Chicken Parmesan Casserole
User Reviews
4.6
165 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
10 servings
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Calories
428 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Parmesan Casserole
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🧀🍅🍗 A hearty comfort food casserole that includes juicy chicken, pasta, marinara, the BEST crispy buttery breadcrumb topping, and TWO types of cheese! A family favorite big-batch recipe that’s also great for meal prepping!
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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 boneless skinless chicken breast diced into bite-sized pieces
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon Italian seasoning or to taste
- 3 to 4 cloves garlic finely minced or pressed
- 2 heaping cups shredded mozzarella cheese
- 3 tablespoons unsalted butter melted
- ½ cup panko breadcrumbs do not use regular breadcrumbs because they won't get crunchy
- ⅓ cup freshly grated Parmesan cheese
- fresh basil optional for garnishing
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.
Equipments used:
Notes
- *Rotini, bowtie, penne, ziti, small shells, or a small-shaped pasta may be substituted.
- *Panko breadcrumbs are necessary; don't use regular breadcrumbs because they won't give you the same crispy and crunchy texture.
- Storage: Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting the breadcrumbs will not stay crunchy upon reheating.
Nutrition Information
Show Details
Serving
1serving
Calories
428kcal
(21%)
Carbohydrates
29g
(10%)
Protein
32g
(64%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
10g
Cholesterol
89mg
(30%)
Sodium
681mg
(28%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 428 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
4.6
165 reviews
Excellent
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