Description
This Chicken Parmesan Casserole features tender rotini pasta, savory marinara sauce, and a cheesy topping, making it an ideal choice for a quick dinner or a comforting meal.
Ingredients
Scale
- 8 ounces rotini pasta
- 24 ounces marinara sauce
- 1 teaspoon Italian seasoning
- 3 cups chicken cooked and shredded
- 3 cups mozzarella cheese shredded, divided
- 1 cup Parmesan cheese grated, divided
- ½ cup panko breadcrumbs
- 2 tablespoons butter melted
- 1/4 teaspoon salt
- Fresh basil for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the rotini pasta according to package instructions, drain, and transfer to a large mixing bowl.
- Add marinara sauce, Italian seasoning, shredded chicken, 1 cup of mozzarella cheese, and 1/4 cup of grated Parmesan cheese to the pasta, mixing until combined.
- Transfer the pasta mixture to the prepared baking dish, spreading it evenly.
- Sprinkle the remaining 1 cup of mozzarella cheese and 1/4 cup of grated Parmesan cheese on top.
- In a small bowl, combine panko breadcrumbs, melted butter, and salt, then sprinkle over the cheese layer.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until cheese is melted and breadcrumbs are golden brown.
- Let the dish rest for 5 minutes before garnishing with fresh basil and serving.
Notes
Feel free to use leftover rotisserie chicken for convenience.
This recipe can be prepared ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg