Description

This Chicken Parmesan Casserole is everything you love about the Italian classic—tender chicken, rich tomato sauce, and layers of bubbling, melty cheese—transformed into one glorious, crowd-pleasing bake. It’s cozy, cheesy, and ready to feed a hungry table with minimal effort and maximum flavor. Using rotisserie chicken, pasta, and a golden, buttery breadcrumb topping, this recipe delivers all the nostalgic comfort of Nonna’s kitchen with a modern, weeknight-friendly twist.

Ingredients

Scale

1 rotisserie chicken, shredded (~3 cups)
½ lb pasta (penne or rotini), cooked al dente
1 (24 oz) jar marinara or tomato basil pasta sauce
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
¾ cup panko breadcrumbs
2 tbsp melted butter
1 tsp Italian seasoning
½ tsp garlic powder
Salt & pepper to taste
Fresh parsley or basil, chopped (for garnish)

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook pasta to al dente, drain (do not rinse).
Mix base: In a large bowl, combine shredded chicken, pasta, sauce, 1½ cups mozzarella, Parmesan, and seasonings. Mix well and taste to adjust seasoning.
Assemble: Spread the mixture evenly into the prepared dish. Top with remaining ½ cup mozzarella.
Make topping: In a small bowl, mix panko with melted butter and Italian seasoning. Sprinkle evenly over the top and press lightly.
Bake uncovered for 25–30 minutes until bubbly and golden. Broil 1–2 minutes for extra crunch (optional).
Rest & Serve: Let cool 5–10 minutes before serving. Garnish with chopped basil or parsley.

Nutrition (per serving, 6 servings):

Notes

Spicy Arrabbiata: Add ½ cup chopped spicy sausage and use spicy sauce.
Veggie Boost: Stir in sautéed spinach, mushrooms, or zucchini.
White Parm: Swap red sauce for Alfredo and add fresh basil.
Crispy Finish: Mix 1 tbsp Parmesan into the panko for extra crunch.

Nutrition

Calories: 460 cal Per Serving
Fat: 20g
Carbohydrates: 35g
Protein: 30g