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Easy Chicken Parmesan Casserole

All the beloved flavors of classic chicken parmesan, simplified into a hearty, one-dish casserole. Tender chicken, tangy marinara, and gooey cheese bake together for a comforting, family-friendly meal that's faster than the traditional version.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1 24-ounce jar good quality marinara sauce about 3 cups
  • 8 ounces mozzarella cheese shredded, divided
  • 1/2 cup grated Parmesan cheese divided
  • 8 ounces penne pasta or other short pasta like rigatoni, cooked al dente
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon fresh parsley or basil chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Large mixing bowls
  • Chef's knife and cutting board
  • Measuring cups and spoons
  • Large pot for boiling pasta

Method
 

  1. Preheat your oven to 375°F (190°C). In a large bowl, toss the cubed chicken with olive oil, oregano, garlic powder, onion powder, salt, and pepper. Trust me, seasoning the chicken directly before cooking is the key to building flavor in every bite.
  2. In a separate large bowl, combine the cooked pasta, marinara sauce, 1 cup of the shredded mozzarella, and 1/4 cup of the grated Parmesan. Stir until everything is evenly coated. This is your saucy, cheesy base.
  3. Transfer the pasta mixture to a greased 9x13-inch baking dish, spreading it evenly. Scatter the seasoned chicken cubes evenly over the top of the pasta. Believe me, placing the chicken on top ensures it gets beautifully browned and cooked through without drying out.
  4. In a small bowl, mix the panko breadcrumbs with the melted butter and the remaining 1/4 cup of Parmesan. Sprinkle this mixture evenly over the chicken, then top with the remaining mozzarella cheese. Tip from me: The butter helps the panko get perfectly golden and crisp.
  5. Bake for 30-35 minutes, or until the chicken is cooked through (165°F internal temperature), the sauce is bubbling around the edges, and the top is a deep golden brown. If you want more color, broil for the final 1-2 minutes, watching closely.
  6. Remove from the oven and let the casserole rest for 5-10 minutes. This allows the sauce to thicken slightly so it doesn't run everywhere when you serve it. Garnish with fresh herbs, then step back and admire your beautiful, bubbling creation before serving.

Notes

Chef's Tips:
• For the crispiest topping, use panko breadcrumbs; they stay crunchier than regular breadcrumbs in a saucy casserole.
• Avoid overcooking the pasta. Cook it 1-2 minutes less than package directions (al dente) as it will continue to cook in the oven.
• Serve with a simple green salad dressed with Italian vinaigrette to cut through the richness.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) before serving.
• Refrigerate leftovers within 2 hours of cooking.