Chicken Parmesan Casserole features the flavors and textures of classic chicken parmesan, but with less work as it’s converted into a easy, satisfying casserole. Hearty, cheesy, delicious and ready in just 35 minutes.
Easy Chicken Parmesan Casserole Recipe
If you’re ever craving chicken parmesan but short on time, try this chicken parmesan casserole. 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, it’s baked right with the pasta.
This cheesy casserole comes together in just 35 minutes and most of that time is spent baking. You can also make it up to 2 days in advance, so feel free to assemble it ahead of time if you know you’re going to have a busy night, and then all you’ll need to do is pop it in the oven.
Add a simple side salad or veggie and you have a wholesome, family-friendly dinner ready to go!
Why You’ll Love This Parmesan Chicken Casserole
Here are a few reasons this has become one of our family favorites, especially during the busy school year!
- Quick and easy. This recipe requires just about 15 minutes of hands-on time and can be on the table in just over 30 minutes, thanks to ingredients like frozen crispy chicken tenders and bottled marinara sauce.
- Easy to customize. I typically make this recipe as simple as possible by using prepared marinara sauce and air fried crispy chicken tenders but you can also make our marinara sauce from scratch and bread your own chicken, if preferred, keeping in mind that will lengthen the prep time.
- Family-friendly. This is one recipe that I always know the entire family will be happy about! Who doesn’t love chicken parm + pasta?
This easy chicken parmesan casserole requires just a handful of ingredients, like pasta, chicken strips, and cheese.
(Scroll below to the printable recipe card for details and measurements.)
- Pasta – I prefer to use rotini but any smaller pasta will work just fine.
- Crispy chicken strips – To keep things easy, we start with pre-cooked frozen crispy chicken strips, like the ones from Tyson or Foster Farms.
- Ricotta cheese – Adds the creamy but slightly tangy texture and flavor.
- Eggs – Helps give the casserole some structure.
- Cheese – I use both shredded mozzarella and grated Parmesan in this chicken parm casserole.
- Marinara sauce – I like to use RAOs brand when it comes to store-bought marinara, but when I have a bit more time, I always opt for my homemade marinara sauce.
- Seasonings – Dried Italian seasoning, onion powder, garlic powder, and red pepper flakes season the casserole.
Try It With Cottage Cheese
How to Make Chicken Parmesan Casserole
This parmesan chicken casserole requires just 15 minutes of prep and 20 minutes in the oven, making it the perfect weeknight dinner.
(Scroll to the bottom for our easy printable recipe with the complete directions, and don’t miss the video below.)
- Cook the pasta and chicken. Cook the pasta to al dente. Drain. Air fry or bake the chicken according to the package. Cool a bit then slice into 1/2-inch pieces.
- Make the cheese mixture. Combine the ricotta, eggs, half of each cheese, half of the marinara sauce, and the seasonings. Stir in the cooked pasta.
- Assemble the casserole. Add the pasta mixture to the bottom of a greased 9×13 casserole dish. Top with pieces of chicken. Pour the remaining sauce on top and finish with the cheese.
- Bake. Bake at 375F for about 20 minutes, until the casserole is hot and the cheese is golden and bubbly.
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.
If you don’t mind more carbs, you can never go wrong with a side of bread, like garlic bread to ensure every bite of sauce is enjoyed.
Video: Chicken Parmesan Casserole
How to Store & Reheat Leftovers
- Fridge. Store any leftover chicken parm casserole in an airtight container or covered in the casserole dish. It’ll last for up to 4 days.
- Reheat. 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.
- Freezer. You can also freeze leftovers in an airtight container up to one month. Thaw in the fridge and reheat as desired.
- Make Ahead. You can assemble this casserole up to 2 days in advance. Just follow the directions as usual then stop before baking. Once the pasta and chicken cools, 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. Just 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.
More Easy Chicken Casserole Recipes:
- Chicken Tetrazzini
- Chicken Pot Pie Cobbler
- Nacho Chicken Casserole
- Chicken Alfredo Bake
- Chicken and Broccoli Rice Casserole
Chicken Parmesan Casserole
- 8 ounces dry rotini pasta
- 6 frozen crispy chicken strips (like Tyson or Foster Farms)
- 2 cups ricotta cheese
- 2 large eggs
- 8 ounces shredded mozzarella cheese , divided
- 1/2 cup grated Parmesan cheese , divided
- 24 ounce jar marinara sauce , divided
- 1 teaspoon dried Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- chopped fresh parsley , for garnish
- Preheat oven to 375 degrees 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 1/2-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.