Chicken Parmesan Casserole

This easy chicken Parmesan casserole made with cooked chicken, pasta, marinara sauce, cheese, and crispy bread crumbs is a delicious twist to homemade chicken Parmesan.

Print Recipe

Prep Time 5

Cook Time 45

Total Time 50

Course lunch/dinner

Cuisine Italian

Servings 6 people

Calories 3198.1 kcal

Equipment

1 Large Pot For cooking pasta
1 Casserole Dish Standard baking size (e.g., 9x13 inch)
1 Mixing Spoon/Spatula For stirring ingredients
1 Aluminum Foil For covering casserole

Ingredients

Main

2 cups rotini pasta
12 ounces cooked chicken cubed
1 cup shredded mozzarella cheese
2 cups marinara sauce
½ cup seasoned bread crumbs

Instructions

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Allrecipes / Sonia Bozzo
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook rotini in boiling water until tender yet firm to the bite, about 8 minutes. Drain. Allrecipes / Sonia Bozzo
Stir together cooked rotini, chicken, and mozzarella cheese in a large casserole dish. Allrecipes / Sonia Bozzo
Pour marinara sauce over pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil. Allrecipes / Sonia Bozzo
Bake in the preheated oven until cheese is melted, about 35 minutes. Allrecipes / Sonia Bozzo
Serve and enjoy. Allrecipes / Sonia Bozzo

Notes

1. To enhance flavor and texture, consider toasting the seasoned breadcrumbs lightly in a pan with a touch of olive oil and minced garlic before sprinkling them on top. This creates a superior golden-brown crust. 2. Ensure your pasta is cooked al dente; it will continue to absorb liquid and cook slightly in the oven. 3. For a richer profile, blend in some grated Parmesan or Pecorino Romano cheese with the mozzarella. 4. If using unseasoned breadcrumbs, add Italian seasoning, a pinch of garlic powder, and salt for balance. 5. Allowing the casserole to rest briefly after baking helps the flavors meld and prevents it from falling apart when served.