Chicken Parmesan Casserole

If you’re a big fan of classic chicken parmesan, then man oh man do I have just the recipe for you!

Who could resist the crunchy breaded chicken, so crisp on the outside and juicy inside, paired with savory marinara and gooey cheese, all served alongside al dente pasta?

This recipe combines all that into a single casserole dish, and uses several shortcuts from the store (which you’re able to swap for homemade if you prefer), making it a perfect weeknight dinner idea!

What do I need to make this recipe?

• Penne – no need for anything fancy here, just plain dried pasta.
• Marinara – I like Rao’s marinara sauce, but you can use any brand or type that you like best.
• Popcorn chicken – using popcorn chicken mimics the crispy breaded chicken in a traditional chicken parmesan.
• Mozzarella – mozzarella cheese is savory, but also adds gooeyness.
• Parmesan – this adds a savory flavor, as well as a bit of saltiness. I find freshly grated works best, but this recipe also works well with the pre-grated variety.
• Italian seasoning – any brand will work for this, but I typically use McCormick.
• Ricotta – we prefer the creaminess of full-fat ricotta cheese, but a low-fat variety will also work.
• Salt/Pepper – the exact amount is up to you, but I typically add a pinch of both in the ricotta mixture, and the marinara.

How to make chicken parmesan casserole?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Cook chicken and boil pasta. We like to use an air fryer for the chicken, since it cooks faster and stays nice and juicy.
2. Make ricotta mixture. This is best done in a small mixing bowl, and doesn’t require any fancy tools.
3. Combine. Combine pasta, sauce, cheese, and chicken.
4. Assemble. Layer half of the pasta mixture, topped with all of the ricotta, then some marinara sauce, the other half of the pasta, the last of the marinara, and the last of the shredded cheese.
5. Bake. Bake in preheated oven, then serve hot.

Variations of this recipe

• Chicken – instead of popcorn chicken, feel free to use chicken nuggets or chicken tenders (I would slice these into bite-sized pieces). You can also use a homemade chicken nugget recipe you love. For a grilled chicken option, cook chicken breasts in a skillet, then cut them into small pieces.
• Pasta – if you don’t have penne pasta on hand, you can use any short-cut of pasta (such as rigatoni, rotini, ziti, campanelle, etc).
• Marinara – if you would prefer not to use store-bought marinara sauce, you can use homemade (you’ll want about 6 cups).
• Cheese – try using an Italian blend of shredded cheeses instead of the mozzarella.
• Ricotta alternatives – even though we definitely prefer ricotta cheese, if you’re not a fan, you could use a full-fat small curd cottage cheese instead. You could also blend cottage cheese until smooth and use that.
• Additional seasonings – everyone has their own seasoning amount preferences, so please feel free to adjust the amount of Italian seasoning, salt, and pepper to your tastes. You can also add some garlic powder, onion powder, dried basil, etc.

Making chicken casserole ahead of time

While you can make this casserole completely ahead, I much prefer to prep ahead instead. This way the pasta doesn’t run the risk of being dried out, and you can still save time!

• Pasta – the pasta can be boiled, then drained and cooled and stored in the refrigerator.
• Sauce – if you’re using jarred sauce (as is called for), there’s nothing to prep ahead, but if you’re making your own sauce, it can be made ahead and stored in the refrigerator.
• Ricotta mixture – the entire ricotta mixture can be combined and stored in the refrigerator.
• Cheese – if you’re shredding your own cheese, it can be done in advance and stored in the refrigerator.

Freezing

The casserole can be assembled, covered tightly, and frozen in an airtight freezer-safe container for up to 3-6 months. Thaw in the refrigerator, and bake as directed (adding a few extra minutes since the dish will be cold).

Storage

Leftover casserole should be refrigerated in an airtight container and enjoyed within 5 days.