Ridiculously delicious weeknight meal made with chicken, marinara, pasta and cheese! Everyone’s favorite Italian recipe thrown together in casserole form. You can make this ahead of time and it freezes up beautifully!
This was a recipe that everyone in my family actually ate! For my readers that have picky children, you know how much of a victory this is.
Chicken Parmesan Casserole
Ridiculously delicious weeknight meal made with chicken, marinara, pasta and cheese! Everyone's favorite Italian recipe thrown together in casserole form. You can make this ahead of time and it freezes up beautifully!
Ingredients
- 16 oz box Penne pasta
- 32oz jar pasta sauce
- 2 cups shredded Mozzarella cheese, separated
- 1/2 cup Parmesan cheese, finely grated
- 3 cups shredded rotisserie chicken
- 1 cup Italian breadcrumbs
- 6 tbsp butter
Instructions
- Boil water over medium-high heat. Cook pasta according to package directions for approximately 1 minute less than al dente. Drain the pasta and add back to the pot. Toss with the pasta sauce and 1/3 of the parmesan. Set aside. Preheat the oven to 375 degrees. Lightly grease 9×13 casserole dish. Add half of the pasta/sauce mixture. Top with half of the chicken, 1/3 of the Parmesan cheese, and 1 cup of mozzarella cheese. Repeat the above step again. Combine breadcrumbs with 6 Tbsp melted butter. Sprinkle it over the top of the casserole. Bake uncovered for 25 minutes. Then, turn on broiler for an extra 3 minutes for a little extra crunch. Keep an eye out so it doesn’t burn! Serve warm. Refrigerate leftovers in an airtight container.
