Chicken Parmesan Casserole

This comforting Chicken Parmesan Casserole brings all the flavors your family craves in one easy dish! Kids and adults will absolutely love the melty cheese, crispy topping, and tender pasta all baked together. Plus, it’s packed with protein and uses whole wheat pasta to keep everyone satisfied and happy.

Recipe Details

Timing & Servings: Active Time: 25 minutes, Total Time: 50 minutes, Serves: 6 people.

Nutrition Profile: No Added Sugar, Gut Healthy, Mediterranean Diet, Sesame-Free, Weight Loss, Diabetes-Friendly, Nut-Free, Soy-Free, High-Fiber, Heart-Healthy, Healthy Cholesterol, High-Protein, Egg-Free.

Nutrition Facts (per serving): 412 Calories, 17g Fat, 43g Carbs, 27g Protein.

Ingredients You’ll Need

Whole-wheat rotini: You’ll need 8 ounces, which is about half a standard box. I love using whole wheat because it adds extra fiber and keeps everyone full longer!

Extra-virgin olive oil: 4 tablespoons total, but we’ll divide it up as we cook. This adds such great flavor and helps everything come together perfectly.

Onion: 1 cup chopped up, which is usually one medium onion. Yellow or white onions work great – use whatever you have on hand!

No-salt-added crushed tomatoes: 3 cans that are 15 ounces each. This makes the most amazing sauce base that’s not too salty.

Garlic powder: 2 teaspoons gives us that perfect garlicky flavor without any chopping. So much easier than fresh garlic!

Dried oregano: 1 teaspoon brings that classic Italian taste we all love in chicken parmesan.

Crushed red pepper: ¾ teaspoon adds just a tiny bit of heat. Don’t worry – it’s not spicy at all!

Dried basil: ½ teaspoon gives us more of that Italian herb goodness.

Salt: ½ teaspoon to bring out all the flavors perfectly.

How to Make Chicken Parmesan Casserole

Step 1: Preheat your oven to 400°F and lightly spray a 9-by-13-inch baking dish with cooking spray. Bring a large pot of water to a boil and cook the rotini according to the package directions. Drain it well when it’s done.

Step 2: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3 minutes, stirring until it starts to get soft and smell amazing.

Step 3: Add the crushed tomatoes, garlic powder, oregano, crushed red pepper, basil, and salt to the skillet. Bring everything to a gentle simmer and cook for 3 minutes, stirring to warm it all through. Then stir in the shredded chicken and cooked pasta.

Step 4: Transfer this yummy mixture to your prepared baking dish and sprinkle the mozzarella cheese evenly over the top. It’s going to look so good already!

Step 5: In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, chopped parsley, and the remaining 2 tablespoons of olive oil. Sprinkle this mixture over the whole casserole.

Step 6: Bake for 25 to 30 minutes until it’s hot and bubbly and the topping turns golden brown. Let it cool for just a few minutes before serving.

Easy and Quick Chicken Parmesan Casserole Version

Want to make this even faster? You can totally skip making the sauce from scratch! Just use 3 cups of your favorite jarred marinara sauce instead of the crushed tomatoes and all those seasonings. Mix it with the cooked pasta and chicken, then top with cheese and breadcrumbs just like the original recipe. You’ll save about 10 minutes and it still tastes incredible!

Serving Ideas

This casserole is pretty much a complete meal all by itself! If you want to add a little something extra, a simple green salad with Italian dressing goes perfectly. Garlic bread is always a hit too, or you could serve some steamed broccoli on the side for extra veggies.

Storage

Store any leftovers covered in the fridge for up to 4 days. To reheat, just pop individual portions in the microwave for 1-2 minutes until heated through. You can also reheat the whole dish in a 350°F oven for about 15 minutes if you’re serving the family again.

Substitutions

No whole wheat pasta? Regular pasta works just fine! You can swap the rotini for penne, rigatoni, or any short pasta shape you have. If you don’t have panko breadcrumbs, regular breadcrumbs work great too. Turkey can easily replace the chicken if that’s what you have on hand.

Pro Tips

Make it ahead: You can assemble this whole casserole the day before and keep it covered in the fridge until you’re ready to bake it!
Extra cheesy: Add an extra ½ cup of mozzarella if your family loves lots of cheese like mine does.
Perfect pasta: Don’t overcook the pasta since it’ll cook more in the oven. Slightly underdone is perfect!
Golden topping: If the top isn’t as golden as you’d like, just pop it under the broiler for 1-2 minutes at the end.

FAQs

Can I use fresh herbs instead of dried?

You bet! Use about 3 times as much fresh herbs as dried. So if the recipe calls for 1 teaspoon dried oregano, use 3 teaspoons (or 1 tablespoon) fresh oregano. Fresh herbs taste amazing in this dish!

What’s the best way to shred cooked chicken?

The easiest way is to use two forks and just pull the chicken apart. If you’re using rotisserie chicken from the store, just remove the skin and bones first, then shred away. A stand mixer with the paddle attachment also works great if you have a lot of chicken to shred!

Can I freeze this casserole?

Sure! You can freeze it before or after baking. If freezing before baking, assemble everything, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking. If freezing after baking, cool completely first, then freeze for up to 2 months.

My family doesn’t like spicy food. Can I skip the crushed red pepper?

No worries at all! The crushed red pepper just adds a tiny bit of warmth, but you can totally leave it out. The casserole will still taste incredible without it. You’ve got this!

I hope your family loves this cozy casserole as much as mine does! Let me know how it turns out for you – I always love hearing about your cooking adventures. Happy cooking, friend!