This Chicken Parmesan Casserole has all the great flavors of chicken parmesan in in a hearty pasta dish. With just an easy shortcut this family approved recipe is perfect for a delicious weeknight dinner.
There’s just something so wonderful about this casserole. Some might say it’s all the cheese but I think it’s that this really is a great comfort food recipe. It’s got everything you need for it to be a hug in a pan. Pasta, tomatoes and cheese all in a 9×13 baking pan. Speaking of casserole dishes some other great recipes you can make in them are: Monterey Chicken Spaghetti, Garlic Parmesan Chicken Thighs, or this great Taco Casserole.
This post was oringally published December 15, 2015. It has been updated with updated information and new photographs.
How to make this Chicken Parmesan Pasta Casserole:
(Scroll to bottom of page for the full recipe.)
Ingredients:
- Chicken (I used a rotisserie chicken from my local supermarket)
- Penne Pasta
- Italian Style Diced Tomatoes
- Tomato Paste
- Garlic Powder
- Sugar (optional)
- Mozzarella Cheese
- Parmesan Cheese
- Salt and Pepper
- Parsley (optional)
Directions:
- Preheat oven to 350ºF
- Spray a 9×13 baking dish with non-stick spray, set aside
- Shred or dice prepared chicken, set aside
- Prepare the pasta according to package directions, set aside
- In a large bowl combine Italian diced tomatoes, tomato paste, garlic powder, and sugar, salt and pepper to taste
- Add the chicken, pasta, and one cup of shredded Mozzarella cheese to bowl and stir until combined
- Pour mixture into the prepared baking dish.
- Top the chicken and tomato mixture with more Mozzarella and grated Parmesan cheese.
- Bake for 30 minutes or until the cheese is melted and golden brown.
- Garnish with chopped parsley and more grated Parmesan cheese if desired.
Where can I find Italian Style Diced Tomatoes:
You can find the Italian style diced tomatoes in the canned vegetable isle of your grocery store. There are several different brands that make a version these seasoned tomatoes. I used Red Gold brand and the label reads Basil, Garlic and Oregano.
Substitutions and Variations:
Use Your Favorite Marinara: You can swap the two cans of petite diced tomatoes for a 28 oz jar of your favorite marinara sauce.
Add More Vegetables: I you want to make this and all in one dinner you could add some vegetables to the casserole. Some suggestions are green or red bell peppers or zucchini.
Pasta, pasta, pasta: I used penne pasta but really any kind of pasta will work. You can also swap for whole wheat pasta if that is your preference.
Cheese: Try changing it up with some shredded Italian blend cheese in place of the mozzarella.
How Freeze This Recipe:
To freeze this casserole assemble according to recipe instructions. Then cover tightly with plastic wrap, then top with foil. Keep in freezer from 3-6 months.
Thaw overnight in the fridge then bake as directed. Because the casserole will be cold when placed in the oven you might need to bake a few extra minutes to make sure it’s cooked through.
Storage:
Leftover casserole can be stored in an air tight container in the fridge for up to five days.
Happy Cooking Y’all!
Susanne
I hope you and your family will love this recipe as much as we do! Please come back and leave a review letting me and others know how much you liked it!
Still hungry? Follow New South Charm on Pinterest! for more recipe ideas!
Chicken Parmesan Casserole
Ingredients
- 2 cups shredded chicken cooked
- 16 oz penne pasta
- 2 14.5 oz. Cans Italian Style diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- ½ teaspoon sugar
- 2 cups mozzarella cheese divided
- 1 cup grated parmesan cheese
- Fresh chopped parsley and more grated parmesan cheese for garnish
Instructions
-
Preheat oven to 350ºF
-
Spray a 9x13 baking dish with non-stick spray, set aside
-
Shred or dice prepared chicken, set aside
-
Prepare the pasta according to package directions, set aside
-
In a large bowl combine Italian diced tomatoes, tomato paste, garlic powder, and sugar, salt and pepper to taste
-
Add the chicken, pasta, and one cup of shredded Mozzarella cheese to bowl and stir until combined
-
Pour mixture into the prepared baking dish.
-
Top the chicken and tomato mixture with more Mozzarella and grated Parmesan cheese.
-
Bake for 30 minutes or until the cheese is melted and golden brown.
-
Garnish with chopped parsley and more grated Parmesan cheese if desired.
Recipe Notes
- Swap the two cans of petite diced tomatoes for a 28 oz jar of your favorite marinara sauce.
- Any kind of pasta will work for this recipe. You can also use whole wheat pasta.
- Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
Oh I just love Chicken Parm, so I am so excited to see a casserole version of it that I can enjoy more than one night! It looks fabulous!
Thi sis a great recipe Susan and it’s almost better the second day. i hope you love it as much as we do!
Susanne
Looks yummy. This may be on the Italian dinner plan we have for our family on Christmas Eve. It’s Italian this year.
Thanks Debbie! It’s a great dish and it can defiantly feed a crowd. I like your family tradition of Italian food on Christmas Eve. I’ve never heard of anyone doing that. I might have to try that out next year.
Thanks again,
Susanne
Susanne, I’m sure you have planned make me hungry, right?? Love any kind of pasta!
Thanks for sharing with us at #TwoUsesTuesday, shared at StumbleUpon
Hugs,
Pili
Wow this looks good! I love every ingredient! Yummed and pinned so that I can find this recipe when I need it!
Sinea ♥
This looks absolutely amazing Susanne! I am adding it to my menu this week!
I love dishes like this – easy to make and little clean up! Plus I know my family will love it too.