The first time I made this chicken Parmesan casserole, my oven filled the kitchen with that irresistible baked-cheese aroma and my family lined up before the timer even rang.
It’s the kind of weeknight dinner that feels indulgent but is shockingly simple to toss together.
Use rotisserie chicken to shave prep time, and you’ll have a hearty, crowd-pleasing pan ready in under an hour.
Why You’ll Love This Recipe
- Weeknight-friendly: assembled in minutes using leftovers or rotisserie chicken.
- Comforting crowd-pleaser: familiar flavors that please kids and adults alike.
- Make-ahead and freezer-friendly: prep now, enjoy later without losing quality.
- Economical: uses pantry basics and stretches protein across pasta.
This casserole balances saucy marinara with tender chicken and gooey mozzarella for a contrast of textures. The pasta holds sauce without getting soggy because of the cheese-to-sauce ratio, while the Parmesan adds a savory, slightly nutty finish that cuts through the richness.
“Made this for a busy Tuesday and my picky teenager asked for seconds — instant favorite. The cheese browns perfectly and the leftovers taste just as good reheated.” — 5 stars, Reader review
Key Ingredients
Cooked shredded chicken: Using 4 cups of cooked chicken is the backbone of this dish. Rotisserie chicken works beautifully because it’s already seasoned and tender; if you poach breasts yourself, keep an eye on internal temperature so the meat stays moist.
Marinara sauce: Two cups of a good marinara unify the casserole. Choose a jar with quality tomatoes and basil or make a quick tomato sauce; brands like Rao’s or a simple San Marzano-based marinara give the clean tomato sweetness this dish needs.
Shredded mozzarella cheese: Two cups of mozzarella provide that classic melt and stretch. Use whole-milk mozzarella for creamier melt and better browning; pre-shredded can save time but fresh-shredded melts more smoothly.
Cooked pasta (penne or rotini): Two cups of cooked pasta gives the casserole body and bite. Short tubular shapes like penne trap sauce and chicken in their ridges; slightly undercook the pasta by 1 minute to avoid over-softening during baking.
Full ingredient list:
- 4 cups cooked chicken, shredded (You can use rotisserie chicken to save time.)
- 2 cups marinara sauce
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 cups cooked pasta (e.g., penne or rotini)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
- Fresh basil or parsley, for garnish (Optional garnish.)
Step-by-Step Instructions
Step 1: Preheat the oven
Preheat your oven to 375°F (190°C). This temperature gives you a long enough bake to meld flavors without drying the chicken.
Pro Tip: Set the rack to the middle position so the cheese browns evenly without burning.
Step 2: Warm and season the chicken
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shredded chicken, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and salt and pepper to taste, then stir and heat for about 5 minutes until warmed through.
Pro Tip: You’ll know it’s ready when the chicken steams and the spices bloom; this step is about flavoring, not cooking raw meat.
Step 3: Combine pasta and cheeses
In a mixing bowl combine the cooked pasta, 2 cups marinara sauce, half of the Parmesan (1/2 cup), and half of the mozzarella (1 cup). Mix well so every piece of pasta gets a light coat of sauce and cheese.
Pro Tip: If the sauce seems thick, add a tablespoon or two of pasta cooking water to loosen it; that starchy water helps bind the casserole.
Step 4: Add the chicken to the pasta
Add the seasoned chicken to the pasta mixture and stir until everything is evenly distributed. Taste and adjust salt and pepper before baking.
Pro Tip: Taste a small spoonful now; seasoning before baking avoids a bland final dish.
Step 5: Assemble in the baking dish
Pour the casserole mixture into a greased 9×13-inch baking dish and spread it evenly. Smooth the top so the cheese and pasta bake uniformly.
Pro Tip: Use a spatula to press lightly; that compacts the layers for better reheating and cleaner slices.
Step 6: Add topping and bake
Top the casserole with the remaining 1 cup mozzarella and remaining 1/2 cup Parmesan. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Pro Tip: Covering prevents the cheese from over-browning while allowing sauce and pasta to heat through.
Step 7: Brown the cheese
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown. Watch the oven for the last 5 minutes to avoid burning.
Pro Tip: If you want extra browning, switch to broil for 1–2 minutes but stay very close to the oven.
Step 8: Rest and garnish
Take the casserole out of the oven and let it cool for a few minutes. Garnish with fresh basil or parsley if using, then serve warm.
Pro Tip: Letting it rest lets the sauce settle so you get cleaner portions when scooping.
Expert Tips for Success
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Use rotisserie chicken for speed and flavor. Rotisserie meat is already well-seasoned and moist, which means less hands-on time and a more flavorful casserole overall. Remove the skin and shred by hand for irregular pieces that hold sauce better than uniform slices.
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Under-cook your pasta slightly. Cook pasta to al dente minus 60 seconds because it will finish cooking in the oven. This prevents a mushy casserole and keeps the pasta with a satisfying bite.
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Choose cheeses wisely. Whole-milk mozzarella melts creamier and browns better than low-fat versions. Freshly grated Parmesan blends into the sauce more naturally than pre-grated powders, which sometimes contain anti-caking agents that change texture.
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Balance sauce and cheese ratios. Two cups marinara for two cups pasta with generous cheese ensures the casserole isn’t dry or soupy. If your sauce is very watery, simmer it briefly to concentrate flavors before mixing.
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Layer for even heating. Mix the chicken into the pasta instead of layering on top; this produces evenly distributed bites and avoids a dry chicken layer on the surface.
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Keep a shallow baking dish handy. A 9×13-inch dish works for this quantity, but a slightly shallower pan helps the casserole heat through faster and brown more evenly on top.
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Watch for hot spots in your oven. If the edges brown much faster than the center, rotate the pan halfway through uncovered baking to get even color and melting.
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Make it in advance. Assemble the casserole and refrigerate for up to 24 hours before baking; remove from fridge while the oven preheats so the dish warms slightly and bakes evenly.
Storage & Freezing
Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cool the casserole to room temperature before covering to avoid trapping steam that can make the topping soggy.
Reheating from fridge: Reheat individual portions in the microwave for 1–2 minutes on medium power, or reheat the entire pan covered with foil at 350°F (175°C) until warmed through, about 20–25 minutes.
Freezer — Unbaked: Assemble the casserole in a freezer-safe pan, cover tightly with foil and plastic wrap, and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for about 45–60 minutes covered, then remove foil and bake an additional 10–15 minutes until bubbly.
Freezer — Baked: Cool completely before wrapping tightly and freezing up to 2 months. Thaw in the fridge overnight and reheat at 350°F (175°C) for 25–30 minutes covered, then remove cover and bake until cheese bubbles.
Thawing tips: For best texture, thaw frozen casseroles overnight in the fridge before baking. If baking from frozen, tent with foil to prevent excessive browning.
Variations & Substitutions
Low-carb swap: Replace pasta with cooked cauliflower florets or a mix of riced cauliflower and short pasta for fewer carbs. Roast the cauliflower first to add a nutty depth that mimics pasta texture.
Vegetarian version: Omit chicken and add sautéed mushrooms, eggplant, or roasted zucchini. Boost umami with a splash of soy sauce or a tablespoon of tomato paste caramelized into the marinara.
Spicy kick: Stir 1/2 to 1 teaspoon red pepper flakes into the marinara or use a spicy arrabbiata sauce. Add sliced pepperoni or crumbled Italian sausage for extra heat and meatiness.
Creamy twist: Fold in 1/2 cup ricotta or a beaten egg into the pasta mixture before baking for a creamier, denser interior that slices nicely.
Frequently Asked Questions
Q: Can I use raw chicken in this casserole?
A: This recipe calls for cooked chicken; using raw chicken would require adjusting bake time and could dry out the meat. If using raw, cut into bite-sized pieces, sear briefly, then mix into the casserole and increase covered baking time until the chicken reaches 165°F (74°C).
Q: How can I prevent the casserole from becoming watery?
A: Make sure your marinara isn’t overly thin. If it is, simmer it to reduce water content. Also undercook pasta slightly so it doesn’t absorb excess liquid and release starch in the oven.
Q: Can I make this dairy-free?
A: Yes. Use a dairy-free shredded cheese alternative that melts (look for mozzarella-style vegan shreds) and replace Parmesan with a sprinkle of nutritional yeast for a cheesy flavor. Texture will differ, so choose a high-quality vegan cheese.
Q: Is this casserole freezer-friendly?
A: Absolutely. You can freeze both assembled and fully baked casseroles. For best texture, freeze unbaked and bake from frozen or thawed, as the baked version can become slightly mushier when reheated from frozen.
Q: How do I reheat without drying out the chicken?
A: Reheat covered with foil in a moderate oven (350°F/175°C) with a splash of water or extra sauce added to the dish to restore moisture. Microwaving on medium power in short intervals also works for single servings.
Final Thoughts
This chicken Parmesan casserole is the kind of recipe you’ll return to when you want comfort without fuss.
It scales easily, freezes well, and adapts to what you have on hand.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it — it really helps other home cooks find the recipe.
Conclusion
If you’d like recipe inspiration or alternate techniques, check out this take on the dish at Chicken Parmesan Casserole – The Cozy Cook.
For a quick, weeknight-friendly version with step-by-step photos, I also recommend Chicken Parmesan Casserole from Spend With Pennies.
Want reader-tested proportions and community tips? See the classic approach at Chicken Parmesan Casserole Recipe on Allrecipes.
For another straightforward, family-friendly version with useful make-ahead notes, this is worth a read: Easy Chicken Parmesan Casserole | The Blond Cook.
Chicken Parmesan Casserole
Ingredients
Main Ingredients
- 4 cups cooked chicken, shredded Use rotisserie chicken to save time.
- 2 cups marinara sauce Choose a good quality marinara.
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese Whole-milk mozzarella recommended.
- 2 cups cooked pasta (e.g., penne or rotini) Slightly undercook pasta by 1 minute.
Seasoning
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
Garnish
- Fresh basil or parsley Optional garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Set the rack to the middle position.
- Heat olive oil in a large skillet over medium heat. Add shredded chicken, garlic powder, Italian seasoning, salt, and pepper. Stir and heat for about 5 minutes.
- In a mixing bowl, combine cooked pasta, marinara sauce, half of the Parmesan, and half of the mozzarella. Mix well.
- Add the seasoned chicken to the pasta mixture and stir until evenly distributed. Adjust seasoning.
- Pour the casserole mixture into a greased 9×13-inch baking dish.
Baking
- Top the casserole with remaining mozzarella and Parmesan. Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes or until cheese is bubbly and golden brown.
Serving
- Let the casserole cool for a few minutes. Garnish with fresh basil or parsley if desired, then serve warm.
