Chicken Parmesan Casserole
A comforting, oven-baked pasta dish that blends tender chicken, savory tomato sauce, and melted cheese under a crisp, golden breadcrumb topping. This Italian-style casserole brings together familiar flavors in an easy-to-assemble, satisfying meal.
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Servings: 4
Ingredients
- 1 tablespoon finely minced fresh parsley
- 14½ ounces 1 can diced tomatoes, thoroughly drained (optional)
- 2 tablespoons melted unsalted butter
- ⅓ cup Japanese-style panko breadcrumbs
- ½ teaspoon dried Italian herb blend
- 2 cups pre-cooked chicken either shredded or chopped
- 8 ounces of dry pasta such as penne or rotini
- ¼ cup grated Parmesan cheese
- 24 ounces tomato-based pasta sauce or marinara divided
- 1 cup shredded mozzarella cheese
- ¼ teaspoon granulated garlic powder
- 1 tablespoon chopped parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-inch square or 2-quart baking dish.
- In a small bowl, combine the melted butter with panko breadcrumbs, garlic powder, Parmesan cheese, and parsley to form the topping. Set this mixture aside.
- Boil the pasta until just al dente, following the instructions on the package. Drain well.
- In a large mixing bowl, combine the cooked pasta with 2 cups of the marinara sauce, the Italian seasoning blend, pre-cooked chicken, drained diced tomatoes (if using), and a tablespoon of chopped parsley. Stir to evenly coat all ingredients.
- Transfer the pasta mixture into the prepared baking dish. Spoon the remaining sauce over the top surface.
- Sprinkle the mozzarella cheese over the pasta, followed by the breadcrumb topping mixture.
- Bake uncovered for 23–25 minutes, or until the topping turns a rich golden brown and the casserole is bubbling at the edges.
Notes
- For a heartier texture, use rotisserie chicken or roasted chicken breast.
- The diced tomatoes add a bit of texture and moisture, but may be omitted if preferred.