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This quick and easy Chicken Parmesan Casserole is a cozy, family-friendly dinner that comes together with very little effort. Stir together shredded rotisserie chicken, tender pasta, store-bought marinara sauce and plenty of cheese, then top with toasted garlic butter Panko bread crumbs. The baked Chicken Parmesan Casserole is a delicious weeknight meal when served alongside a simple green salad and a loaf of crusty bread!
This shredded Chicken Parmesan Casserole is such a fun and easy twist on the classic Italian-American dish. Instead of breading and frying cutlets in a skillet, this version takes advantage of store-bought rotisserie chicken to eliminate tedious prep work. You get the familiar flavors of marinara sauce, mozzarella and Parmesan cheese in the pan, along with buttery, toasted garlic Panko breadcrumbs for a satisfying crunch on top. It’s a simple and hearty dinner that the whole family will love!
What is the difference between Chicken Parmesan and Chicken Parmigiana?
Also known as Chicken Parmigiana or Chicken Parm (for short), Chicken Parmesan is a classic Italian-American dish that consists of breaded chicken breast covered in tomato sauce and cheese. It’s often paired with pasta, but might also be served in sandwiches. Chicken Parmesan has been a staple in Italian restaurants throughout the United States since the 1950s, and is now a popular meal for families to make at home, too. This baked casserole is yet another homemade twist on traditional Chicken Parmesan or Chicken Parmigiana!
Ingredients
This is just a quick overview of the ingredients that you’ll need for Chicken Parmesan Casserole with pasta. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Salted butter and garlic: add flavor to the toasted bread crumb topping.
- Panko bread crumbs: toasted with garlic and butter, this crunchy topping replaces the breading on a traditional Chicken Parmesan cutlet.
- Pasta: I like rotini or penne, but you can use any other short noodles that you prefer.
- Chicken: cooked and shredded. A store-bought rotisserie chicken cuts down on prep work, but you can also boil your own chicken at home, if necessary.
- Marinara sauce: two big jars of high-quality store-bought sauce, such as Rao’s brand.
- Kosher salt and ground black pepper: enhance the other flavors in the dish.
- Mozzarella and Parmesan cheese: I use the basic pre-grated Parmesan cheese that comes in a can for ease, but you can certainly use freshly-grated Parmesan from a wedge if you prefer. I also just grab a bag of pre-shredded mozzarella as a shortcut.
- Basil or parsley: chopped fresh herbs are the perfect garnish on top.
The Chicken
While it’s possible to cook a casserole with raw chicken, you’ll need cooked chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:
- Boiled and Pulled Chicken: Boil about 1 ½ lbs. of boneless, skinless chicken breasts or thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken. You’ll need a total of about 3 cups shredded. I find that 1 ½ lbs. of chicken breasts yields about 3 cups of shredded chicken, but there’s some flexibility here — it doesn’t need to be exact.
- Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use in the recipe as instructed.
- Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this casserole.
- Canned Chicken: Yep, you can even use canned chicken in this casserole.
How to Make Chicken Parmesan Casserole
This easy dinner comes together quickly with just a handful of basic ingredients. Prep it in advance for even faster weeknight meals!
- Toast the garlic butter breadcrumbs in a skillet, then set aside to cool.
- Combine cooked pasta, shredded chicken, marinara sauce, salt, pepper, mozzarella and Parmesan in a large bowl.
- Transfer the mixture to a 12-inch cast iron skillet or a large baking dish.
- Cover with foil and bake in a 350° F oven for 25 minutes.
- Remove the foil cover, sprinkle with additional cheese and toasted bread crumbs.
- Return to the oven until the cheese melts, about 5 more minutes.
- Let stand for 5-10 minutes, then garnish with fresh herbs and serve.
What to Serve with Chicken Parmesan Casserole
This Italian-inspired dish pairs nicely with a variety of simple sides. Here are some options that you might enjoy:
- Garlic breadsticks, garlic bread, homemade focaccia, or a crusty loaf of no-knead Dutch oven bread
- Green salad with red wine vinaigrette or Caesar salad
- Roasted broccoli or asparagus
- Sauteed asparagus
- 2-ingredient Italian sugar snap peas
- Sauteed spinach with garlic
- Sauteed zucchini
Make Ahead
This simple casserole is the perfect make-ahead meal if you’re looking to stock your freezer or if you are bringing comfort food to a friend. To prep the dinner in advance, assemble the casserole as instructed (but do not bake), cover tightly, and refrigerate for up to 24 hours or freeze for up to 3 months.
When ready to bake, thaw the casserole in the refrigerator overnight. Allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes, then bake according to the recipe instructions.
Storage
The leftover baked casserole will last in an airtight container in the refrigerator for 2-3 days. Reheat the casserole in a 350° F oven, covered, just until warmed through (about 20-30 minutes). You can also reheat individual portions in the microwave for about 1 minute.
Recipe Variations
- Any short pasta shape will work, so try penne, rotini, macaroni, medium shells or farfalle.
- Stir in some veggies! If your kids like peas, spinach, zucchini, or frozen broccoli, stir that into the dish as well! If you’re using a larger vegetable with a longer cooking time (like broccoli), you may want to steam the vegetables first before adding to the dish. For something small like frozen peas, you can just add them (still frozen) straight to the bowl with the rest of the ingredients.
- Cooking for a Smaller Family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The baking instructions remain the same. You can even prepare the full recipe, but divide the ingredients between two 8-inch pans and freeze one casserole for later.
Tips for the Best Chicken Parmesan Casserole Recipe
- Use Panko bread crumbs instead of regular bread crumbs. Panko gives the topping a delicious, crispy texture that’s similar to the fried coating on traditional Chicken Parmesan!
- Bake the casserole just until it’s heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don’t bake it for too long or it will dry out and the pasta will get mushy.
- For an extra-cheesy casserole, add little balls of fresh mozzarella to the mix, or include a layer of sliced fresh mozzarella in the dish. You can also slice some extra fresh mozzarella on top!
- Garnish the casserole with fresh herbs like parsley or basil for a bright finishing touch.
More Chicken Casserole Recipes to Try
- Chicken Cordon Bleu Casserole
- Cheesy Chicken and Broccoli Casserole with Rice
- Chicken and Wild Rice Casserole
- King Ranch Chicken
- Chicken Noodle Casserole
Chicken Parmesan Casserole
Ingredients
- 2 tablespoons salted butter
- 2 cloves garlic, lightly smashed
- ¾ cup Panko bread crumbs
- ½ lb. penne or rotini pasta, cooked according to package instructions
- 3 cups cooked, shredded chicken (such as the meat from a store-bought rotisserie chicken)
- 2 jars marinara sauce (24 ounces each)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups (about 8 ounces) shredded mozzarella, divided
- ¾ cup grated Parmesan cheese, divided
- Garnish: chopped fresh basil or parsley
Instructions
- Preheat oven to 350° F.
- Cook butter and garlic in a medium skillet over medium-low heat, swirling pan often, until foaming subsides and garlic is fragrant, about 2 minutes. Add panko and stir to coat evenly. Cook, stirring often, until panko is golden brown, about 4 minutes. Discard the garlic. Transfer bread crumbs to a plate to cool while you prepare the rest of the ingredients.
- In a large bowl, combine cooked pasta, shredded chicken, marinara sauce, salt, pepper, 1 cup of mozzarella and ½ cup Parmesan. Transfer mixture to a greased 12-inch cast iron skillet or large baking dish. Cover with foil and bake until heated through and bubbly, about 25 minutes.
- Remove the cover and sprinkle with remaining 1 cup of mozzarella, remaining ¼ cup of Parmesan, and toasted bread crumbs. Return to the oven until the cheese melts, about 5 more minutes.
- Let stand for about 5-10 minutes. Garnish with chopped fresh basil or parsley just before serving.
Notes
- Use Panko bread crumbs instead of regular bread crumbs. Panko gives the topping a delicious, crispy texture that’s similar to the fried coating on traditional Chicken Parmesan!
- Bake the casserole just until it’s heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don’t bake it for too long or it will dry out and the pasta will get mushy.
- For an extra-cheesy casserole, add little balls of fresh mozzarella to the mix, or include a layer of sliced fresh mozzarella in the dish. You can also slice some extra fresh mozzarella on top!
- Any short pasta shape will work, so try penne, rotini, macaroni, medium shells or farfalle.
- Stir in some veggies! If your kids like peas, spinach, zucchini, or frozen broccoli, stir that into the dish as well! If you’re using a larger vegetable with a longer cooking time (like broccoli), you may want to steam the vegetables first before adding to the dish. For something small like frozen peas, you can just add them (still frozen) straight to the bowl with the rest of the ingredients.
- Cooking for a Smaller Family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The baking instructions remain the same. You can even prepare the full recipe, but divide the ingredients between two 8-inch pans and freeze one casserole for later.
- Recipe adapted from Paula Deen.
