Tired of weeknight dinner dilemmas? Craving that classic Italian-American comfort food but without the fuss of frying and layering? Get ready to say “Ciao!” to your culinary woes and “Hello, gorgeous!” to the ultimate one-dish wonder: our irresistible Chicken Parmesan Casserole! Imagine tender chicken, perfectly cooked pasta, luscious marinara, and a blanket of gooey, golden cheese, all baked together in one dish. It’s a hug in a casserole dish, a symphony of flavors, and your new go-to for a satisfying meal that’s incredibly easy to make. This isn’t just dinner; it’s a celebration of cheesy, saucy, chicken-y goodness!
Why You’ll Love This Chicken Parmesan Casserole
This isn’t just another recipe; it’s a game-changer for your dinner routine. Here are four fantastic reasons why our Chicken Parmesan Casserole will become an instant family favorite:
- Effortless One-Pan Wonder: Forget juggling multiple pots and pans! This entire dish comes together in a single baking dish, from raw ingredients to a bubbling, cheesy masterpiece. Minimal cleanup means more time for you!
- Unbeatable Comfort & Flavor: All the iconic flavors of classic chicken parm – juicy chicken, robust marinara, aromatic herbs, and generous layers of mozzarella and Parmesan – are baked into a comforting casserole. It’s the ultimate cheesy embrace that satisfies every craving.
- Family-Friendly & Crowd-Pleasing: Kids and adults alike will devour this dish! The bite-sized chicken, familiar pasta, and cheesy topping make it a universally loved meal. Perfect for busy weeknights or feeding a hungry crowd.
- Prep-Ahead Potential: While delicious fresh from the oven, this casserole also stores beautifully, making it an excellent candidate for meal prep. Enjoy leftovers throughout the week or freeze for future easy dinners.
Ingredients for Your Cheesy Chicken Parmesan Casserole
Gather your simple yet mighty ingredients to create this delightful Chicken Parmesan Casserole. You’ll be amazed at how a few pantry staples can transform into such a satisfying meal.
- 🍗 1 ½ lb skinless, boneless chicken breasts, diced into bite-size cubes
- 🧄 4 garlic cloves, minced
- 🌿 1 tablespoon Italian seasoning
- 🌿 1 teaspoon oregano
- 🍝 16 ounces uncooked rigatoni pasta
- 🍅 24 ounces jar marinara sauce
- 💧 3 cups water
- 🧂 1 teaspoon salt
- ⚫ ½ teaspoon black pepper
- 🧀 2 cups shredded mozzarella cheese
- 🍞 1 cup Panko breadcrumbs
- 🧀 ½ cup grated Parmesan cheese
- 🌿 Fresh basil, chopped (for garnish)
Step-by-Step Directions to Casserole Perfection
Get ready to transform simple ingredients into a bubbling, golden, and incredibly satisfying Chicken Parmesan Casserole with these easy-to-follow steps!
- Prep Your Stage: Preheat your oven to a cozy 425°F (220°C). Grab your trusty 9×13 inch baking dish and give it a light spritz with cooking oil. This tiny step ensures an easy cleanup later – you’re welcome!
- Flavor the Fowl: In a medium bowl, introduce your diced chicken to a flavor party! Toss it with the minced garlic, Italian seasoning, and oregano. Give it a good mix to ensure every piece is coated, then let it sit for about 5 glorious minutes to soak up all those aromatic flavors.
- Build the Casserole Base: Now for the magic! Directly into your prepared baking dish, add the uncooked rigatoni pasta, the rich marinara sauce, the water, your beautifully seasoned chicken, salt, and black pepper.
- Stir It Up: Grab a spoon and stir all these wonderful ingredients thoroughly. Make sure everything is well combined and evenly distributed across the dish. You want every bite to be a flavor explosion!
- The First Bake: Cover your baking dish tightly with aluminum foil. This is key to trapping in moisture and ensuring the pasta cooks perfectly. Pop it into your preheated oven and bake for 30 minutes.
- The Big Reveal & Stir: Carefully remove the dish from the oven. Gently peel back that foil – watch out for steam! Give everything a good, hearty stir. Don’t fret if it still looks a bit soupy or if the pasta isn’t fully tender yet; it’s all part of the grand plan.
- Cheesy, Crispy Topping Time: Now for the grand finale! Evenly sprinkle the shredded mozzarella, crunchy Panko breadcrumbs, and savory grated Parmesan cheese all over the casserole. This is where the golden crust magic happens!
- The Second Bake: Return the uncovered dish to the oven. Bake for an additional 10-15 minutes, or until that cheese is gloriously bubbly and golden brown, and your pasta is perfectly tender.
- Garnish & Serve: Once out of the oven, let it sit for a few minutes to cool slightly. Garnish generously with fresh chopped basil just before serving. That burst of fresh aroma and flavor takes your Chicken Parmesan Casserole from great to absolutely unforgettable!
Presenting and Serving Your Masterpiece
You’ve crafted a culinary marvel, and now it’s time to show it off! Presenting your Chicken Parmesan Casserole can be as simple or as elegant as you like. For a rustic, comforting vibe, simply bring the entire hot baking dish straight to the table, perhaps placed on a trivet, and let everyone serve themselves. The bubbling cheese and golden crust are an inviting sight!
For a slightly more refined presentation, spoon individual portions onto warm plates. A sprinkle of extra fresh basil on each serving adds a vibrant pop of color and a fresh, aromatic finish that complements the rich flavors. A dusting of additional grated Parmesan cheese is always a welcome touch for cheese lovers.
To make this a complete meal, consider serving your Chicken Parmesan Casserole alongside a crisp, green salad with a light vinaigrette to balance the richness. A basket of warm, crusty garlic bread or focaccia is perfect for soaking up any leftover sauce – no drop left behind! Steamed or roasted vegetables like asparagus or broccoli also make a fantastic, healthy accompaniment. Enjoy the “oohs” and “aahs” as you serve this delightful dish!
Storing and Reheating Your Chicken Parmesan Casserole
One of the best things about this Chicken Parmesan Casserole is how wonderfully it stores, making it perfect for meal prepping or enjoying delicious leftovers!
- Refrigeration: Once the casserole has cooled completely (important to prevent condensation and sogginess), transfer any leftovers to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. To reheat, simply microwave individual portions until heated through, or cover the dish loosely with foil and bake at 350°F (175°C) for 20-30 minutes, or until hot and bubbly.
- Freezing: This casserole freezes like a dream! After cooling, you can either freeze the entire casserole (if using a freezer-safe dish) or portion it into individual freezer-safe containers. Cover tightly with plastic wrap and then foil, or use airtight containers. It will last in the freezer for up to 2-3 months.
- Reheating from Frozen: To reheat a frozen portion, thaw it overnight in the refrigerator first, then follow the refrigeration reheating instructions. Alternatively, you can reheat directly from frozen in the oven: cover with foil and bake at 350°F (175°C) for 45-60 minutes, or until thoroughly heated, uncovering for the last 10-15 minutes if you want to crisp up the topping again.
FAQs About Chicken Parmesan Casserole
Got questions about whipping up this incredible Chicken Parmesan Casserole? We’ve got answers!
- Can I use a different type of pasta? Absolutely! While rigatoni is great for catching sauce, penne, ziti, or even farfalle would work well. Just ensure it’s a sturdy pasta that can hold up to baking.
- Can I use pre-cooked chicken? Yes, you can! If using pre-cooked chicken (like rotisserie chicken), add it directly to the baking dish in step 3. Since it’s already cooked, you might reduce the initial covered baking time by 5-10 minutes, but still follow the instructions to ensure pasta is tender.
- How can I make this casserole spicier? To add a kick, stir in ½ to 1 teaspoon of red pepper flakes with the marinara sauce, or sprinkle some over the top before the second bake.
- Can I make this vegetarian? Easily! Omit the chicken and replace it with cooked chickpeas, sliced mushrooms, diced zucchini, or eggplant cubes for a delicious vegetarian Parmesan casserole.
- What if I don’t have Panko breadcrumbs? Regular breadcrumbs can be substituted, but Panko gives a superior crispness. For extra flavor, you can toast regular breadcrumbs lightly in a pan with a little olive oil before sprinkling.
- Is this recipe gluten-free? As written, no, due to the pasta and Panko breadcrumbs. However, you can make it gluten-free by using gluten-free rigatoni and gluten-free Panko breadcrumbs.
- Can I prepare this casserole ahead of time? You can assemble the casserole up to step 4 (before the first bake), cover it tightly, and refrigerate for up to 24 hours. When ready to bake, allow it to sit at room temperature for 30 minutes before baking as directed, possibly adding 5-10 minutes to the covered baking time.
- How do I know if the chicken is cooked through? The chicken should be white and opaque throughout. Since it’s diced into bite-sized pieces and baked at a high temperature, it cooks quickly. If you’re unsure, you can check a piece for doneness.
- Why do I cover the dish with foil initially? Covering the dish with foil traps steam, which helps the pasta cook evenly and prevents it from drying out. It also ensures the chicken cooks through without the cheese topping burning.
- Can I use fresh tomatoes instead of jarred marinara sauce? While possible, it would significantly alter the consistency and liquid content. It’s best to stick with a jarred marinara for convenience and consistent results in this particular recipe.
Chicken Parmesan Casserole
Equipment
- 9×13 inch Baking Dish
- Aluminum Foil
Ingredients
- 1.5 lb skinless, boneless chicken breasts diced into bite-size cubes
- 4 garlic cloves minced
- 1 tablespoon Italian seasoning
- 1 teaspoon oregano
- 16 ounces uncooked rigatoni pasta
- 24 ounces jar marinara sauce
- 3 cups water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 1 cup Panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- Fresh basil chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Lightly spray a 9×13 inch baking dish with cooking oil for an easy cleanup.
- In a bowl, combine the diced chicken with minced garlic, Italian seasoning, and oregano. Toss well to coat and let it sit for about 5 minutes to absorb flavors.
- Add the uncooked rigatoni pasta, marinara sauce, water, the seasoned chicken, salt, and black pepper directly into the prepared baking dish.
- Stir all the ingredients thoroughly to ensure they are well combined and distributed in the baking dish.
- Cover the baking dish tightly with aluminum foil to prevent water evaporation and bake in the preheated oven for 30 minutes.
- Carefully remove the dish from the oven, uncover, and give it a good stir. Don’t worry if there’s still liquid or if the pasta isn’t fully cooked yet; it’s part of the process.
- Evenly sprinkle the shredded mozzarella, Panko breadcrumbs, and grated Parmesan cheese over the casserole.
- Return the uncovered dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown, and the pasta is tender.
- Garnish with fresh chopped basil just before serving to add a burst of fresh aroma and flavor.
Notes
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: 8
Calories: 503 kcal
Total Carbs: 61 g
Net Carbs: 56.4 g
Fats: 11 g
Protein: 37 g