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Chicken parmesan casserole gets an easy upgrade here, turning the beloved Italian-American classic into a quick fix that only takes five ingredients. All you need is pasta, breaded chicken pieces, and gooey cheese and you’ve got a cozy meal everyone in the house will want. It’s way easier than messing around with hot oil and a bunch of steps like the usual chicken parm, but you keep all those flavors you crave.
I came up with this easy version after a wild, busy week when everyone at home wanted something comforting but there was no time for the original. The first time I made it, my husband immediately said we needed to make it a regular meal.
Savory Ingredients
- Penne Pasta: 16 ounces. Its tube shape holds lots of sauce and it’s super filling for the base.
- Breaded chicken strips: 16 ounces, fully cooked. You’ll get that crisp, familiar chicken parmesan vibe without any frying.
- Shredded mozzarella cheese: 20 ounces, preferably whole milk for super melty, stretchy cheese in every bite.
- Pasta sauce: 32 ounces. Go for a good jarred marinara—San Marzano tomatoes are especially tasty if you spot them.
- Parmesan cheese: 4 ounces, grated. Freshly grated is best but the canned stuff is totally cool for busy nights.
Easy-to-Follow Steps
- Bake Until Hot:
- Pop your dish in the oven for 30 minutes. The cheese on top should be melted and golden, and everything underneath will be nice and hot.
- Cheese Blanket:
- Toss the remaining mozzarella right over the top so it bubbles and gets golden in the oven.
- Build the Casserole:
- Scoop your mixture into a greased 9x13 pan and smooth it out. Pour that last cup of sauce over the whole thing so the top stays moist while baking.
- Mix It All Up:
- In a big bowl, combine chicken pieces, cooked pasta, 16 ounces of mozzarella, all the Parmesan, and almost all the sauce (leave about a cup for later). Give it a good toss so everything gets coated.
- Boil the Pasta:
- Fill a huge pot with salted water and get it boiling. Cook your penne only about 9 minutes—it should still feel a little firm because it’ll finish in the oven.
- Chop the Chicken:
- Use scissors (or a knife) to snip those cooked breaded chicken strips into bite-sized bits. That makes serving so much easier and you get chicken in every forkful.
- Heat Up the Oven:
- Set your oven to 350°F so it’s good and hot by the time you’re done with prep. That way, your casserole will bake up evenly.
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The jarred marinara makes this dish shine. If you spring for a higher-end sauce, the difference is pretty noticeable. My family especially likes it when I use one with roasted garlic since it really amps up the taste without any extra work for me.
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Recipe FAQs
- → What kind of chicken works best here?
Pick fully cooked frozen chicken strips, shredded rotisserie, or cooked chicken breasts. Grab whatever’s easiest or fits your taste!
- → How can I keep the pasta from getting mushy?
Make sure to cook the pasta just slightly underdone. It’ll soak up the sauce and finish cooking in the oven.
- → Can I swap out the pasta shape?
Definitely! Try using ziti, rigatoni, or any pasta that holds sauce and cheese well.
- → How should I store leftovers?
Put leftovers in an airtight container and refrigerate for up to three days. Reheat in a microwave or oven before eating.
- → Could I prep this dish in advance?
Sure thing! Assemble it, cover it up, and chill in the fridge for up to a day. Just bake a little longer if it’s cold.