An irresistible blend of classic Italian comfort food flavors, this easy chicken parmesan casserole offers the savory delight of chicken casserole with marinara, all without the fuss of traditional preparation methods.
Ingredients
Scale:
2 cups cooked chicken breast, shredded or cubed
3 cups uncooked penne pasta
2 cups marinara sauce
1 cup water
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian herbs (basil, oregano, thyme)
Salt and pepper to taste
1/2 cup Panko breadcrumbs
2 tablespoons olive oil
Additional grated Parmesan cheese for serving
Fresh basil leaves, chopped (optional)
Instructions
Preheat your oven to 425°F (220°C). Grease a 9x13-inch baking dish with a bit of olive oil or non-stick spray.
In a large mixing bowl, combine the cooked chicken, uncooked penne pasta, marinara sauce, water, mozzarella cheese, Parmesan cheese, Italian herbs, salt, and pepper. Stir well to ensure all ingredients are evenly distributed.
Transfer the mixture into the prepared baking dish, spreading it evenly. Make sure the pasta is submerged in liquid to ensure even cooking. Press down gently with a spatula to level the surface.
In a small bowl, mix the Panko breadcrumbs with olive oil until the crumbs are coated evenly. Spread the breadcrumb mixture evenly over the top of the pasta and chicken.
Cover the baking dish with aluminum foil and bake for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the pasta is tender.
Remove the casserole from the oven and allow it to cool for a few minutes before serving. Garnish with additional Parmesan cheese and fresh basil if desired.
