One-Pan Chicken Parmesan Casserole
I’d like you to meet this delicious, one-pan chicken parmesan casserole.
A dump-and-bake, one-pan casserole that takes little effort to prepare but tastes as if it took you all day.
I like that about this recipe.
This recipe comes in handy on those nights when you’ve either worked all day, or spent the afternoon driving kids to and fro or for when you just can’t even imagine cooking– which all of the above is pretty much every single day and night of the week for me.
See! Look how minimal the ingredient list is. Pasta, marinara (homemade or store-bought, I used the recipe from my book, but a good quality jarred sauce is fine), broth, Italian seasoning (again, I used my recipe from the book), homemade Panko breadcrumbs and freshly grated Parmesan and Mozzarella cheese.
First things first, season the chicken in a tablespoon of Italian seasoning.
Then pour the sauce into the bottom of your casserole dish.
Follow that by adding in the pasta…
…and pour in 2 cups low-sodium chicken broth.
Then give it a stir before adding the seasoned chicken on. You don’t want to stir the chicken in to the liquids because you want the seasoning to stick to the chicken. Cover tightly with aluminum foil and bake in your preheated 425° for 30 minutes.
Next, remove the foil and bake uncovered for 10 more minutes.
Then sprinkle with the Parmesan cheese, mozzarella and those homemade Panko breadcrumbs I was telling you about.
Bake for 10 to 12 minutes or until golden brown and crispy.
Holysmellsallkindsofamazing!!!
Lastly, to add some pop of green and herby freshness, sprinkle on fresh basil before serving.
Haileigh needed to practice her knife skills for a test she was having in her food science and nutrition class, so I had her chiffonade the basil. I’d like think she inherited her knife skills from me. 😀
Anyhoo! THIS one-pan chicken parmesan casserole is SO good!!!!! My whole family loved it! Especially Malloree, my sometimes picky 12-year-old. And when she raves about something, I know it’s good.
I served this with a Caesar salad, but any green salad would be delicious.
Enjoy!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
Preheat your oven to 425 degrees. Toss the chicken with the Italian seasoning and set off to the side. Into a casserole dish, add the marina, pasta and broth. Stir to combine before adding the chicken in an even layer on top. Cover tightly with aluminum foil and bake for 30 minutes. Uncover and continue to bake for 10 minutes. Remove and sprinkle with the Parmesan, mozzarella and then the breadcrumbs. Bake for 10 to 12 minutes or until the cheese has melted, breadcrumbs are golden and sauce is bubbling. Let the casserole sit for 5 minutes before serving with lots of fresh basil over top. You can find my recipe for homemade Italian seasoning in my cookbook.Chicken Parmesan Casserole
Ingredients
Instructions
Notes
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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! (
Omg, Laurie! This looks so delicious! I can’t wait to try it! I love a one dish recipe… easy to make and easy to clean up! Thanks!
Laurie McNamara replied: — January 27th, 2017 @ 6:33 pm
I know! So SO easy! <3
Doubled the recipe – Made it for dinner last night, everyone loved it. I love, love, love that it all cooks in one dish! Thanks for sharing all your great dishes.
Laurie McNamara replied: — January 27th, 2017 @ 6:32 pm
I’m so happy to hear that, Donna! Thank you for taking the time to let me know. Have a great weekend!
Laurie, I wanted to let you know that not only did I make this…I sent it to my daughter, and she made it too! We both loved it SO MUCH! It was so easy, and had so much flavor! Definitely a new favorite!
Laurie McNamara replied: — February 17th, 2017 @ 9:35 am
Yay! I’m so glad, Jane!! Thanks for making my day 🙂
I’m making tonight but mistakenly picked up turkey breasts instead. Oops! Should I alter the cooking instructions in any way?
Thanks!
Laurie McNamara replied: — February 24th, 2017 @ 8:35 am
Hi Tabita! Sorry I somehow missed your message, but no– it shouldn’t need any time alteration. How did it work out for you with using the turkey?
Hi, I’m thinking of making this to bring to a friend whose husband is having surgery this week. Can it be made ahead and baked the next day? Thanks! Love your blog!!
Laurie McNamara replied: — March 12th, 2017 @ 4:25 pm
Julianne, I’m so sorry I didn’t respond sooner! I honestly am not sure, with the raw chicken and everything, it makes me a little nervous to tell you yes.