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    Home » Recipes » Pasta

    By Amy · Published: Aug 24, 2019 · Updated: Mar 18, 2022 · This post may contain affiliate links. Please read my disclosure policy 3 Comments

    Easy Chicken Parmesan Casserole

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    Chicken Parmesan casserole in a white baking dish with overlay text.

    All of the amazing flavors of Chicken Parmesan come together in this convenient, satisfying and flavorful Easy Chicken Parmesan Casserole!

    Chicken Parmesan Casserole in a white baking dish with a serving spoon.

    I’ve always loved chicken Parmesan, but I also enjoy the convenience of casseroles.  Cooked chicken, marinara sauce, diced tomatoes, cheese and pasta come together so easily with minimal cleanup in this recipe.

    I used a panko breadcrumb and cheese topping, so you don’t have to worry about breading any chicken! 

    Overhead view of chicken parmesan casserole in a white baking dish before baking.

    How to Make It

    It’s so easy!  By using leftover cooked chicken (or store-bought rotisserie chicken) you’ll slash the time in this recipe.

    Start out by cooking penne pasta (or any medium size pasta) according to package directions and drain (do your prep work while the pasta is cooking).  Then you’ll stir together the cooked pasta, chicken, 2 cups of marinara sauce, diced tomatoes, 1 cup of mozzarella cheese, ½ cup of Parmesan cheese, Italian seasoning and pepper in a large bowl.  Transfer to a baking dish and top with the remaining 1 cup marinara sauce.  Cover with aluminum foil and bake for 30 minutes.

    Remove the casserole from oven, remove foil and top with more mozzarella and Parmesan, then sprinkle with panko breadcrumbs.  Return to oven and bake (uncovered) for 10 minutes, or until cheese is melted.

    Chicken Parmesan Casserole in a baking dish with a spoonful of casserole removed.

    What to Serve with Chicken Parmesan Casserole

    A garden salad and French bread have always been my go-to favorite sides with this convenient casserole.

    Chicken Parmesan Casserole in a baking dish with a salad and French bread in the background.

    Enjoy!

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    Easy Chicken Parmesan Casserole

    All of the chicken Parmesan flavors you love in an easy and convenient casserole!
    5 from 1 vote
    Print Pin Rate
    Course: Pasta
    Cuisine: Italian
    Keyword: chicken parmesan casserole, easy chicken parmesan casserole
    Prep Time: 12 minutes
    Cook Time: 40 minutes
    Total Time: 52 minutes
    Servings: 8 servings
    Author: Amy

    Ingredients

    • 12 ounces penne pasta approximately 4 cups dry pasta, cooked according to package directions and drained
    • 2 cups cooked shredded or cubed chicken
    • 1 (24 ounce) jar marinara sauce divided
    • 1 (14.5 ounce) can diced tomatoes undrained
    • 2 cups shredded mozzarella cheese divided
    • 1 cup grated Parmesan cheese divided
    • 2 teaspoons Italian seasoning
    • ½ teaspoon black pepper
    • ¼ cup panko breadcrumbs
    • 2 tablespoons chopped fresh parsley and/or basil optional garnish

    Instructions

    • Preheat your oven to 350 degrees F.  Grease a 9×13 baking dish or spray with cooking spray.
    • Stir cooked pasta, cooked chicken, 2 cups marinara sauce, diced tomatoes with juices, 1 cup mozzarella cheese, ½ cup Parmesan cheese, Italian seasoning and pepper in a large bowl until combined.
    • Spoon into prepared baking dish.  Spoon remaining 1 cup of marinara sauce over mixture and spread as evenly as possible with back of spoon.  Cover tightly with aluminum foil.
    • Bake for 30 minutes, remove from oven and carefully remove foil.  Sprinkle evenly with remaining 1 cup mozzarella cheese, remaining ½ cup Parmesan cheese, and panko breadcrumbs.
    • Return to oven and bake (uncovered) for an additional 10 minutes, or until cheese is melted.
    • Garnish with chopped fresh parsley and/or basil, if desired.

    Nutrition

    Calories: 392kcal | Carbohydrates: 41g | Protein: 27g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 929mg | Potassium: 603mg | Fiber: 3g | Sugar: 7g | Vitamin A: 776IU | Vitamin C: 11mg | Calcium: 333mg | Iron: 3mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    Originally published June 8, 2016.  Updated with new photographs, revised recipe and republished August 24, 2019.

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      Recipe Rating




    1. QueenSunshine says

      January 22, 2020 at 10:41 pm

      5 stars
      It came out absolutely delish! It’s now a family favorite for sure!
      I didn’t have any Rotisserie or leftover chicken, but I had chicken thighs in the freezer. I baked those with the seasonings from the recipe and one of my secret ingredients, then cut it up as the recipe suggested. The flavor of the newly-baked chicken was divine! It was so good I actually passed out samples, which I rarely do. My daughter said, “We need to serve that as is with mashed potatoes and a great vegetable!” Duly noted!

      Reply
    2. Wilma says

      June 13, 2016 at 3:05 pm

      Am making this, this week-end!

      Reply
      • Amy @ The Blond Cook says

        June 14, 2016 at 2:02 pm

        Hope you enjoyed it! 🙂

        Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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