Chicken Parmesan Casserole
This Chicken Parmesan Casserole is a comforting and delicious dish that combines tender chicken, marinara sauce, and gooey cheese, all baked to perfection. It's a great option for a family meal, and it’s packed with flavor while being easy to prepare.
Equipment
- 1 9x13-inch baking dish
- 1 large skillet
- 1 mixing bowl
- 1 cooking spoon
- 1 measuring cups and spoons
- 1 aluminum foil
- 1 oven
Ingredients
- 4 cups cooked chicken, shredded You can use rotisserie chicken to save time.
- 2 cups marinara sauce
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 cups cooked pasta (e.g., penne or rotini)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- to taste salt salt
- to taste pepper pepper
- for garnish fresh basil or parsley Optional garnish.
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the shredded chicken, garlic powder, Italian seasoning, salt, and pepper. Stir to combine and heat for about 5 minutes until warmed through.
- In a mixing bowl, combine the cooked pasta, marinara sauce, half of the Parmesan cheese, and half of the mozzarella cheese. Mix well.
- Add the seasoned chicken to the pasta mixture and mix until everything is evenly distributed.
- Pour the casserole mixture into the greased 9x13-inch baking dish. Spread it evenly.
- Top the casserole with the remaining mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
- Once done, take it out of the oven and let it cool for a few minutes. Garnish with fresh basil or parsley, if using.
- Serve warm and enjoy!
Notes
You can use rotisserie chicken to save time.
Feel free to add vegetables like spinach or bell peppers to the chicken mixture for extra nutrition.
To make this dish lighter, use reduced-fat cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.