Chicken Parmesan Casserole
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I love that this Chicken Parmesan Casserole features the flavors and textures of classic chicken Parmesan, but with less work. I’ve converted this favorite dish into an easy, satisfying casserole. Hearty, cheesy, delicious, and I can have it ready in just 35 minutes.
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5 STAR REVIEW
Easy Chicken Parmesan Casserole Recipe
When I’m craving chicken Parmesan but short on time, this chicken Parmesan casserole is my go-to recipe. It’s made with the same ingredients—crispy breaded chicken, marinara sauce, and lots of cheese—but instead of serving it over a bed of pasta, I’ve baked it with the pasta.
I can usually get this cheesy casserole on the table in just 35 minutes, and most of that time is hands-off baking. If I really want to get a head start and meal prep, I’ll make it up to 2 days in advance. This comes in handy when I know it’s going to be a busy day and all I need to do is pop it in the oven. It’s easy to throw together a simple side salad or veggie at the last minute, and then I’ve got a wholesome, family-friendly dinner ready to go!
Helpful Tips & Variations
Here are a few tips for making this parmesan chicken casserole.
- Use leftover chicken. Chicken Parmesan includes breaded crispy chicken and for ease, I like using the frozen crispy tenders, but you can use leftover chicken breast or even rotisserie chicken in this casserole, if preferred. It just won’t have that irresistible taste and texture.
- Make it with homemade marinara sauce. RAOs is a great option for store-bought brands but if you have the time, try making your own homemade marinara sauce instead.
- Try it with cottage cheese. Swap the ricotta cheese with cottage cheese for a creamier texture and added protein.
Chicken Parmesan Casserole
Ingredients
- 8 oz. dry rotini pasta, or any small pasta
- 6 frozen crispy chicken strips, (like Tyson or Foster Farms), leftover chicken works too
- 2 cups ricotta cheese
- 2 large eggs
- 8 oz. shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 24 oz. jar marinara sauce, divided, store bought or homemade
- 1 tsp dried Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp red pepper flakes
- chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375°F. Grease a 9×13 casserole dish with nonstick spray. Set aside.
- Cook the pasta al dente according to package instructions. Drain and set aside.
- In the meantime, air fry (or bake) the crispy chicken strips according to package directions. Cool slightly, then slice into ½ inch pieces.
- In a large mixing bowl combine the ricotta, eggs, half of the mozzarella, half of the Parmesan, half of the marinara sauce, and all the seasonings. Add in the cooked pasta and stir to incorporate. Dump mixture into the bottom of the prepared casserole dish in an even layer.
- Place chicken pieces on top of the pasta mixture.
- Pour the remaining marinara sauce on top and sprinkle with the remaining cheeses.
- Bake for 20 to 25 minutes or until the casserole is warmed through and the cheese is golden and bubbly.
- Serve with a bit of chopped parsley and enjoy.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Chicken Parmesan Casserole Step by Step
Preheat the oven and cook the pasta: Preheat the oven to 375°F and grease a 9×13 casserole dish with nonstick spray. Set aside. Cook 8 oz. of rotini pasta al dente. Drain well.
Cook the chicken: Air fry or bake 6 chicken strips according to the package. Allow to cool slightly and then cut into ½ inch pieces.
Make the cheese mixture: Combine 2 cups ricotta, 2 eggs, 4 oz. mozzarella, ¼ cup Parmesan cheese, 12 oz. of marinara sauce, 1 tsp dried Italian seasoning, 1 tsp onion powder, 1 tsp garlic powder, and ¼ tsp red pepper flakes. Stir in the pasta.
Assemble the casserole and bake: Place the pasta mixture in the casserole dish, top with chicken, pour the remaining sauce on top, and finish with the mozarella and Parmesan cheese.
Bake for about 20 minutes, until the casserole is hot and the cheese is golden and bubbly.
Serve: Sprinkle with fresh parsley and serve. Enjoy!
Serving Suggestions
I love to serve this chicken Parmesan casserole with a side salad or Caesar salad, to keep things simple. Though sometimes, I’ll add a veggie side, like roasted broccoli.
If I’m in the mood for more carbs, I love a nice thick slice of garlic bread to ensure every bite of sauce is enjoyed.
How to Store
Store any leftover chicken Parmesan casserole in an airtight container or covered in the casserole dish for up to 4 days.
Reheat individual servings in the microwave or the entire casserole dish, covered, in the oven. I recommend adding a bit of chicken broth to help loosen up the sauce again.
You can also freeze leftovers in an airtight container up to one month. Thaw in the fridge and reheat as desired.
You can assemble this casserole up to 2 days in advance. Just follow the directions then stop before baking. Once the pasta and chicken cool, cover the casserole dish with foil and refrigerate. Let it come to room temperature on the counter for 30 minutes before baking, then bake as usual. Alternatively, you can freeze before baking. Cover it with both plastic wrap and foil. Freeze for up to 2 months. Remove the plastic wrap and add 10 minutes or so to the bake time.
Really good
I have 6 large eaters so I worry it won’t be quite enough. Can I increase (1.5 x or 2x) and bake a bit longer? Don’t want to ruin a great sounding dish!
Hi Sandra! That would probably be fine, but I would bake it in a larger casserole dish like a 10×17 and bake it a bit longer, so it can heat through and everything cooks properly. Honestly, I would just double it, but bake in 2 separate dishes for best results.
We devour this recipe every time. Fantastic recipe to make Chicken Parmesan easy! We tend to use whole chicken patties, but do it both ways. Thank you for this delicious easy weeknight meal!
This was so easy and delicious. I used the parmesan chicken tenders from Aldi, and it turned out amazing.
This was yummy!
Whole family loved it, thanks for another easy yummy recipe to make!
Couldn’t wait to make this and it did not disappoint! I used my store’s generic crispy chicken, but I I don’t think it’s not much different than Tyson or FF.
This was easy and delicious – whole family loved it! Thanks for another great dinner idea. Will definitely make again.