Chicken Parmesan Casserole
A comforting one-pan dish featuring tender chunks of chicken in rich marinara sauce, topped with a gooey, cheesy crust.
Ingredients
Main ingredients
- 4 cups cooked chicken, shredded (rotisserie recommended) Using rotisserie chicken saves time.
- 2 cups marinara sauce
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 cups cooked pasta (e.g., penne or rotini)
Seasoning and cooking
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper, to taste
For garnish
- fresh basil or parsley (Optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the shredded chicken, garlic powder, Italian seasoning, salt, and pepper. Stir to combine and heat for about 5 minutes until warmed through.
Mixing
- In a mixing bowl, combine the cooked pasta, marinara sauce, half of the Parmesan cheese, and half of the mozzarella cheese. Mix well.
- Add the seasoned chicken to the pasta mixture and mix until everything is evenly distributed.
Baking
- Pour the casserole mixture into a greased 9x13-inch baking dish. Spread it evenly.
- Top the casserole with the remaining mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
- Once done, let it cool for a few minutes. Garnish with fresh basil or parsley, if using.
- Serve warm and enjoy!
Notes
Leftovers keep well in the fridge for 3-4 days or can be frozen for 2-3 months. Reheat in the oven for best results.