Description

How to make Quick Chicken Parmesan Casserole with tender chicken, marinara, and melted cheese that your whole family will adore.

Ingredients

Scale

Main Components:
3 cups cooked chicken, shredded or diced
24 ounces marinara sauce, your favorite brand
12 ounces penne pasta, or ziti, uncooked
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
Aromatics & Flavor Builders:
1 tablespoon olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons Italian seasoning
Seasonings:
½ teaspoon salt, or to taste
¼ teaspoon black pepper, freshly ground
¼ teaspoon red pepper flakes, optional
Toppings & Fresh Finish:
½ cup Panko breadcrumbs
¼ cup fresh basil, chopped
2 tablespoons fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Sauté Aromatics: Start your Quick Chicken Parm Casserole by heating olive oil in a large pot. Sauté diced onion until softened, about 5-7 minutes. Add minced garlic and Italian seasoning, cooking for another minute until fragrant. This builds your flavor base.
Simmer Sauce: Pour in your favorite marinara sauce, cooked chicken, salt, pepper, and red pepper flakes (if using) to the pot with the aromatics. Stir well to combine everything. Let it gently simmer for 5-10 minutes.
Cook Pasta: While the sauce simmers, cook the penne pasta according to package directions until al dente. This is crucial for a great texture in your finished dish. Drain the pasta thoroughly and set aside, ready for the next step.
Combine & Layer: Add the cooked penne directly into the simmering sauce mixture, stirring gently to coat. Spread half of this pasta mixture into a 9×13 inch baking dish. Sprinkle with 1 cup mozzarella and ¼ cup Parmesan cheese.
Top Cheese: Now, spread the remaining pasta mixture evenly over the first cheese layer. Top this with the remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese. This layering ensures gooey, cheesy goodness throughout your Chicken Parmesan Casserole Quick.
Bake Casserole: Preheat your oven to 375°F (190°C). In a small bowl, toss Panko breadcrumbs with a drizzle of olive oil; sprinkle over the casserole. Bake for 25-35 minutes until bubbly and golden brown.
Rest & Serve: Remove the Quick Chicken Parm Casserole from the oven and let it rest for 5-10 minutes. This allows the sauce to set and prevents it from being too runny. Garnish generously with fresh chopped basil and parsley.

Notes

Always cook pasta al dente and rest the casserole for 5-10 minutes after baking to prevent a mushy or runny dish.

Store cooled leftovers in an airtight container in the refrigerator for 3-4 days for best freshness and safety.

Substitute penne with similar short pasta like rigatoni, or use any cooked, shredded chicken, including rotisserie chicken.

Serve warm and bubbly, garnished with fresh basil. Pair with a crisp green salad or warm garlic bread for a complete meal.

Prep the sauce and cook pasta up to two days ahead, storing separately. Assemble just before baking for optimal texture and cheese.

**Allergy Information:** Dairy, Gluten