Description
This Chicken Parmesan Casserole offers irresistible flavors with simple preparation. Made with rotini pasta, tender chicken, and creamy cheese, it’s a hearty dish perfect for a quick dinner or a comforting family meal.
Ingredients
Scale
- 8 ounces rotini pasta
- 24 ounces marinara sauce
- 1 teaspoon Italian seasoning
- 3 cups chicken cooked and shredded (such as rotisserie chicken)
- 3 cups mozzarella cheese shredded, divided
- 1 cup Parmesan cheese grated, divided
- ½ cup panko breadcrumbs
- 2 Tablespoons butter melted
- 1/4 teaspoon salt
- Fresh basil for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Cook the rotini pasta according to package instructions. Drain and place in a large mixing bowl.
- Stir in the marinara sauce, Italian seasoning, shredded chicken, 1 cup of mozzarella cheese, and 1/4 cup of grated Parmesan cheese until evenly mixed.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Top with the remaining 1 cup of mozzarella cheese and 1/4 cup of grated Parmesan cheese.
- In a small bowl, combine panko breadcrumbs, melted butter, and salt. Sprinkle the mixture over the cheese layer.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until cheese is melted and breadcrumbs are golden brown.
- Let it rest for 5 minutes, then garnish with fresh basil before serving.
Notes
For extra flavor, you can add sautéed vegetables such as bell peppers or spinach to the pasta mixture.
If you prefer a crunchier topping, increase the panko breadcrumbs to 3/4 cup and adjust the butter accordingly.
This casserole can be prepared ahead and refrigerated before baking for a convenient make-ahead meal.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 930mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: -
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg