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Chicken Parmesan casserole with golden melted mozzarella and Parmesan cheese fresh from the oven in a white baking dish

Chicken Parmesan Casserole

A hearty, family-friendly baked casserole with shredded chicken, pasta, marinara, and layers of melted mozzarella and Parmesan cheese. Ready in one hour with simple pantry ingredients.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cooked chicken shredded
  • 2 cups marinara sauce
  • 1 cup grated Parmesan cheese divided
  • 2 cups shredded mozzarella cheese divided
  • 2 cups cooked pasta penne or rotini recommended
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • salt and pepper to taste
  • fresh basil or parsley optional, for garnish

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Large mixing bowl
  • Aluminum foil

Method
 

  1. Preheat oven to 375 degrees F and lightly grease a 9x13-inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add shredded chicken, garlic powder, Italian seasoning, salt, and pepper. Stir and cook for about 5 minutes until warmed through.
  3. In a large mixing bowl, combine cooked pasta, marinara sauce, half the Parmesan, and half the mozzarella. Stir until well combined. Pasta should look slightly undercooked at this stage.
  4. Add the seasoned chicken to the pasta mixture and stir until evenly distributed.
  5. Pour the mixture into the prepared baking dish and spread evenly.
  6. Top with remaining mozzarella and Parmesan cheese.
  7. Cover with aluminum foil and bake for 30 minutes.
  8. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden brown. Let rest 5 minutes before serving. Garnish with fresh basil or parsley if desired.

Notes

Rotisserie chicken works great as a time-saving shortcut. The casserole can be assembled up to 24 hours in advance and refrigerated before baking. Add 10 extra minutes to covered bake time if going in cold. Leftovers keep for up to 4 days in the fridge and taste even better the next day.