4.9 from 27 votes
Baked Chicken Parmesan Casserole
Chicken Parmesan Casserole is a quick and easy recipe made with leftover chicken, mozzarella, and parmesan cheese baked in a rich tomato sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 servings
Calories: 381 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 cups cooked chicken cut into 1-inch cubes or shredded
- 3 cups cavatappi pasta cooked al dente and drained
- 1 cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 24 oz marinara sauce or pasta sauce
- 3 cups mozzarella cheese shredded
- 2 cups Parmesan Cheese shredded
Garnish:
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 375 degrees F. Lightly grease a 9x13 baking dish with olive oil or non-stick cooking spray. Set aside.
- Place cubed chicken onto the bottom of the prepared baking dish and distribute evenly.
- Add cooked pasta. Sprinkle with 2 cups of parmesan cheese.
- Pour marinara sauce all over.
- Combine breadcrumbs, garlic powder, paprika, and Italian Seasoning in a small bowl. Sprinkle over the sauce.
- Sprinkle shredded mozzarella cheese and, if desired, a bit more parmesan.
- Bake in the oven for 20-30 minutes or until bubbly.
- Garnish with fresh parsley and serve.
Cup of Yum
Notes
- This tip is both personal and professional. On a professional note, using shredded chicken in this (or any) casserole with sauce is better because the sauce clings to the shreds better than the cubes. The cubes are too smooth, and the juices and sauces slide right off them. Sure, it will still taste delicious, but it will not have as much juicy flavor.
- Corkscrew pasta noodles are best for holding sauce and cheese, but elbow macaroni is good, too.
- The pasta noodles should be just under al dente. Do not cook them all the way, or they will be mushy.
- Also, make sure you drain the noodles well. Toss them around to get all the water out.
- Do not use raw chicken. It must be cooked before adding it to the casserole.
- Make sure you cut the chicken into uniform pieces for even cooking.
- If you use chicken as often as I do, cook more of it at one time and freeze the leftovers in Ziplock bags so you can use them as needed.
- For a topping, try breadcrumbs, cornflakes, French-fried onions, chopped nuts, crackers, or more cheese.
Nutrition Information
Calories
381kcal
(19%)
Carbohydrates
29g
(10%)
Protein
40g
(80%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
64mg
(21%)
Sodium
1257mg
(52%)
Potassium
544mg
(16%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
955IU
(19%)
Vitamin C
6.6mg
(7%)
Calcium
743mg
(74%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 381
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 40g | 80% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 64mg | 21% |
| Sodium | 1257mg | 52% |
| Potassium | 544mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 955IU | 19% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 743mg | 74% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.