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Chicken Parmesan Casserole
This easy and delicious chicken parmesan casserole is ready to serve in under an hour when you don't have time for a traditional chicken parmesan. This is the perfect cheesy, saucy easy dinner!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 421 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 4 cups dry rigatoni about ¾ pound
- 32 ounces marinara sauce store-bought or homemade
- 2 ½ cups chicken cooked and shredded (I used rotisserie chicken)
- ¾ cup mozzarella cheese shredded
- ¼ cup Parmesan Cheese grated
Topping
- 1 cup breadcrumbs Italian seasoned
- ⅓ cup butter melted
- ¼ cup Parmesan Cheese grated
- parsley for optional garnish
Instructions
- Preheat oven to 375° F and spray a 9x13 baking dish with non-stick cooking spray.
Cup of Yum
Cook the Pasta
- In a large pot, add water and a tablespoon of salt and bring to a boil.
- Add the dry pasta and cook for one minute less than al dente (which is noted on your package).
- Drain the pasta into a colander in the sink.
Assemble the casserole
- Place the cooked noodles back to the pot you cooked it in and pour in the marinara sauce, cooked chicken and cheeses and stir to combine.
- Pour the chicken and pasta mixture to the prepared baking dish and bake uncovered for 20 minutes.
- In a small bowl , add the melted butter, breadcrumbs and parmesan cheese and mix together well.
- Sprinkle the breadcrumbs mixture over the top of the casserole after the 20 minutes of baking and then bake for an additional 10 minutes until golden brown.
Notes
- I used a rotisserie chicken for quick prep but you can also bake or boil 2 chicken breasts for 30 minutes until no longer pink on the inside and shred that as well.
- Use a different pasta like penne, fusilli or large elbow noodles.
- Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 2 months.
- It is best to shred your own low-moisture mozzarella for much creamier melty cheese.
- The pasta will cook more in the oven so don’t overcook the pasta when boiling it.
Nutrition Information
Serving
1serving
Calories
421kcal
(21%)
Carbohydrates
38g
(13%)
Protein
26g
(52%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
81mg
(27%)
Sodium
1059mg
(44%)
Potassium
799mg
(23%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1166IU
(23%)
Vitamin C
11mg
(12%)
Calcium
210mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 421
% Daily Value*
| Serving | 1serving | |
| Calories | 421kcal | 21% |
| Carbohydrates | 38g | 13% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 81mg | 27% |
| Sodium | 1059mg | 44% |
| Potassium | 799mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1166IU | 23% |
| Vitamin C | 11mg | 12% |
| Calcium | 210mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.