Easy Chicken Parmesan Casserole Recipe: All the Yum & None of the Hassle by Terri Kendrick

If you love chicken Parmesan in restaurants (and who doesn’t?!) but haven’t had the nerve to attempt it at home, you’ll want to try this new twist on that old classic dish. Including all the basics of the original recipe, just in a slightly different form, this quick and easy chicken Parmesan casserole recipe makes a great weekday meal for the family or a special entree for guests.

To make this hearty, rich and delicious Italian-inspired chicken Parm casserole recipe you will need a can of crushed tomatoes, shredded cooked chicken, rotini pasta, onion, mozzarella cheese, Parmesan cheese, panko breadcrumbs, olive oil, garlic powder, dried basil, dried oregano, salt and crushed red pepper flakes.

Serve this chicken Parmesan casserole with a salad and warm, crusty bread and you have an Italian meal worthy of any restaurant. Spoiler alert: the crunchy panko/cheese crust is the star of the show! Makes great leftovers, too!

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Cuisine: Italian / American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

• 1 can (28 ounce) crushed tomatoes
• 2 cups shredded cooked chicken
• 8 ounces rotini
• 1 cup onion, chopped
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 4 tablespoons extra-virgin olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

Helpful Products

• Pasta Bowls
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Baking Dishes
• Grater
• Nonstick Cooking Spray
• Pasta Pot
• Pepper Grinder
• Box Grater
• Colander

Recipe Notes

• I used rainbow rotini for the vibrant color. You could also substitute penne or other short pasta.

• To save time, you can shred a small rotisserie chicken.

• Fire-roasted tomatoes be substituted for crushed tomatoes; just cut back on your spices.

Here’s how to make it:

1. Cook rotini according to package directions. Drain. Over medium heat, heat 2 tablespoons of the olive oil in a large skillet and add onion, stirring until they start to soften, about 3 minutes.
   
2. Add tomatoes, garlic powder, basil, oregano, salt and crushed red pepper flakes. Bring to a simmer and cook for about 5 minutes. Stir in the chicken and rotini.
   
3. Spray an 11x7-inch baking dish with nonstick spray. Transfer the chicken mixture to this dish and top with mozzarella. Mix the panko breadcrumbs, Parmesan and the remaining 2 tablespoons of olive oil. Sprinkle over the casserole.
   
4. Bake for 17 to 20 minutes in a preheated 400-degree F oven until the panko/cheese crust is golden brown.
   
   

Nutrition Facts Per Serving

Calories: 395

Total Fat: 12.3g

Saturated Fat: 2.7g

Cholesterol: 31mg

Total Carbohydrate: 48.1g

Dietary Fiber: 15.9g

Total Sugars: 27.4g

Protein: 25.4g

Vitamin D: 0mcg

Calcium: 290mg

Iron: 8mg

Potassium: 119mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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