Chicken Parmesan Casserole

All of the goodness of chicken parmesan packed into a delicious cheesy casserole!  Crispy chicken, marinara sauce, penne pasta, and cheese come together in this easy to make dish!

Casseroles are simple and delicious to make.  If you love casseroles as much as we do try this Easy Teriyaki Chicken Casserole, No Peek Chicken and Rice Casserole or Easy Sausage and Rice Casserole. chicken parmesan casserole

Chicken Parmesan Casserole

This time of the year is great for a delicious casserole.

It is starting to cool down outside and a good casserole is comfort food at its finest.

Chicken parmesan is one of my favorite dishes!  I love the crispy breaded chicken with the marinara sauce on top and melted cheese.

So why now turn it into a delicious casserole for my family?

I wanted to add all of my favorite things about chicken parmesan into this casserole.

Especially the crispy breaded chicken.

Oh and don’t forget the melty cheese on top and throughout!

What you need to make chicken parmesan casserole

This classic Chicken Parmesan is perfect for a casserole dish!

You can’t go wrong with this simple recipe that will please everyone around the dinner table.

  • Penne pasta: cooked according to package on the back of box.
  • Chicken breasts: boneless, skinless chicken breasts are best.
  • Vegetable oil: this will be used for frying.
  • Flour: combines the ingredients together.
  • Eggs: helps bind the ingredients and helps baking the casserole all together.
  • Bread crumbs: I prefer the Italian seasoned flavoring bread crumbs.
  • Mozzarella cheese: shredded and divided for two different spots in the recipe.
  • Parmesan cheese: fresh is best and shredded.
  • Marinara sauce: pick your favorite marinara sauce.
  • Chopped basil for garnish: this is an option but it also brings in color and added seasoning.

chickenparmesan3

How you make chicken parmesan casserole

  • Cook your pasta: Cook the pasta according to package directions. Rinse and drain the pasta in a colander.
  • Prepare and fry your chicken: In a large skillet heat the oil over medium heat. Pound the chicken to be about 1/4 inch thick or slice in half so they fry easily. Place the flour, egg, and Italian bread crumbs in separate bowls. Coat the chicken in the flour, then the egg and lastly the bread crumbs. Place to fry in hot oil until brown on each side and no longer pink in center. Remove from the skillet and slice into pieces.
  • Combine ingredients: In a large bowl combine cooked pasta, chicken, 1 cup mozzarella cheese, 1/2 cup shredded parmesan cheese and marinara sauce. Mix until combined.
  • Bake casserole: Spread the pasta in a 9×13 inch casserole dish and cover with foil. Bake at 350 degrees for 30 minutes. Remove from the oven and uncover and top with remaining cheeses. Continue to bake for about 10 minutes until cheese is melted and casserole is heated through. Garnish with chopped basil if desired.

Best pasta for chicken parmesan casserole

Any type and shape of pasta works great for this tried and true Chicken Parmesan casserole.

My personal favorite is penne because it is dense and thick enough to enjoy the sauce and chicken all together.

Spaghetti is a little harder to enjoy this casserole with so I would avoid that pasta.

Penne or bowtie pasta holds up well and even helps to freeze well in the long run.

A thicker and dense pasta noodle is best because it can catch and hold the sauce in the grooves of the pasta.

This makes the casserole juicy and more tender chicken as well as thick and rich.

One of my favorite pasta casserole dishes!

  • Penne
  • Rotini
  • Penne
  • Fettuccini
  • Bowtie

Add ins to the chicken parmesan casserole

If you’re using a larger vegetable with a longer cooking time (like broccoli), you may want to steam the vegetables first before adding to the dish.

For something small like frozen peas, you can just add them (still frozen) straight to the baking dish towards the end of the cooking time.

  • Zucchini
  • Broccoli (frozen is best)
  • Peas
  • Beans
  • Bell peppers
  • Chopped up onion

Tips for making chicken parmesan casserole

  • Bite sized pieces of chicken is best when cutting it up. This will help it cook faster as well as helping while you are eating. You do not have to cut it up as you are enjoying your dinner.
  • To ensure a crispy texture that is similar to a traditional chicken parmesan, I prefer panko breadcrumbs over regular breadcrumbs.
  • If you are hoping for a healthier dish, simply use whole grain or whole wheat pasta and even panko breadcrumbs.
  • Add in vegetables or different types of meat to your casserole. Having a variety of different add-ins help make this casserole more fun when making it regularly.
  • Garnish with parsley or basil for more color and flavoring on top.

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Storing chicken parmesan casserole

This casserole became a instant family favorite.

And the best part is that if you have a smaller family you can freeze half of it for another night.

My entire family raved about this delicious casserole and I know that it will become a family favorite at your house as well!

  • Making ahead: This can be made up to 24 hours in advanced. Just cover and store in the refrigerator until ready to bake. You may need to add an additional few minutes or let rest for a few minutes outside of the refrigerator before baking it.
  • Freezer: It is best to freeze before baking.  Cover the pan tightly with foil and write down the directions on top of the container.  Remove the casserole from the freezer and let it thaw in the refrigerator during the day before baking. This will freeze for 1 month.
  • Warming up: Because of the marinara sauce in this casserole, it reheats really well and won’t dry out. To reheat leftovers, heat your oven to 350 degrees Fahrenheit and bakes for 20-25 minutes or until it is warm through. You do not want to over bake.

More chicken parmesan recipes for you to enjoy

chickenparmcasserole

 

 

Chicken Parmesan Casserole

4 from 2 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Alyssa Rivers
Servings 8 people
All of the goodness of chicken parmesan packed into a delicious cheesy casserole! Crispy chicken, marinara sauce, penne pasta, and cheese come together in this easy to make dish!
Course Dinner, Main Course
Cuisine American, Italian, Italian American

Ingredients

  • 1 (16 ounce) package uncooked penne pasta
  • 1 pound boneless skinless chicken breasts
  • 1 cup vegetable oil for frying
  • 2 cups flour
  • 3 eggs beaten
  • 2 cups Italian seasoned bread crumbs
  • 2 cups shredded mozzarella cheese divided
  • 1 cup shredded Parmesan cheese
  • 1 1/2 (32 ounce jars) marinara sauce
  • chopped basil for garnish optional

Instructions

  1. Cook the pasta according to package directions. Rinse and drain the pasta in a colander.
  2. In a large skillet heat the oil over medium heat. Pound the chicken to be about 1/4 inch thick or slice in half so they fry easily. Place the flour, egg, and Italian bread crumbs in separate bowls. Coat the chicken in the flour, then the egg and lastly the bread crumbs. Place to fry in hot oil until brown on each side and no longer pink in center. Remove from the skillet and slice into pieces.
  3. In a large bowl combine cooked pasta, chicken, 1 cup mozzarella cheese, 1/2 cup shredded parmesan cheese and marinara sauce. Mix until combined.
  4. Spread the pasta in a 9x13 inch casserole dish and cover with foil. Bake at 350 degrees for 30 minutes. Remove from the oven and uncover and top with remaining cheeses. Continue to bake for about 10 minutes until cheese is melted and casserole is heated through. Garnish with chopped basil if desired.

Recipe Notes

Updated on October 11, 2019

Original post on September 21, 2015

Nutrition Facts
Chicken Parmesan Casserole
Amount Per Serving
Calories 484 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g50%
Cholesterol 128mg43%
Sodium 829mg35%
Potassium 370mg11%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 2g2%
Protein 33g66%
Vitamin A 434IU9%
Vitamin C 1mg1%
Calcium 361mg36%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

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Categories
CasserolesCheeseChicken

Comments

Leave a reply
  1. This dish was so good! Thank you for posting it. I would like to know if you have nutrition information because I’m logging my food intake.
    Thanks!
    Rebecca

  2. Do you cut the chicken into smaller pieces before you add it to the the pasta. Not sure how an entire chicken breast would mix with pasta evenly.

  3. Love, love, love it!! My kids and I thought this was an absolute hit tonight! I can honestly say that it tasted like I ordered it from an Italian restaurant. I actuall]y doubled the recipe for a couple nights of leftovers!

  4. Its fantastic. When I am going to shop with my girlfriend we will try to buy like grocery.
    Its an amazing, this will totally goes to my upcoming valentine menu. Not only valentine I will try to make it for my family also. Thank you so much for sharing with us.

      1. 3 stars
        Made this this evening. I agree with Crystal about there being a lot of batter waste. I had this feeling so I started out with one egg and then added a second. NO need for a third. I also used far less breadcrumbs & flour.
        Overall, the taste was just ok. Needs way more sauce in my opinion and some kind of special seasoning to make me want to eat it again. My husband said instead of going through so much trouble with the chicken, to next time use 1/2 off rotisserie chicken and add more sauce.
        I’ll give it another try in the future….

  5. Overall the casserole tasted ok. I think the best part is the breaded and fried chicken. Not liking to waste food, the thing that bothered me about this recipe is that the amount of batter ingredients asked for was FAR greater than what was needed for the specified quantity of meat, so one ends up throwing away almost half a container of bread crumbs and a few cups of flour. I was able to put the leftover eggs to use, making an omelette for my dog.

  6. I made your Chicken Parmesan Casserole last night for dinner and it was a BIG HIT! As my son said, “It’s a keeper!” The leftovers were great for lunch. Thank you for sharing!

  7. I lived this but made a few small variations.
    I used rotini pasta instead of penne as it holds the marinara batter.
    I cut up the chicken before I breaded and cooked it. That put a lot more of the breading and crunch into the casserole, which seems to be everyone’s favorite part.

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