Chicken Parmesan Casserole

This Chicken Parmesan Casserole is a cozy, family-friendly dinner that gives you all the flavors of classic chicken parm with a fraction of the effort. Tender pasta, rich marinara, and melty cheese come together with crispy breaded chicken for a satisfying baked dish everyone will love. It’s ideal for busy weeknights, potlucks, or when you need a warm, comforting meal that feeds a crowd. Simple to prep and always a hit, this casserole is sure to become a regular in your rotation.

Ingredients

• ¾ lb rigatoni pasta
• 1 (32 oz) jar marinara sauce
• 3 cups mozzarella cheese, grated and divided
• ½ cup finely grated Parmesan cheese
• 4–6 frozen breaded chicken tenders, thawed

Directions

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Cook rigatoni 1 minute less than package directions; drain and return to pot.
3. Stir in marinara, ⅓ of the Parmesan, and 1 cup mozzarella; toss to combine.
4. Slice thawed chicken tenders into strips.
5. Add half the pasta mixture to the baking dish.
6. Top with half the chicken strips, ⅓ of the Parmesan, and 1 cup mozzarella.
7. Add remaining pasta, then top with remaining chicken, Parmesan, and mozzarella.
8. Bake 25–30 minutes, until browned and crisp on top.
9. Garnish with parsley, if desired, and serve warm.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 480 kcal | Servings: 6

Tips

• For extra texture, broil the casserole for the last 2–3 minutes to crisp the cheese topping.
• Leftovers keep well for up to 3 days and reheat perfectly in the oven.

FAQ

Can I use grilled chicken instead of breaded?
Yes—breaded adds classic chicken parm flavor, but grilled works for a lighter option.

Can I swap the pasta shape?
Absolutely. Penne, ziti, or corkscrew pasta all work well.

Do I need to thaw the chicken tenders first?
Yes—thawing ensures even slicing and proper heating in the casserole.

Can I add veggies?
Spinach, mushrooms, or roasted zucchini make great additions.

Can this be made ahead?
Yes—assemble up to 24 hours in advance, cover, refrigerate, and bake when ready.