Description
How to make a quick Chicken Parmesan Casserole with tender chicken, marinara, and melted cheese that’s perfect for a fast family dinner.
Ingredients
- Main Components:
- 3 cups shredded or diced cooked chicken breast
- 24–28 ounces (about 3 cups) good quality marinara sauce
- 12 ounces penne pasta
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for topping
- Flavor Builders:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- Seasonings:
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Finishing Touches:
- 1/2 cup Panko breadcrumbs
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Cook Pasta & Sauté: Boil penne until al dente, drain. Meanwhile, sauté chopped onion in olive oil over medium heat until soft. Add minced garlic and dried oregano, cooking for 1 minute until fragrant. This sets a flavorful base for your casserole.
- Mix Ingredients: In a large bowl, combine the shredded cooked chicken, marinara sauce, chicken broth, salt, and black pepper. Stir in the sautéed onion-garlic mixture until well combined. This forms the flavorful core of our Chicken Parmesan Casserole Quick.
- Fold in Pasta: Gently fold the al dente penne pasta into the chicken and sauce mixture until evenly coated. Stir in 1 cup of mozzarella cheese and 1/4 cup of grated Parmesan cheese. Ensure everything is well distributed for a perfect bite.
- Assemble Casserole: Pour the Chicken Parmesan Casserole Quick mixture into a greased 9×13 inch baking dish, spreading evenly. Top with the remaining 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese. This layer will become wonderfully gooey.
- Bake & Brown: Bake the casserole at 375°F (190°C) for 20-25 minutes until bubbly around the edges. Sprinkle the Panko breadcrumbs and remaining Parmesan over the top. Continue baking for 10-12 minutes until golden brown and delicious.
- Rest & Serve: Let your Chicken Parmesan Casserole Quick rest for 5-10 minutes before serving; this allows the cheese to set. Garnish with fresh chopped parsley for a vibrant finish. Enjoy this comforting, fuss-free meal!
Notes
Always rest the casserole 5-10 minutes after baking; this prevents a soupy consistency and allows cheese to set.
Store leftover casserole in an airtight container in the refrigerator for 3-4 days, always checking for freshness.
Substitute penne with ziti, rotini, or farfalle; cook pasta al dente to ensure it holds up well in the casserole.
Serve hot from the oven, garnished with fresh parsley and Parmesan, alongside a crisp green salad or garlic bread.
Assemble the casserole up to 24 hours ahead and refrigerate, or freeze unbaked for up to 3 months.
Caramelize onions longer than specified for a sweeter, deeper flavor base, enhancing the casserole’s overall taste.
**Allergy Information:** Dairy, Gluten