Chicken Parmesan Casserole
Chicken Parmesan Casserole features the flavors and textures of classic chicken Parmesan, but with less work as it's converted into an easy, satisfying casserole. Hearty, cheesy, delicious, and ready in just 35 minutes.
Servings: 6 servings
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 9x13 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
Calories: 577kcal | Carbohydrates: 40g | Protein: 38g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 173mg | Sodium: 1050mg | Potassium: 668mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1304IU | Vitamin C: 8mg | Calcium: 587mg | Iron: 3mg