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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Rebecca
Such a tasty and easy casserole. Even my picky eaters loved it. I think next time I will add just a little more cheese. We love cheese and sometimes we go a little overboard with it.
Beth Pierce
Thanks, Rebecca! So glad that you and your picky eaters loved the casserole.
Janice W
This is a really good midweek meal recipe when you need something quick and easy. Thank you so much for sharing it – it was delicious and easy to follow.
Tabitha
The perfect meal for the whole family! Was very comforting and a hit with the kids. I am going to enjoy the leftovers for lunch and I can’t wait.
Lisa M
Delicious and so easy to make. Now I can enjoy chicken parmesan more often. It takes too much time to bread and fry all those patties. Thanks for sharing the recipe, Beth.
Beth Pierce
You are most welcome. Lisa!
Lilly
This was amazing! My family and I really loved this casserole. I served it with a garden salad with a light Italian vinaigrette. It was a yummy meal. This will be on repeat at our house.
Beth Pierce
Thank you, Lilly! I hope you enjoy it for years to come!
Tony W
Your Chicken Parmesan Casserole recipe was a delightful twist on a classic favorite! I appreciate the simplicity of the casserole while still maintaining that delicious chicken parmesan flavor – thanks for sharing! I will make it again.
Beth Pierce
So glad that you liked it, Tony!
Rose Marie
This was so hearty and filing. Perfect for this chilly weather and quite easy to prepare. The kids loved it.
Beth Pierce
Glad that the kids love it!
Kim C
This was and yummy. This recipe was a big hit with my family. Anything with cheese and chicken is a winner! Thanks for sharing!
Beth Pierce
The pleasure is all mine, Kim!
Marie
What a tasty casserole and much easier than breading and frying all those chicken patties. Hats off to you for this delicious creation. This will be on regular rotation here.
Beth Pierce
Awesome, Marie! That sounds like a great plan!
Sally B
This is definitely my kind of comfort food, especially this time of year when it is freezing outside. Tasty, easy and satisfying. The perfect family meal. I served it with a simple garden salad! Thanks for sharing the recipe, Beth!
Beth Pierce
You are most welcome, Sally! The pleasure is all mine!