Chicken Parmesan Casserole
A comforting baked pasta dish with chicken, marinara sauce, and melted cheese, all in one dish.
Equipment
- 9x13-inch Casserole Dish
- Large Pot
Ingredients
- 16 oz penne pasta
- 1 lb cooked chicken (shredded or cut into bite-sized pieces)
- 2 teaspoons Italian seasoning
- 2 cups shredded mozzarella cheese (divided)
- 1 cup shredded Parmesan cheese (divided)
- 48 oz marinara or spaghetti sauce (about 1½ standard jars)
- Chopped basil (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, Italian seasoning, marinara sauce, and half a cup each of mozzarella and Parmesan cheese. Stir until well combined.
- Transfer the mixture into a greased 9x13-inch casserole dish and spread evenly. Cover with foil.
- Bake in the preheated oven for 30 minutes.
- Remove the foil and sprinkle the remaining mozzarella and Parmesan cheese on top. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped basil, if desired, and let cool slightly before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.