Chicken Parmesan Casserole
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
771 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Parmesan Casserole
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This Chicken Parmesan Casserole has all of the deliciousness of chicken parmesan packed into a crowd-pleasing cheesy pasta casserole! A combination of penne pasta, marinara sauce, tender chicken and melty cheese bake to bubbly perfection for the best family dinner!
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Ingredients
- 12 ounces penne pasta
- 15 ounces marinara sauce one can
- 2 chicken breast boneless skinless
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- 1 tablespoon Italian seasoning
- 1/3 cup flour
- 2 large egg beaten
- 1 cups breadcrumbs
- 1/3 cup Parmesan Cheese grated
- 2-3 tablespoons olive oil divided to cook the chicken
- 1 1/4 cups mozzarella cheese divided, shredded
Instructions
- Preheat the oven to 375ºF.
- Cook the 12 ounces penne pasta in salted water according to the package directions. I like to undercook it for 2 minutes, as it will continue to cook later on in the sauce. Reserve 1 cup of the water, then drain the pasta and set aside in a bowl.
- In a large jug, combine the 15 ounces marinara sauce and reserved pasta water. Season to your taste.
- While the pasta cooks, slice the 2 boneless skinless chicken breasts in half, lengthwise to get 4 cutlets. Rub each with Kosher salt and pepper, and 1 tablespoon Italian seasoning.
- In a shallow plate, combine the 1 cups breadcrumbs with the 1/3 cup grated Parmesan cheese and set aside. Dredge the seasoned chicken cutlets into 1/3 cup flour, then dip them into the beaten 2 large eggs. Next, coat the chicken cutlets with the parmesan-breadcrumb mixture.
- Heat 1 tbsp of olive oil in a pan over medium heat. Cook the chicken cutlets until golden brown and crispy on both sides, around 6-7 minutes per side. Set aside on a chopping board.
- Allow the cutlets to sit for a couple of minutes, then slice them and get ready to assemble the dish.
- Stir the cooked pasta with the marinara sauce.
- Take a large baking dish and spread half of your pasta. Top with sliced chicken cutlets and sprinkle with half of the 1 1/4 cups shredded mozzarella cheese. Repeat the layers, finishing off with the rest of the mozzarella cheese.
- Bake for 15 minutes, or until the cheese is melted.
Notes
- Ways to cut down on the calories:
- Storing leftovers: This casserole is best enjoyed warm, straight out of the oven. Leftovers will be kept in an airtight container in the refrigerator for 3-4 days.
- To reheat: You can reheat leftovers in a 350-degree oven for about 20 minutes or warm individual servings in the microwave until heated.
- Freezing: I do not recommend freezing this casserole because the pasta will not have the best texture once thawed.
- Air fry the chicken breasts and skip the olive oil.
- Bake the chicken instead.
- Skip the breading and grill the chicken.
- Use chickpea or lentil pasta
Nutrition Information
Show Details
Serving
1serving
Calories
771kcal
(39%)
Carbohydrates
100g
(33%)
Protein
43g
(86%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.01g
(1%)
Cholesterol
148mg
(49%)
Sodium
1750mg
(73%)
Potassium
870mg
(19%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
859IU
(17%)
Vitamin C
8mg
(9%)
Calcium
469mg
(47%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 771 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 771kcal | 39% |
| Carbohydrates | 100g | 33% |
| Protein | 43g | 86% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 148mg | 49% |
| Sodium | 1750mg | 73% |
| Potassium | 870mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 859IU | 17% |
| Vitamin C | 8mg | 9% |
| Calcium | 469mg | 47% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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