I first made chicken parmesan casserole on a snowy weekend when I had leftover rotisserie chicken in the fridge and a strong craving for comfort food so I gathered what I had which included marinara cheese and pasta and just layered it all into a dish then slid it into the oven and hoped for the best and the result was so rich and satisfying that my family instantly asked me to write it down

Now I make this cheesy chicken bake whenever I want something warm filling and low-effort because it comes together quickly and it’s one of those crowd-pleasers that never fail and I love how it makes the whole kitchen smell like a cozy Italian kitchen which always makes everyone rush to the table with excitement

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

Cooked chicken – Provides protein and bulk to this hearty casserole
Marinara sauce – Adds rich tomato flavor and keeps the dish saucy
Mozzarella cheese – Melts beautifully and gives that gooey cheesy top
Parmesan cheese – Adds salty sharp flavor and crisps up perfectly
Pasta – I like using rotini or penne which hold onto the sauce well
Basil – Brings a burst of fresh flavor and color
Olive oil – Helps coat the pasta and gives the dish a rich finish
Garlic powder – Enhances the savory depth of the chicken and sauce
Salt and pepper – Balances and boosts all the flavors

Tools You’ll Need

Large pot – To cook the pasta until it’s just tender
Baking dish – Where all the layering and magic happens
Mixing bowl – For tossing the pasta with sauce and seasonings
Cheese grater – For fresh Parmesan if you’re grating it yourself
Spoon or spatula – To spread the layers evenly and mix ingredients
Foil – Useful to cover the dish during baking to prevent over-browning

Instructions

Step 1

I start by preheating my oven to 375°F

Step 2

While that heats up I cook the pasta just until al dente then I drain it and toss it with a little olive oil to keep it from sticking

Step 3

In a mixing bowl I combine the pasta with marinara sauce cooked chicken garlic powder salt and pepper then I stir it until everything is well coated

Step 4

I pour half of the pasta mixture into a greased baking dish then I sprinkle a layer of mozzarella and a bit of Parmesan over it

Step 5

I add the rest of the pasta mixture on top followed by another generous layer of mozzarella and Parmesan

Step 6

I cover the dish loosely with foil and bake it for 20 minutes then I remove the foil and bake for another 10 minutes until the cheese is bubbling and golden

Step 7

After pulling it out of the oven I let it rest for 5 to 10 minutes then I top it with fresh basil before serving

Tips

I’ve found shredded rotisserie chicken works perfectly and saves time

You can swap the marinara for spicy arrabbiata if you want some heat

Sometimes I add a layer of ricotta cheese for extra creaminess

Make it ahead and refrigerate it overnight then just bake when ready

Ways to Serve

I like to serve this with a side of garlic bread or focaccia to scoop up any extra sauce

A crisp green salad with balsamic vinaigrette makes a great fresh pairing

During holidays or potlucks I double the recipe and bake it in a large casserole dish for sharing

Frequently Asked Questions

Can I make chicken parmesan casserole ahead of time?

Yes you can assemble it ahead and keep it in the fridge for up to 24 hours before baking

Can I freeze chicken parmesan casserole?

Definitely it freezes well just cover it tightly and store for up to 2 months

What kind of chicken works best in chicken parmesan casserole?

Any cooked chicken works but I prefer shredded rotisserie chicken for ease and flavor

See You in the Kitchen

I hope you give this chicken parmesan casserole a try! It’s easy cheesy and exactly what you want on a cozy night. Let me know how it turned out or if you made any fun tweaks! Don’t forget to save this one to your go-to comfort food collection.

Happy Cooking!