Description
This Cheesy Chicken Parmesan Casserole is a delightful, easy-to-make family dinner combining shredded chicken, tender pasta, rich marinara sauce, and a generous blend of mozzarella and Parmesan cheeses. Baked to golden bubbly perfection, this casserole offers comforting Italian flavors in a convenient, one-dish meal.
Ingredients
Scale
Chicken and Pasta
- 4 boneless skinless chicken breasts, cooked & shredded
- 2 cups cooked pasta (penne or rotini, al dente)
Sauce and Seasonings
- 2 cups marinara sauce (homemade or store-bought)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
Cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Garnish
- Fresh basil or parsley for garnish
Instructions
- Preheat Oven & Prep Dish: Preheat your oven to 375°F (190°C). Grease a casserole dish lightly to prevent sticking.
- Cook & Shred Chicken: Bake, boil, or use rotisserie chicken breasts. Once cooked, shred the chicken into bite-sized pieces for even distribution in the casserole.
- Cook Pasta: Prepare the pasta of your choice (penne or rotini) according to package instructions until al dente. Toss lightly with olive oil to keep it from sticking.
- Mix Chicken, Pasta & Sauce: In a large bowl, combine the shredded chicken, cooked pasta, 1 cup of marinara sauce, garlic powder, Italian seasoning, salt, and black pepper. Toss thoroughly to combine all ingredients evenly.
- Layer the Casserole: Spread half of the chicken and pasta mixture into the prepared casserole dish. Sprinkle 1 cup of mozzarella cheese and ½ cup of Parmesan cheese evenly over this layer.
- Repeat Layers: Add the remaining chicken-pasta mixture on top and sprinkle with the remaining mozzarella and Parmesan cheeses for a cheesy, flavorful crust.
- Add Extra Parmesan: For an extra golden and bubbly crust, sprinkle an additional layer of Parmesan cheese on top.
- Bake: Cover the casserole dish with aluminum foil and bake for 20 minutes. Then uncover and bake for an additional 10 minutes or until the top is golden brown and bubbly.
- Garnish & Serve: Remove from oven, let rest for 5 minutes to set, then garnish with fresh basil or parsley before slicing and serving.
Notes
- For shredding chicken quickly, use two forks or a stand mixer with paddles.
- You can use rotisserie chicken to save time.
- Make sure pasta is al dente to avoid mushiness after baking.
- Adjust salt according to the saltiness of your marinara sauce and cheese.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
