Chicken Parmesan Casserole

Share this post:

Get ready for a dose of pure Italian comfort with our chicken Parmesan casserole recipe. It’s a flavorful blend of crispy chicken, perfectly cooked penne, and a burst of rich, savory goodness that’ll whisk you straight to Italy!

We are offering two versions of this recipe. The simplified version takes advantage of leftovers or store bought chicken, and the full scratch version allows you to control the seasonings in the chicken.

I am sure you will agree that this recipe is a keeper no matter which direction you decide to go!

Make This Recipe Two Ways

You can make this recipe two ways. The shortcut version takes advantage of cooked breaded chicken tenders or cutlets for a simple recipe.

The from scratch version takes a bit more effort but gives you an opportunity to control the seasonings in the chicken.

I show you how to make both versions below.

Ingredients (Shortcut Version)

• Penne pasta. Penne pasta is great because its ridges help sauce cling to it. However, don’t be afraid to switch things up! You can use different pasta types like rotini, ziti, spaghetti, or even zucchini noodles if you’re feeling fancy. And for those who need gluten-free, there are some excellent gluten-free pasta options out there to try.
• Marinara sauce. Either homemade marinara sauce (I know from personal experience that this sweet pizza sauce recipe will work well!) or your favorite brand. The marinara sauce adds a rich, tomato flavor to the dish.
• Italian seasoning.
• Garlic powder.
• Onion powder.
• Finely grated Parmesan cheese. Parmesan cheese is used to flavor the breadcrumb mixture and add a salty, nutty flavor to the casserole.
• Mozzarella cheese. This ingredient is a must for a stretchy, gooey Parmesan chicken pasta bake!
• Cooked breaded chicken tenders. Cut into bite sized pieces.

Instructions (Shortcut Version)

Step 1. Preheat oven to 375 F (190 C). Cook the pasta according to the package directions until al dente. Drain it.

Step 4. Cover the casserole dish with aluminum foil and bake it in the preheated oven for 20 minutes.

Step 5. Remove the foil and continue baking for an additional 10 to 15 minutes, or until the casserole is heated through and the top is golden and crispy.

Step 6. Remove the delicious cheesy casserole from the oven and let it rest for a few minutes before serving. Feel free to sprinkle chopped fresh basil or parsley on top before serving it with a side salad and garlic bread.

Ingredients (From Scratch Version)

• Penne pasta.
• All-purpose flour. All-purpose flour is used to coat the chicken before it is breaded. This will give the chicken a crispy crust when fried.
• Salt.
• Black pepper.
• Italian seasoning.
• Garlic powder.
• Onion powder.
• Breadcrumbs. Plain, Italian or panko. Breadcrumbs add a crispy texture to the chicken.
• Grated Parmesan cheese. 
• Boneless, skinless chicken thighs.
• Buttermilk.
• Olive oil.
• Marinara sauce. Either homemade or your favorite brand
• Mozzarella cheese.
• Chopped fresh basil or parsley. For garnish (optional)

See recipe card for quantities.

Instructions (From Scratch Version)

Step 1. Preheat oven to 375 F (190 C). Cook the pasta according to package directions until al dente. Drain it and set aside.

Step 11. Cover the baking dish with aluminum foil and bake it in the preheated oven for 20 minutes.

Step 12. Remove the foil and continue baking for an additional 10-15 minutes, or until the casserole is heated through and the top is golden and crispy.

Step 13. Remove the delicious cheesy casserole from the oven and let it rest for a few minutes before serving. Feel free to sprinkle chopped fresh basil or parsley on top before serving it with a side salad and garlic bread.

Substitutions

• Pasta. You can substitute the penne pasta with any other type of pasta that you like. Rotini, ziti, spaghetti noodles, and zucchini noodles are some examples. Also, feel free to use gluten-free pasta.
• Chicken. You can substitute the boneless, skinless chicken thighs with boneless, skinless chicken breasts if you prefer. This recipe is also perfect for leftover breaded cooked chicken tenders (as noted in the simplified version of this recipe), leftover chicken cutlets, and rotisserie chicken.
• Flour. You can substitute the all-purpose flour with cornmeal or omit it altogether.
• Breadcrumbs. You can substitute plain breadcrumbs with panko breadcrumbs, pork rinds, or crushed crackers.
• Parmesan. You can substitute the Parmesan with Romano cheese or Asiago cheese if you like.
• Olive oil. You can substitute vegetable oil or canola oil for the olive oil.
• Spices. You can substitute the spices in this recipe with other herbs and spices, such as oregano, basil, or thyme.

Storage

Leftovers can be stored in an airtight container and placed in the fridge for up to 3 days.
To reheat leftovers, simply place them in a baking dish and bake them in a preheated oven at 350 F (175 C) for about 15-20 minutes, or until they are heated through.

FAQs

How do I know when the chicken is cooked through?

The chicken is cooked through when it reaches an internal temperature of 165 F (74 C). You can check this using an instant-read thermometer.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. First, assemble the casserole, but don’t cook it. Cover it with aluminum foil and refrigerate it for up to 24 hours before baking.
When you are ready to bake, remove the assembled dish from the refrigerator and let it sit at room temperature for 30 minutes before baking.

Can I freeze this recipe?

Yes, you can freeze this recipe. Simply assemble the casserole and then cover it with aluminum foil. Freeze for up to 3 months. When you are ready to eat, thaw the casserole overnight in the refrigerator and then bake according to the recipe instructions.

Can I use store-bought rotisserie chicken or baked chicken for this recipe?

Yes, you can use store-bought rotisserie chicken or baked chicken for this recipe. All you need to do is cut the chicken into bite sized pieces and use it instead of the breaded chicken thighs. You can also use store bought breaded cooked chicken tenders as shown in the simplified version of this recipe.

Related Recipes

For more Italian-inspired meals, try these:

• Meatball Casserole
• Italian Quiche
• Sweet Pizza Sauce
• No Rise Pizza Crust

Chicken Parmesan Casserole Recipe

This baked chicken Parmesan casserole is the ultimate comfort food. It's made with layers of marinara-coated pasta, chicken that's been breaded and fried to perfection, and two types of cheese. The whole thing is baked until it's golden brown and bubbly, It's so delicious you will want to lick the plate!

Print Recipe Save Saved! Rate

Prep Time:30 minutes mins

Cook Time:30 minutes mins

Total Time:1 hour hr

Equipment

Large pot

Shallow bowls

Large bowl

Large skillet

Baking dish

Measuring spoons

Dry measuring cups

Cutting board

Chef's knife

Wire whisk

Ingredients

Shortcut Version

• 12 ounces penne pasta See Note 1.
• 2 cups marinara sauce Either homemade or your favorite brand. Note 2.
• 2 teaspoons Italian seasoning Note 3.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¾ cup Parmesan cheese, divided Finely grated. Note 4.
• 2 cups mozzarella cheese, divided
• 1.5 pounds cooked breaded chicken tenders Cut into bite sized pieces. Note 5.

From Scratch Version

• 12 ounces penne pasta Note 1.
• 1 cup all-purpose flour Note 6.
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon Italian seasoning Note 3.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups breadcrumbs Plain, Italian or panko. Note 4.
• 1¼ cups Parmesan cheese Grated. Additional Parmesan is needed for the topping. Note 5.
• 1½ pounds boneless, skinless chicken thighs Note 6.
• 1½ cup buttermilk
• ¼ cup olive oil
• 2 cups marinara sauce Either homemade or your favorite brand. Note 2.
• 2 cups mozzarella cheese Additional mozzarella is needed for topping
• fresh basil or parsley Chopped. For garnish (optional)

US Customary – Metric

Instructions

Shortcut Version

• Preheat oven to 375 F (190 C). Cook the pasta according to the package directions until aldente. Drain it. Note 8.
• Stir the Italian seasoning, garlic powder, and onion powder into the marinara sauce. Add the cooked pasta, marinara sauce, ½ cup Parmesan cheese, and 1 cup mozzarella cheese to a large bowl. and stir to combine until the pasta is coated in the sauce.
• In a 9 by 13 inch baking dish, spread the pasta mixture evenly across the bottom of the dish. Arrange the chicken pieces over the pasta, and top them with ¼ cup of Parmesan and 1 cup mozzarella. Note 11.
• Cover the casserole dish with aluminum foil and bake it in the preheated oven for 20 minutes. Note 12.
• Remove the foil and continue baking for an additional 10 to 15 minutes, or until the casserole is heated through and the top is golden and crispy. Note 13.
• Remove the delicious cheesy casserole from the oven and let it rest for a few minutes before serving. Feel free to sprinkle chopped fresh basil or parsley on top before serving it with a side salad and garlic bread. Note 14.

From Scratch Version

• Preheat oven to 375 F (190 C). Cook the pasta according to package directions until al dente. Drain it and set aside.
• In a small bowl, combine flour, salt, pepper, Italian seasoning, garlic powder, and onion powder.
• In a separate shallow dish, combine the breadcrumbs and 1/2 cup parmesan cheese.
• Place the chicken in a large bowl, pour ½ cup of buttermilk over the chicken, and combine.
• Dip each piece of chicken in the flour mixture
• Then dip them in a bowl of buttermilk.
• Finally, coat them in the breadcrumb mixture. Be sure to press the breadcrumbs onto the chicken. Note 9.
• Heat olive oil in a large skillet over medium-high heat and then add the coated chicken pieces. Cook them for 2-3 minutes per side, or until they turn golden brown and are cooked through. Use an instant read thermometer to check the internal temperature of the chicken to ensure it's cooked through. The temperature should be 165 F (74 C). Remove them from the skillet. Cut the chicken into smaller pieces and set aside. Note 10.
• Add the cooked pasta to a large bowl and pour in the pasta sauce. Add 1/2 cup of parmesan cheese as well as 1 cup of mozzarella cheese and combine.
• In a 9 by 13 inch baking dish, spread the pasta mixture evenly across the bottom of the dish. Arrange the tender chicken pieces over the sauce and top them with 1/4 cup of parmesan and 1 cup of mozzarella cheese.
• Cover the baking dish with aluminum foil and bake it in the preheated oven for 20 minutes.
• Remove the foil and continue baking for an additional 10-15 minutes, or until the casserole is heated through and the top is golden and crispy.
• Remove the delicious cheesy casserole from the oven and let it rest for a few minutes before serving. Feel free to sprinkle chopped fresh basil or parsley on top before serving it with a side salad and garlic bread.

Notes

1. Penne pasta has a lot of ridges, which helps the sauce to cling to it. You
   can substitute penne with any other type of pasta that you like. Rotini, ziti, spaghetti noodles, and even zucchini noodles are some examples. Also, feel free to use gluten-free pasta.
2. Marinara sauce is used to flavor the casserole. It adds a rich, tomatoey flavor to the dish. You can substitute any other type of tomato sauce that you like.
3. Italian seasoning typically includes dried basil, oregano, thyme, rosemary, marjoram, sage, garlic powder, and onion powder, and sometimes red pepper flakes for heat. It can vary from brand to brand. If you want to have more control over the seasoning, feel free to create your own blend and add or omit as you see fit. 
4. The breadcrumbs add a crispy texture to the chicken. You can substitute plain breadcrumbs with panko breadcrumbs, pork rinds, or crushed crackers.
5. Parmesan cheese adds a salty, nutty flavor to the casserole. You can substitute it with Romano cheese or Asiago cheese if you prefer.
6. The simplified version of this recipe takes advantage of cooked chicken tenders or cutlets. This recipe is great for leftovers. You can also use a store bought rotisserie chicken cut into pieces. If you do use a rotisserie chicken, the chicken in the casserole obviously won’t have the same crispy texture, but it will still be delicious nonetheless! For the full scratch version, feel free to substitute chicken breasts, chicken breast cutlets, or uncooked chicken tenders, if you prefer white meat over dark meat.
7. This recipe uses all-purpose flour to coat the chicken before it is breaded. This will give the chicken a crispy crust when fried. You can omit this step or substitute the flour with cornmeal.
8. Be sure to cook the pasta until it’s al dente, which means it’s still slightly firm when you bite into it. Overcooked pasta can become mushy when baked.
9. When coating the chicken with breadcrumbs, press the breadcrumbs onto the chicken pieces firmly to make sure they adhere well and create a crispy crust.
10. To make sure the chicken is cooked through, use an instant-read thermometer to check its internal temperature. It should reach 165 F (74 C).
11. When assembling the casserole, distribute the coated pasta, chicken, and cheese evenly to ensure each bite has a balanced combination of flavors and textures.
12. Covering the baking dish with foil during the initial baking helps prevent the cheese from browning too quickly and allows the pasta to heat through evenly.
13. Removing the foil and baking for 10 minutes longer allows the cheese to brown a bit and become slightly crispy adding to the texture and flavor of this dish.
14. Allowing the casserole to rest for a few minutes after baking helps the flavors to meld together, and it will be easier to serve without falling apart.

Nutrition

Calories: 467kcal | Carbohydrates: 42g | Protein: 31g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 1063mg | Potassium: 473mg | Fiber: 3g | Sugar: 5g | Vitamin A: 546IU | Vitamin C: 3mg | Calcium: 369mg | Iron: 4mg

Servings: 10 servings

Calories: 467kcal

Author: Sandra

Share this post: