Chicken Parmesan Casserole

A quick, one-pan meal combining savory chicken, rich marinara, and oozing cheese, perfect for busy weeknights.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Main Ingredients

4 cups cooked chicken, shredded Rotisserie chicken can be used for speed.
2 cups marinara sauce Can substitute with pesto or alfredo sauce for variety.
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese Add more for extra cheesiness.
2 cups cooked pasta (e.g., penne or rotini) Should be al dente as it will bake longer.
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Salt and pepper to taste Salt and pepper, to taste

Garnish

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.
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.
Pour the casserole mixture into a greased 9x13-inch baking dish. Spread it evenly.
Top the casserole with the remaining mozzarella and Parmesan cheese.

Baking

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.

Serving

This casserole keeps well in the fridge for about 3-4 days and can be frozen for up to 3 months. Reheat in the oven when ready.