Chicken Parmesan Casserole

Chicken Parmesan casserole just might be the most Midwestern twist on Italian food. It’s got all the charm of my hometown of Chicago—hearty, cheesy and a little rough around the edges (thanks to those crispy bread crumbs)—yet it’s still ridiculously easy to make. Mix the dry pasta with sauce and chicken in a baking dish, top it with melty cheese, bake it, then devour it. This chicken Parmesan casserole recipe gives big Midwestern hot dish vibes (even without the Tater Tots). It’ll soon be one of your favorite casserole recipes for easy weeknight meals or potluck suppers.

Chicken Parmesan Casserole Ingredients

• Penne pasta: Penne is the perfect shape when it comes to getting plenty of marinara and cheese in every bite. Look for brands that maintain texture when baked, like Barilla or De Cecco.
• Marinara sauce: The marinara sauce is the heart of this dish, so go with a more robust flavor. If using store-bought sauce, look for jars labeled “chunky” or “slow-simmered” for richer results. Make homemade marinara if you want the best of the best.
• Italian seasoning: A seasoning blend that combines basil, garlic, peppers, thyme and oregano is a great shortcut. You can make Italian seasoning from scratch to keep handy for any recipe.
• Salt and pepper: You need salt for the sauce and chicken; use kosher salt or sea salt for even flavor distribution. Pepper adds just enough spice to wake up your taste buds. A good pepper grinder will give you freshly ground peppercorns with a more vibrant kick.
• Chicken breasts: This chicken Parmesan casserole with pasta uses easy-to-eat, bite-sized cubes of boneless, skinless chicken. For a little more flavor (and a little more fat), you can substitute thighs for breasts in this recipe.
• Garlic and onion powder: Season the chicken with garlic and onion powder before adding it to the casserole.
• Mozzarella cheese: Mozzarella is the gooey, melty star of this dish. Grating cheese from a block guarantees better melting.
• Panko bread crumbs: Panko creates the light and crispy topping that sets this casserole apart from the crowd. Classic Italian bread crumbs can work, but the larger flake of authentic Japanese panko takes the crunch from good to great.
• Parmesan cheese: Parmesan adds a salty sharpness and nutty flavor that ties everything together. Look for freshly grated cheese instead of the powdery stuff in a can, and don’t be afraid to mix in other hard Italian cheeses like Asiago and pecorino.
• Butter or olive oil: Melted butter provides luxurious richness, while olive oil adds a fruity undertone to the topping, so choose wisely.
• Fresh parsley and basil: These optional herbs add a fresh, green finish to the dish.

Directions

Step 1: Prepare the pasta

Preheat your oven to 400°F. In a greased 13×9-inch baking dish, combine the uncooked pasta, marinara, water, Italian seasoning, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Step 2: Season the chicken

Season the cubed chicken with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of pepper, garlic powder and onion powder. Add the seasoned chicken to your baking dish and stir to combine everything.

Editor’s Tip: To enhance the flavor of the chicken, brown it in a skillet with a small amount of olive oil to retain all those flavorful juices.

Step 3: Bake the casserole

Cover and bake the casserole for 30 minutes. Uncover it and stir. Sprinkle it with mozzarella cheese.

Step 4: Add the bread crumbs and finish baking

In a small bowl, combine the bread crumbs, Parmesan cheese and melted butter. Sprinkle the mixture over the mozzarella. Bake the casserole until the cheese is bubbly and the bread crumbs are browned, 10 to 15 minutes. If desired, garnish the casserole with parsley and basil.

Christine Ma for Taste of Home

Chicken Parmesan Casserole Variations

• Try fried chicken or frozen tenders: Swap the cubed raw chicken for fried chicken chunks or strips. Homemade fried chicken is terrific, but grocery-store fried chicken saves time and mess. Frozen chicken tenders also work, and add a crispy twist to the casserole. It may take a shorter time in the oven on that first bake, and you want to avoid the chicken getting dry.
• Use leftover or rotisserie chicken: Shred rotisserie chicken or any leftover cooked chicken you have on hand. Add it to the pasta and sauce mixture before baking for a quick, flavorful alternative.
• Keep it vegetarian: This recipe is tasty even without the meat! Add some spinach, sliced zucchini or bell peppers to the mix for texture and flavor. What about some plant-based proteins? Those Impossible chicken nuggets are always a crowd-pleaser, and are perfect for this dish.

How to Store Chicken Parmesan Casserole

Cover the casserole dish tightly and store it in the refrigerator for up to four days. You can also portion out leftovers into individual airtight containers. Let it cool completely before storing to avoid condensation, which can make the topping soggy.

Can you freeze chicken Parmesan casserole?

Yes, chicken Parmesan casserole freezes well! Wrap it tightly in foil or store it in an airtight container before freezing it for up to three months. Thaw the casserole in the refrigerator overnight before reheating it.

How do you reheat chicken Parmesan casserole?

Reheat the casserole in a 350° oven. Cover it with foil to retain moisture, and bake it until it’s warmed through, about 20 minutes. Remove the foil for the last five minutes to crisp up the topping. The microwave also works in a pinch for individual portions.

Can you make chicken Parmesan casserole ahead of time?

Yes, you can make chicken Parmesan casserole ahead of time! Assemble the casserole up to a day in advance, cover it tightly, and refrigerate it until you’re ready to bake. Let it sit at room temperature for 20 minutes before baking to ensure even cooking.

Chicken Parmesan Casserole Tips

Christine Ma for Taste of Home

What’s the best pasta shape for chicken Parmesan casserole?

Short pasta shapes like penne, rigatoni or ziti work best because they hold the sauce and bake evenly. Avoid long noodles, which can tangle and clump in a casserole.

What can you serve with chicken Parmesan casserole?

This casserole deserves all the Italian trimmings. A Caesar salad is always a good way to start a meal, along with an antipasto platter that’s almost too pretty to eat. And bread like garlic bread or focaccia is an absolute must for sopping up any extra sauce. Pair the casserole with a fruity glass of wine like frappato, and finish the night with an affogato—because there is nothing better than gelato and coffee, especially in the same dish.