This creamy Chicken Parmesan Casserole brings together penne pasta, tender diced chicken, zesty marinara, and plenty of melted mozzarella, finished with a golden Parmesan–breadcrumb topping. Ready in under an hour, it’s a reliable weeknight meal that’s hearty and comforting.
This chicken parmesan casserole is simple, satisfying, and full of flavor. There’s no need to pre-cook the pasta: just combine the ingredients, transfer to a baking dish, and let the oven finish the job. Casseroles are perfect for busy nights, and this one is flexible enough to adapt to what you have on hand—add vegetables, swap proteins, or adjust seasonings for a new twist.
Why I Love This Chicken Parmesan Casserole
- Quick: About ten minutes of hands-on prep and the oven does the rest.
- Adaptable: Easily add veggies, use different proteins, or swap pasta shapes.
- Makes a lot: This recipe yields roughly eight servings, great for families, guests, or leftovers.
Recipe Ingredients
Below are the main ingredients you’ll need. Exact amounts are listed in the recipe card further down.
For the Pasta
- Penne: Or another tube-shaped pasta like ziti.
- Chicken: Diced chicken breast, about 1 pound.
- Marinara Sauce: Homemade or your favorite jarred sauce.
- Chicken Broth: Regular or low-sodium to control saltiness.
- Salt & Pepper: Simple seasoning to brighten flavors.
- Mozzarella: Shredded mozzarella for a melty cheese layer.
For the Parmesan Topping
- Parmesan: Freshly grated or pre-grated.
- Breadcrumbs: Panko gives a light, crisp texture, but regular breadcrumbs work.
- Butter: Melted to bind the topping.
- Italian Seasoning: Or a mix of dried basil and oregano.
- Fresh Herbs: Basil or parsley for garnish.
How To Make Chicken Parmesan Casserole
This dish layers marinara, pasta, and chicken under a bubbly cheese crust and a crunchy Parmesan streusel for a comforting, crowd-pleasing bake.
- Make the filling: Preheat the oven and combine uncooked penne, diced chicken, marinara, chicken broth, salt, and pepper in a large bowl.
- Transfer to a baking dish: Pour the mixture into a greased casserole dish, spreading evenly.
- Bake covered: Cover with foil and bake about 30 minutes, until the pasta starts to become tender and the chicken cooks through.
- Prepare the topping: Mix grated Parmesan, Panko breadcrumbs, melted butter, and Italian seasoning in a small bowl.
- Add the cheese: Remove foil, sprinkle shredded mozzarella over the casserole.
- Add the streusel: Evenly distribute the breadcrumb–Parmesan topping over the cheese.
- Finish baking: Bake uncovered 10–20 minutes more until the cheese is melted and the topping is golden and crisp.
- Rest and serve: Let the casserole sit 5–10 minutes, then garnish with fresh herbs and serve hot.
Recipe Tips & Variations
This casserole is easy to customize. Add vegetables, change the pasta shape, or swap the protein to suit your tastes. A few ideas:
- Change the pasta: Use ziti or another shaped pasta so the sauce clings well—avoid thin long pastas like spaghetti for this bake.
- Let it set: Allow the casserole to rest 5–10 minutes after baking to firm up for cleaner servings.
- Add vegetables: Stir in baby spinach, mushrooms, zucchini, or roasted red peppers to make it more balanced.
- Swap the protein: Use leftover roast turkey, cooked sausage, or crumbled bacon instead of chicken for a different flavor profile.
Serving Suggestions
Serve this casserole with a crisp green salad dressed in a light vinaigrette and extra vegetables for freshness. Other good sides include crusty bread to soak up sauce and roasted or sautéed vegetables.
- Bread: Crusty slices or dinner rolls pair well to mop up the sauce.
- Salad: A simple green salad, an avocado–tomato salad, or a fruit salad provides contrast to the rich casserole.
- Vegetables: Roasted asparagus, sautéed green beans, or garlic-buttered Romano beans complement the dish nicely.
How to Store & Reheat Leftovers
Cool the casserole, then store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw frozen portions overnight in the fridge before reheating.
To reheat: microwave individual portions in 1-minute increments until hot, or reheat covered in a 350°F oven until warmed through. For best texture, reheat in an oven-safe dish so the topping stays crisp.
More Easy Casserole Recipes To Try
- Hamburger Potato Casserole
- Tuscan Baked Rigatoni
- Mexican Chicken Casserole
- Squash and Zucchini Casserole
- Easy Cheeseburger Casserole
- Chili Cornbread Casserole
Chicken Parmesan Casserole
Ingredients
- 16 ounces uncooked penne pasta
- 1 pound chicken breasts, diced into bite-sized pieces
- 3 cups marinara sauce
- 3 cups low-sodium chicken broth
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 cups shredded mozzarella cheese
For the Parmesan Streusel:
- ½ cup grated Parmesan cheese
- ⅔ cup Panko breadcrumbs
- 2 tablespoons unsalted butter
- 1 teaspoon Italian seasoning
- fresh chopped herbs such as basil or parsley, for garnish
Instructions
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Preheat the oven to 375°F.
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In a large bowl, combine the uncooked penne, marinara, chicken broth, salt, pepper, and diced chicken. Stir until the pasta is evenly coated.
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Transfer the mixture to a greased casserole dish and spread it evenly.
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Cover with foil and bake for 30 minutes, allowing the pasta to soften and the chicken to cook through.
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Meanwhile, mix grated Parmesan, Panko, melted butter, and Italian seasoning in a small bowl to make the streusel.
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Remove the foil, then sprinkle shredded mozzarella over the casserole.
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Top the cheese with the Parmesan streusel, spreading it evenly.
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Bake uncovered an additional 15 minutes, or until the cheese is melted and the topping is golden and crisp.
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Remove from the oven and let rest 5–10 minutes. Garnish with chopped basil or parsley and serve hot.
Nutrition
Nutritional info is an estimate. Values may vary depending on ingredients and preparation.
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