Can I use cooked chicken instead of raw?

Absolutely! Stir in diced or shredded cooked chicken at the beginning, and you can cut the initial covered baking time by about 10 minutes since you’re only cooking the pasta.

Is it possible to assemble this casserole ahead of time?

Definitely. Assemble everything except the breadcrumb topping, cover, and refrigerate up to a day before baking. Just add the panko and parmesan before popping it in the oven.

What’s the best way to get that really crisp breadcrumb topping?

Toss the panko with a tablespoon of olive oil before adding, and don’t skip the final bake uncovered. Broil for a couple of minutes at the end if you want extra crunch—but watch closely!

Can I make this with a different pasta shape?

Certainly! Any short, sturdy pasta like penne or ziti will work well. Just make sure you’re using a pasta that can stand up to baking and won’t overcook too quickly.

Chicken Parmesan Casserole Recipe

Description

This Chicken Parmesan Casserole is a comforting one-pot meal that features juicy chicken, robust marinara, tender rigatoni, and a golden, cheesy breadcrumb topping. It’s a modern twist on classic chicken parmesan with everything baked in a single dish for easy preparation and ultimate flavor.

Ingredients

Units Scale

Main Ingredients

1 1/2 lb chicken breasts, skinless and boneless, diced into bite-size cubes
4 garlic cloves, minced
1 tbsp Italian seasoning
1 tsp oregano
16 oz rigatoni pasta, uncooked
24 oz jar marinara sauce
3 cups water
1 tsp salt
1/2 tsp black pepper
2 cups shredded mozzarella

Topping

1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese

Garnish

Fresh basil, chopped

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Instructions

Preheat Oven – Preheat your oven to 375°F (190°C) to ensure even cooking.
Prepare the Chicken Mixture – In a large oven-safe casserole dish, combine the diced chicken breasts, minced garlic, Italian seasoning, oregano, salt, and black pepper. Mix well to evenly coat the chicken pieces with the seasonings.
Add Pasta and Sauce – Add the uncooked rigatoni, marinara sauce, and water to the dish. Stir until all ingredients are thoroughly combined and the pasta is submerged in sauce.
Add Cheese – Sprinkle the shredded mozzarella evenly over the top of the casserole mixture.
Prepare the Topping – In a small bowl, mix together the Panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the mozzarella layer to create a crispy topping.
Bake – Cover the casserole with aluminum foil and bake in the preheated oven for 35 minutes. Then, uncover and bake for an additional 10-15 minutes, until the pasta is tender and the topping is golden and crispy.
Garnish and Serve – Remove the casserole from the oven and let it cool slightly. Garnish with freshly chopped basil before serving for a burst of fresh flavor.

Notes

You can substitute rigatoni with penne or ziti if desired.
For added flavor, sauté the chicken and garlic prior to assembling the casserole.
If you like a spicier dish, add a pinch of crushed red pepper flakes to the sauce mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe can be assembled ahead and baked when ready to serve.

Nutrition

Serving Size: 1/6 of casserole
Calories: 600
Sugar: 8g
Sodium: 1280mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 4g
Protein: 40g
Cholesterol: 85mg