0 from 9 votes
Chicken Parmesan Casserole
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!
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Calories: 771 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 12 ounces penne pasta
- 15 ounces marinara sauce one can
- 2 boneless skinless chicken breasts
- kosher salt and pepper to taste
- 1 tablespoon Italian seasoning
- 1/3 cup flour
- 2 large eggs beaten
- 1 cups breadcrumbs
- 1/3 cup grated Parmesan cheese
- 2-3 tablespoons olive oil divided to cook the chicken
- 1 1/4 cups shredded Mozzarella cheese divided
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.
Cup of Yum
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
Serving
1serving
Calories
771kcal
(39%)
Carbohydrates
100g
(33%)
Protein
43g
(86%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
148mg
(49%)
Sodium
1750mg
(73%)
Potassium
870mg
(25%)
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
% 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.