Chicken Parmesan Casserole

No boiling pasta or breading chicken to make this casserole spin on classic chicken parmesan. An incredibly easy dinner the whole family will love!

Chicken Parmesan Casserole

We definitely welcomed winter here in Dallas this week and all I’m craving is warm and comforting food to keep me from freezing to death. Okay, it’s only in the 30’s, but that’s still pretty darn cold. I know many of you live in places where it’s below zero right now and you’re probably laughing at me for saying I’m freezing, but I’m such a wimp when it comes to winter. Brrrr!

As soon as the temps started to drop, I started planning out all the yummy soups, stews and casseroles I love to make during cold weather. I try to keep them simple so I have more time to snuggle up under a blanket and complain about how cold I am! 😉

Chicken Parmesan Casserole

Everybody loves chicken Parmesan and this spin on the Italian classic is so easy you’ll want to make it every night of the week.

Chicken Parmesan Casserole

And when I say easy, I mean easy easy! You don’t even have to boil the pasta. It just cooks as it bakes. I have to admit, I was kinda proud of myself when I thought to try baking the pasta without boiling it first. Game changer! No time wasted waiting for water to boil and the pasta bakes up perfectly…not too soft, not too firm!

Oh, and you don’t have to bread the chicken either. Pieces of chicken are baked in with the pasta and then the casserole is covered in a savory parmesan streusel that creates the same cheesy crisp coating everyone loves about chicken parmesan.

Chicken Parmesan Casserole

You’re going to want to bake this casserole over and over and over again, it’s so darn delicious and super easy!

Chicken Parmesan Casserole

Enjoy the yumminess!

~Maegan

Chicken Parmesan Casserole
 
Prep time
Cook time
Total time
 
No boiling pasta or breading chicken to make this casserole spin on classic chicken parmesan. An incredibly easy dinner the whole family will love!
Author:
Recipe type: Meals
Serves: 8-10
Ingredients
  • 1 (16 ounce) package penne pasta
  • 1 pound boneless, skinless chicken breasts, cut into small pieces
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 (24 ounce) jar marinara
  • 2 cups low-sodium chicken broth
  • 1-1/2 cups shredded mozzarella
  • Parmesan Streusel:
  • ¼ cup unsalted butter, melted
  • ¾ cup panko
  • ½ cup shredded Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ¼ cup thinly chopped fresh basil
Instructions
  1. Preheat oven to 425°F. Lightly grease a 9x13-inch baking pan or dish with cooking spray and set aside.
  2. In a large bowl, stir together the pasta, chicken pieces, 1 teaspoon Italian seasoning, salt, pepper, marinara and chicken broth. Pour evenly into prepared pan. Cover pan tightly with foil and bake for 45 minutes.
  3. While the pasta is baking, prepare the Parmesan streusel. In a medium bowl, whisk together the melted butter, panko and 1 teaspoon Italian seasoning. Stir in the parmesan.
  4. Once pasta has baked for 45 minutes, remove the foil from the pan and gently stir pasta mixture around. Sprinkle with mozzarella cheese and then the Parmesan streusel. Return to the oven and bake for 15 minutes until cheese is melted and streusel is crisp.
  5. Sprinkle with chopped fresh basil just before serving.
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Comments

  1. Yep, I absolutely want some of this casserole, especially since it’s felt so wintery recently! Something about the chilly weather makes me crave all those warm and comforting dishes, and this Chicken Parmesan Casserole sounds like the perfect combination for a cold winter’s day!

    • MaeganMaegan

      Hi Sarah! I’m not sure as I’ve never cooked with rice pasta. If it cooks similar to regular pasta, I’d say it would be worth a try. Let me know how it turns out if you try it.

  2. Pam-ny

    Absolutely delicious and I’m delighted that it is so easy to make! Have made it three times now, each time tweaking to our own tastes. Family has loved it! Thank you!!!

    • MaeganMaegan

      Hi Jan! Yes, I just prefer panko because they’re bigger and crispier, but regular bread crumbs would still taste great too. Enjoy!

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