Description
This chicken Parmesan casserole is a busy weeknight favorite, featuring saucy, cheesy layers of shredded chicken and pasta in marinara, baked until golden and bubbly.
Ingredients
- 4 cups cooked chicken, shredded
- 2 cups marinara sauce
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 cups cooked pasta (penne or rotini recommended)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet, warm olive oil over medium heat, then add shredded chicken, garlic powder, Italian seasoning, salt, and pepper. Cook for about 4-5 minutes until heated through.
- In a mixing bowl, combine cooked pasta with marinara, half of the Parmesan, and half of the mozzarella. Mix until coated.
- Fold the seasoned chicken into the pasta mixture, then transfer to the baking dish and spread evenly.
- Top with remaining mozzarella and Parmesan, cover with foil, and bake for 30 minutes.
- Remove foil and bake for another 10 minutes until cheese is bubbly and golden.
- Let rest for 5-10 minutes, garnish with basil or parsley, and serve warm.
Notes
Use rotisserie chicken for quicker prep. Can be made ahead and refrigerated overnight, add extra bake time if starting straight from the fridge.