Description
This comforting Crispy Chicken Parmesan Casserole is a modern twist on the classic Italian favorite. By combining al dente pasta, a savory tomato sauce, and store-bought breaded chicken, you can create a restaurant-quality meal in under an hour. Topped with a golden, buttery panko crust and gooey melted mozzarella, this dish is the ultimate family-friendly weeknight dinner that delivers maximum crunch and comfort without the tedious individual plating.
Ingredients
12 ounces penne, rotini, or rigatoni pasta
4 store-bought breaded chicken cutlets, cooked and sliced
24 ounces marinara sauce
2 cups shredded mozzarella cheese
1/2 cup panko breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons unsalted butter, melted
1 teaspoon dried Italian seasoning
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
Cook the pasta in salted boiling water according to package directions until al dente, then drain.
In a large bowl, toss the cooked pasta with the marinara sauce until well coated.
Spread the saucy pasta into the prepared baking dish.
Arrange the sliced cooked chicken cutlets evenly over the pasta layer.
Sprinkle the shredded mozzarella cheese over the chicken and pasta.
In a small bowl, combine the panko breadcrumbs, grated parmesan, melted butter, and Italian seasoning.
Sprinkle the panko mixture over the cheese layer.
Bake for 20 to 25 minutes or until the cheese is melted and the topping is golden brown.
Let rest for 5 minutes before serving.
Notes
Ensure you do not overcook the pasta, as it will continue to cook in the oven. For a vegetable boost, stir in some sautéed spinach or diced bell peppers into the marinara sauce before combining with the pasta.
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg