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.