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.
To Make This One Pan Chicken Parmesan Casserole You Will Need:
- thin-sliced breasts or chicken tenders, cut into bite-size pieces
- italian seasoning
- marinara
- dry rotini pasta
- chicken broth
- 1/4 cup freshly grated Parmesan cheese
- 1-1/2 cups freshly grated Mozzarella cheese
- 1 cup Panko breadcrumbs (or store-bought)
- chopped fresh basil
First things first, season 1-1/4 to 1-1/2 pounds diced chicken in 1 tablespoon of Italian seasoning.
Then pour 3 cups marinara sauce into the bottom of a 8×11 casserole dish.
Follow that by adding in 2-1/2 cups uncooked pasta.
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 thinly slice 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! And if you give this One-Pan Chicken Parmesan Casserole recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Chicken Parmesan Casserole
Ingredients
- 1¼ pounds thin-sliced boneless skinless chicken breasts, or tenders, cut into bite-size pieces
- 1 tablespoon Italian seasoning
- 3 cups marinara
- 2½ cups rotini pasta
- 2 cups chicken broth
- 1/4 cup freshly grated Parmesan cheese
- 1½ cups freshly grated Mozzarella cheese
- 1 cup panko breadcrumbs, or store-bought
- chopped fresh basil
Instructions
- Preheat your oven to 425°.
- Toss the chicken with the Italian seasoning and set off to the side.
- Into a casserole dish, add the marina, uncooked 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.
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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!
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.
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!
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!
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!!
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.
Do I need to cook the chicken before I put it in the casserole?
I’m assuming that the pasta is cooked before placing into the casserole? It’s not clarified. Also, by the pictures, I assume that I don’t precook the chicken?
Hi Dawn! Thanks for reaching out! Both the chicken and pasta are uncooked when adding to the baking dish. Enjoy!
This was delicious! I upped the marinara and broth to accommodate a full 16oz box of pasta. Also had extra chicken (~1.75lbs) and it did fine. Before we had our daughter my husband regularly made Chicken Parm. We just don’t have the time for it now. Thankfully this gives us all the same flavors and is sooo easy. Thanks!
Well just looked back and another plus of this recipe is how forgiving it is because I completely misread the amount pasta and added more broth, marinara, and chicken BUT it still turned out amazing!
I picked this recipe one day when I wanted something different from my usual rotation, but also easy. Not only was it super easy, it tasted fantastic! It’s actually cooking in my oven as I type this -lol! I would definitely recommend giving this a try.