I still remember the first time I turned leftover rotisserie chicken into this comforting Chicken Parmesan Casserole — it felt like restaurant food with none of the fuss. This layered, cheesy bake takes pantry staples and an afternoon chicken into a family-friendly, weeknight-ready dinner. If you like simple chicken dinners that stretch a rotisserie bird and please picky eaters, this is a keeper; you can also browse other easy chicken dishes for more weeknight inspiration.
Why you’ll love this dish
This casserole combines everything people look for in a crowd-pleasing meal: tender shredded chicken, saucy pasta, and gooey, browned cheese on top. It’s fast to assemble, forgiving of ingredient swaps, and scales well for feeding a family or sending a container to a neighbor.
“Comfort food that tastes like you spent hours on it — but comes together in under 30 minutes of active time. A new weeknight favorite.”
Reasons to make it:
- Uses cooked chicken (rotisserie saves time and adds flavor).
- Pantry-friendly: marinara, pasta, and cheese are common staples.
- Kid-approved and good for potlucks or meal prep.
- Bakes into an attractive, sliceable casserole for easy serving.
How this recipe comes together
Step-by-step overview: heat and season shredded chicken, fold it into saucy cooked pasta with cheeses, transfer to a greased 9×13-inch pan, top with more cheese, then bake covered and finish uncovered so the top turns golden and bubbly. Expect about 10–15 minutes active prep and 40 minutes in the oven.
Why this order matters:
- Warming the chicken with seasonings builds flavor so every bite tastes seasoned, not bland.
- Mixing cheeses into the pasta creates a creamy interior; the extra cheeses on top give a classic browned crust.
- Covering the dish for the first 30 minutes traps moisture so the pasta stays tender; uncovering crisps the top.
What you’ll need
- 4 cups cooked chicken, shredded (rotisserie chicken works great).
- 2 cups marinara sauce (use your favorite store-bought or homemade).
- 1 cup grated Parmesan cheese (freshly grated is best).
- 2 cups shredded mozzarella cheese.
- 2 cups cooked pasta (penne, rotini, or similar shapes).
- 1 tablespoon olive oil.
- 1 teaspoon Italian seasoning.
- 1 teaspoon garlic powder.
- Salt and pepper, to taste.
- Fresh basil or parsley for garnish (optional).
Ingredient notes and substitutions:
- Pasta: slightly undercook by 1–2 minutes if you plan to bake it longer — it will finish cooking in the oven.
- Cheese: swap part of the mozzarella for provolone for a sharper melt.
- Sauce: for a lighter dish, use a chunky tomato basil; for spicy, pick arrabbiata.
- Make it gluten-free with GF pasta and check your marinara for hidden gluten.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the shredded chicken, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, salt, and pepper. Stir and heat about 5 minutes until warmed through.
- In a mixing bowl, combine 2 cups cooked pasta, 2 cups marinara sauce, half the Parmesan (1/2 cup), and half the mozzarella (1 cup). Mix until evenly coated.
- Add the seasoned chicken to the pasta mixture and stir to combine.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1 cup mozzarella and 1/2 cup Parmesan over the top.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Let rest a few minutes, garnish with basil or parsley, slice, and serve warm.
Best ways to enjoy it
Pairing suggestions:
- Simple green salad with lemon vinaigrette cuts the richness and brightens each bite.
- Garlic bread or a crusty baguette is perfect for mopping up sauce.
- Roasted vegetables (broccoli, zucchini, or asparagus) add color and nutrients.
- For a wine pairing, a medium-bodied red like Chianti or a fruity Zinfandel complements the tomato and cheese.
Plating ideas:
- Serve slices straight from the casserole dish for casual family style.
- For a weeknight dinner, plate a scoop alongside steamed green beans and a wedge of lemon.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Cool to room temperature before refrigerating (but no longer than 2 hours total).
- Reheat: In the oven, cover and warm at 350°F (175°C) for 15–20 minutes until heated through. For a single portion, microwave in 30–45 second intervals until hot.
- Freeze: Assemble and freeze unbaked in an airtight container for up to 3 months. Thaw overnight in the fridge and bake as directed, adding 5–10 minutes if still cold. You can also freeze baked portions; reheat from frozen at 350°F for 25–35 minutes covered, then uncover to brown.
- Food safety: Reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Use rotisserie chicken for maximum flavor and minimal work.
- Dry the shredded chicken slightly on paper towels if it’s very moist — excess liquid can make the casserole watery.
- Under-cook the pasta by 1–2 minutes to avoid mushy strands after baking.
- For a crunchy top, sprinkle 1/2 cup panko mixed with 1 tablespoon melted butter over the cheese before the final bake.
- If the top is browning too fast, tent loosely with foil during the final minutes.
- For more casserole ideas and chicken-focused inspiration, check the chicken recipes collection.
Flavor swaps
- Buffalo Chicken Parm: Stir 1/2 cup buffalo sauce into the marinara and top with blue cheese crumbles.
- Veggie-forward: Replace half the chicken with roasted eggplant or mushrooms.
- Italian Sausage: Swap some or all chicken for cooked crumbled sausage for a heartier version.
- Lighter version: Use part-skim mozzarella and a lower-sodium marinara; add spinach for extra greens.
- Gluten-free: Use gluten-free pasta and gluten-free breadcrumbs for the topping.
FAQ – Your questions answered
Q: Can I use raw chicken instead of cooked?
A: Yes — dice or cut into small pieces, sauté until cooked through (internal temp 165°F/74°C), then proceed with seasoning and mixing. Increase cooking time slightly if using raw chicken.
Q: How long does this take from start to finish?
A: About 10–15 minutes active prep, plus 40 minutes baking. Total time roughly 50–60 minutes.
Q: Can I assemble it ahead of time?
A: Yes. Assemble and cover in the fridge up to 24 hours before baking. Add 5–10 minutes to the bake time if the casserole goes into the oven chilled.
Q: Is it freezer-friendly?
A: Definitely. Freeze unbaked for up to 3 months. Thaw in the fridge overnight and bake as directed.
Q: Can I make this dairy-free?
A: Use dairy-free mozzarella and Parmesan alternatives and proceed the same way. Texture and browning will differ slightly.
Q: How can I prevent the dish from getting soggy?
A: Don’t over-sauce the pasta. If your rotisserie chicken is very moist, pat it dry. Slightly undercook the pasta and drain excess sauce before mixing.
Q: What size baking dish should I use?
A: A 9×13-inch baking dish is recommended for the ingredient amounts listed.
Enjoy your meal!
Give this casserole a try and leave a comment about the swap you liked best — I love hearing how readers adapt it to their kitchens.
Chicken Parmesan Casserole
Ingredients
Method
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the shredded chicken, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, salt, and pepper. Stir and heat about 5 minutes until warmed through.
- In a mixing bowl, combine 2 cups cooked pasta, 2 cups marinara sauce, half the Parmesan (1/2 cup), and half the mozzarella (1 cup). Mix until evenly coated.
- Add the seasoned chicken to the pasta mixture and stir to combine.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1 cup mozzarella and 1/2 cup Parmesan over the top.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Let rest a few minutes, garnish with basil or parsley, slice, and serve warm.