Chicken Parmesan Casserole
A comforting, weeknight-friendly casserole that blends tender chicken, marinara, and gooey mozzarella, creating a dish that pleases both kids and adults alike.
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.
Notes
Rotisserie chicken is recommended for speed and flavor. Undercook pasta slightly to avoid a mushy texture. Use whole-milk mozzarella for better melt.