4.6 from 165 votes
Chicken Parmesan Casserole
Chicken Parmesan Casserole features tender diced chicken cooked with garlic and Italian seasoning, combined with cooked fusilli pasta and marinara sauce, then topped with mozzarella cheese. A mixture of melted butter, panko breadcrumbs, and Parmesan cheese is sprinkled over the top for a crunchy, golden crust after baking.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
10
servings
Calories:
428 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 pound fusilli pasta cooked according to package directions and drained (rotini, bowtie, penne, ziti, small shells, or a small-shaped pasta may be substituted
- 25 ounces marinara sauce
- 3 to 4 tablespoons olive oil
- 1.25 to 1.50 pounds chicken breast diced into bite-sized pieces, boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 tablespoon Italian seasoning or to taste
- 3 to 4 cloves garlic finely minced or pressed
- 2 mozzarella cheese heaping cups, shredded
- 3 tablespoons butter melted, unsalted
- ½ cup panko breadcrumbs do not use regular breadcrumbs because they won't get crunchy
- ⅓ cup Parmesan Cheese freshly grated
- basil optional for garnishing, fresh
Instructions
- Preheat oven to 400F, spray a 3 1/2 quart casserole dish (about 9x13-inches) with cooking spray, cook pasta according to package directions, drain, return to pot, and toss with the marinara sauce; set aside.
- While pasta is cooking, to a large skillet add the oil, chicken, generously season with salt and pepper, Italian seasoning (I call for 1 tablespoon not teaspoon because this is ultimately flavoring a big recipe but reduce to taste if desired), and cook over medium-high heat for about 5 minutes, or until chicken is done; stir and flip intermittently to ensure even cooking.
- Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the chicken and any cooking juices to the large pot with the pasta and marinara sauce and stir to combine.
- Turn mixture out into prepared casserole dish, evenly sprinkle with the mozzarella, and bake for about 10 minutes, or until cheese is just beginning to turn light golden brown.
- While cheese is melting, to a small microwave-safe bowl add the butter, and heat on high power for about 1 minute to melt.
- Add the panko* and stir to combine; set aside.
- After 10 minutes, or cheese is light golden brown, remove casserole dish from the oven, evenly sprinkle with Parmesan cheese and the buttery-panko breadcrumb mixture.
- Bake for another 5 to 8 minutes, or until cheese and breadcrumbs are as golden browned as desired, optionally garnish with basil, and serve immediately.
Cup of Yum
Notes
- Substitute pasta shapes like rotini, bowtie, penne, ziti, or small shells as preferred.
- Use panko breadcrumbs to maintain a crunchy topping; regular breadcrumbs will not crisp the same.
- Store leftovers tightly covered in the fridge up to 5 days or freeze up to 4 months; topping texture may soften.
Nutrition Information
Serving
1serving
Calories
428kcal
(21%)
Carbohydrates
29g
(10%)
Protein
32g
(64%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
10g
(59%)
Cholesterol
89mg
(30%)
Sodium
681mg
(28%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 428
% Daily Value*
| Serving | 1serving | |
| Calories | 428kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 32g | 64% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 89mg | 30% |
| Sodium | 681mg | 28% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.