Chicken Parmesan Casserole
A comforting, bubbly casserole made with rotini, marinara, and cheese, perfect for weeknight dinners and flexible for various add-ins.
Ingredients
Pasta and Sauce
- 2 cups cooked rotini pasta Use al dente pasta to prevent mushiness.
- 2 cups marinara sauce Choose a trusted jarred sauce or a chunky homemade version for better texture.
Cheese
- 1 cup shredded mozzarella cheese Part-skim for less grease, whole-milk for creamier results.
- 1 cup grated Parmesan cheese Use for topping to create a crispy golden crust.
Protein
- 2 cups cooked, shredded chicken Leftover roasted chicken or rotisserie chicken works great.
Seasoning
- 1 teaspoon Italian seasoning Adjust to taste.
- to taste Salt and pepper Season according to preference.
Garnish
- optional Fresh basil For garnish before serving.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Combine the Filling
- In a large mixing bowl, combine cooked rotini, marinara sauce, shredded chicken, Italian seasoning, and salt and pepper to taste. Stir until evenly coated.
Assemble in the Baking Dish
- Transfer the mixture to the greased baking dish, pressing down gently to level it.
Top with Cheeses
- Sprinkle shredded mozzarella and grated Parmesan evenly over the casserole.
Bake
- Bake for 25–30 minutes, until the cheese is bubbly and golden brown.
Rest and Garnish
- Remove from the oven and let cool for a few minutes. Garnish with fresh basil if desired.
Notes
To make ahead, assemble the casserole and refrigerate for up to 24 hours before baking. It deepens flavor and saves oven time on serving day.