmesan
Topping Ingredients
- 0.75 cup panko bread crumbs Regular bread crumbs can be used as a substitute.
- 2 tbsp melted butter
- 1 tsp Italian seasoning Add more for extra flavor.
- 0.5 tsp garlic powder
Instructions
Preparation
- Preheat your oven to 350°F and grease a medium size baking dish (such as 7x9).
- In a large pan or pot, cook and drain the pasta according to the package directions.
- Place the drained pasta back into the pot and mix it with the marinara sauce, chicken, HALF of the mozzarella, HALF of the parmesan, and 1-2 tsp of Italian seasoning.
- Allow the mixture to simmer for a few minutes over medium-low heat.
Assembly
- Spread the mixture evenly onto the bottom of your baking dish.
- Sprinkle the remaining mozzarella and parmesan cheese over the top.
- In a small bowl, mix together the panko bread crumbs, melted butter, and garlic powder. Sprinkle this mixture evenly over the casserole.
Baking
- Bake uncovered on the center rack for about 15 minutes or until the panko crust turns golden brown.
- Serve hot with salad, veggies, or breadsticks.
Notes
Store leftovers in the refrigerator for up to 3-4 days or freeze for about 2 months. Thaw overnight in the fridge before reheating.