This Chicken Parmesan Casserole brings rotisserie chicken, marinara, Italian seasoning, Parmesan cheese, and mozzarella together, all sprinkled with a buttery Parmesan breadcrumb topping. This casserole is quick and easy enough for a weeknight meal and delicious enough for company.
This dish is a family favorite and always a welcome sight on the dinner table. With the use of rotisserie chicken, this is an easy, hearty dish on its own, or serve it with a simple garden salad, a bowl of minestrone, vegetable soup, French onion soup, or cheese garlic bread.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Rigatoni pasta: You can substitute penne, rontini, or ziti
- Marinara: Use your favorite jarred marinara or homemade marinara
- Cooked chicken: Use any cooked chicken. I like to use rotisserie chicken because it is juicy and available at almost every grocery store or warehouse store.
- Cheese: Mozzarella cheese and Parmesan cheese. For optimal flavor, use freshly grated Parmesan Cheese. You can use any Italian cheese that melts well.
- Butter: Salted or unsalted works
- Breadcrumbs: Either panko or homemade
- Basil: Fresh basil for cutting ribbons
How to Make Chicken Parmesan Casserole
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Cook the pasta al dente according to the package directions, then drain well.
- Add the marinara, Italian seasoning, and cooked chicken to the cooked pasta and stir to combine.
- Layer half of the pasta mixture in a baking dish, then top with half of the mozzarella and half of the Parmesan.
- Add the remaining pasta mixture and the other half of the mozzarella and Parmesan.
- Cover the dish and bake for 10 minutes.
- Stir the breadcrumbs, Parmesan cheese, and Italian seasoning in melted butter, then sprinkle them over the casserole.
- Bake uncovered until the top is lightly browned and the cheese is melted.
Preparation Tips
- Grease or spray the casserole dish with nonstick baking spray to make cleanup easier.
- Cook the pasta al dente, which means the pasta is cooked a little firm to the bite. This helps the pasta not absorb all of the sauce.
- But basil ribbons are made by stacking the leaves on top of each other and gently rolling them into a cylinder cigar shape. Now, using a sharp knife, slice them extra thin.
Serving Suggestions
I like to serve this tasty casserole with no-knead bread or garlic knots. For a more nutritious option, serve with a copycat Olive Garden salad, tomato salad, or seven-layer salad.
More Casserole Recipes
Chicken Parmesan Casserole
Ingredients
- 12 ounces rigatoni pasta
- 32 ounces marinara sauce
- ½ teaspoon Italian seasoning
- 3 cups diced cooked chicken
- 2 cups shredded mozzarella cheese
- ⅓ cup shredded Parmesan cheese
Breadcrumb Topping
- ¼ cup butter melted
- ¾ cup breadcrumbs
- ⅓ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- basil ribbons
Instructions
- Preheat oven to 375 degrees. Spray a 9×13 inch baking dish with nonstick spray.
- Cook the pasta al dente according to package directions and drain well.
- Add the marinara, Italian seasoning, and cooked chicken to the cooked pasta and stir to combine. Layer half of the pasta mixture in the prepared baking dish and top with half of the mozzarella cheese and half of the Parmesan cheese. Add the remaining pasta mixture and the other half of the mozzarella chees and Parmesan cheese.
- Cover the dish with foil and bake for 10 minutes.
- Meanwhile melt a little butter in a pot over low heat. Remove the pot from the heat and add thebreadcrumbs, Parmesan cheese, and Italian seasoning. Stir to combine. Take the casserole out of the oven. Remove the foil and sprinkle the breadcrumb mixture over the top.
- Place the dish back into the oven uncovered and bake for 15 minutes or until the breadcrumb mixture is lightly browned, the cheese is melted, and the casserole is heated through.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
- To freeze, first cool completely, then cover with two layers of plastic wrap and a layer of aluminum foil. Thaw in the fridge overnight. Remove the plastic wrap and the aluminum foil and reheat in the microwave at reduced power.
Nutrition
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Melissa
This is a great comfort dish to enjoy over the winter months. It was easy to prepare and have ready for the kids when they got home from school. Thanks for the recipe, Beth!
Beth Pierce
My pleasure, Melissa!