Chicken Parmesan is a favorite of mine and this Chicken Parmesan Casserole has all the same great flavors loaded into a casserole dish.
Made with penne noodles and chicken covered is sauce and then topped with cheese and toasted breadcrumbs. This is a dish you are sure to love.Â
My entire family really loves my Baked Chicken Parmesan recipe. Why not turn one of their favorite meals into a comforting hardy casserole dish.Â
Short Cut Tips:
Before we get started I wanted to share a tip that can save you some time making this recipe.
To save time on this recipe you can use a precooked rotisserie chicken. Skip step four and use the meat from your rotisserie chicken to mix with your cooked pasta.
How to make Chicken Parmesan Casserole:
Step one: Get started by preheating your oven to 375 degrees F. Then prepare a 3 quart casserole dish with nonstick cooking spray.
Step two: Next cook your pasta according to package directions. Once cooked drain the pasta and set it aside.
- Tip: For this recipe I used penne pasta but you can use any of your favorite pasta for this dish.Â
Step three:Â Now we are going to toast our breadcrumbs that we will use to top the casserole. Add 1 tablespoon of butter to a skillet to melt on low. Then add your breadcrumbs and toast for just 1-2 minutes. Remove and set aside.
Step four: Next add the remaining butter to your skillet on medium heat. Dice chicken into bite size pieces and place in skillet with butter. Heat the chicken until just cooked.
Step five: Now to your prepared casserole dish add in cooked chicken and pasta then mix in sauce. Last mix in ½ cup of shredded mozzarella cheese.
Baking Insurrections:
Step six: Top casserole with remaining shredded mozzarella cheese and parmesan cheese. Last top with your toasted breadcrumbs.
Step seven:Â Now bake for 15-20 minutes until warm throughout and cheese is melted.
How to Serve Chicken Parmesan Casserole:
I like to serve the same sides I would with any Italian dish. We usually have a big salad and toasted garlic bread.
How to Store Chicken Parmesan Casserole:
You can make this casserole the day before or even freeze it for the future.
- Make Ahead: Prepare your casserole to step six. Then place in the fridge covered with foil for up to 24 hours. Add a few minutes to baking to make sure it is warm throughout.
- Freezer: Prepare your casserole to step six. Allow everything to cool and place foil tightly over casserole dish. Place in the casserole dish for up to 30 days.
- Reheating: When you are ready to serve place your casserole in the fridge to thaw overnight. Bake at 350 degrees F for 20 minutes or until warm throughout. Careful not to overcook and dry out your casserole.
Parmesan Recipes:
Here are a few more of my favorite recipes with parmesan.
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
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Chicken Parmesan Casserole
Ingredients
- 10 oz penne pasta
- 3 tablespoons unsalted butter
- ½ cup italian seasoned breadcrumbs
- 2 large chicken breast (boneless and skinless)
- salt and pepper (to taste)
- 1 tablespoon minced garlic
- 32 oz pasta sauce
- ½ cup parmesan cheese (shredded)
- 1 ½ cup mozzarella cheese (shredded)
Instructions
- Preheat oven to 375 degrees F. Prepare a 3 quart casserole dish with nonstick cooking spray.
- Cook pasta according to package directions. Drain and set aside.
- Add 1 tablespoon of butter to a skillet to melt on low. Then add your breadcrumbs and toast for just 1-2 minutes. Remove and set aside.
- Add remaining butter to your skillet on medium heat. Dice chicken into bite size pieces and place in skillet with butter. Heat chicken until just cooked. Add garlic and allow to cook for 30-60 seconds.
- To your prepared casserole dish add in cooked chicken and pasta then mix in sauce. Last mix in ½ cup of shredded mozzarella cheese.
- Top casserole with remaining shredded mozzarella cheese and parmesan cheese. Last top with your toasted breadcrumbs.
- Bake for 15-20 minutes until warm throughout and cheese is melted.
Notes
- Make Ahead: Prepare your casserole to step six. Then place in the fridge covered with foil for up to 24 hours. Add a few minutes to baking to make sure it is warm throughout.
- Freezer: Prepare your casserole to step six. Allow everything to cool and place foil tightly over casserole dish. Place in the casserole dish for up to 30 days.
- Reheating: When you are ready to serve place your casserole in the fridge to thaw overnight. Bake at 350 degrees F for 20 minutes or until warm throughout. Careful not to overcook and dry out your casserole.
Nutrition
I'm making the recipe as I type and one comment is that I've read the directions several times and find no where am I suppose to add the garlic.Am I missing something? I'm adding sauteed mushrooms to the recipe and that's where i'm adding the garlic 🙂