Looking for a comforting, crowd-pleasing dinner that comes together quickly? This Parmesan Chicken Casserole combines tender chicken, al dente pasta, and a savory tomato sauce topped with a crispy, cheesy crust. It’s the perfect solution for busy weeknights when you want something hearty and delicious without spending hours in the kitchen. The familiar Italian flavors and satisfying textures make this casserole a guaranteed hit with both kids and adults alike.
Ingredients
For the Casserole Base:
- 450g (1 pound) boneless chicken thighs, cut into bite-size pieces
- 225g (½ pound) rotini pasta, boiled to al dente
- 475ml (2 cups) of your favorite spaghetti sauce
- 7.5ml (1½ teaspoons) Italian seasoning
- 425g (15 ounces) diced tomatoes, drained
- 225g (1 cup) mozzarella cheese, shredded
For the Crispy Topping:
- 30ml (2 tablespoons) unsalted butter, softened
- 120ml (½ cup) Panko bread crumbs
- 1.25ml (¼ teaspoon) garlic powder
- 30ml (2 tablespoons) parsley, chopped
- 120ml (½ cup) Parmesan cheese, grated
Instructions
FIRST STEP:
- Preheat the oven to 190°C (375°F).
- Bring a large pot of salted water to a boil.
- Add the rotini pasta and cook until al dente according to package instructions (usually 8-10 minutes).
- Drain the pasta well and set aside.
SECOND STEP:
- In a deep 9×13 inch (23x33cm) baking dish, combine the raw chicken pieces, spaghetti sauce, Italian seasoning, and drained diced tomatoes.
- Stir until all ingredients are well combined and the chicken is evenly coated with sauce.
THIRD STEP:
- Add the cooked and drained pasta to the baking dish with the chicken mixture.
- Gently fold everything together until the pasta is evenly distributed throughout the sauce.
- Spread the shredded mozzarella cheese evenly over the top of the pasta and chicken mixture.
FOURTH STEP:
- In a medium bowl, combine the Panko bread crumbs, softened butter, grated Parmesan cheese, garlic powder, and chopped parsley.
- Mix these ingredients together until well combined and the mixture resembles coarse crumbs.
- Sprinkle this topping evenly over the layer of mozzarella cheese in the baking dish.
FIFTH STEP:
- Bake the casserole uncovered in the preheated oven for 25 to 30 minutes, or until the topping is golden brown and the chicken is fully cooked (internal temperature should reach 74°C/165°F).
- Let the casserole rest for 5 minutes before serving.
- Serve warm, garnished with additional chopped parsley if desired.
Nutritional Information and Timing
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Nutritional Information (per serving):
- Calories: 425
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 95mg
- Sodium: 720mg
- Total Carbohydrates: 38g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 28g
Cooking Tips and Tricks
- Chicken Preparation: For the juiciest results, don’t cut the chicken pieces too small. Aim for 1-inch chunks that will remain tender during baking.
- Pasta Doneness: Cook the pasta slightly less than al dente (about 1 minute less than package instructions), as it will continue to cook in the oven with the sauce.
- Even Cooking: Ensure the chicken pieces are approximately the same size for even cooking throughout the casserole.
- Sauce Consistency: If your spaghetti sauce seems too thick, add 2-3 tablespoons of the pasta cooking water to achieve the desired consistency.
- Topping Perfection: For an extra crispy topping, place the casserole under the broiler for the final 1-2 minutes of cooking time, watching carefully to avoid burning.
- Rest Time: Allowing the casserole to rest for 5 minutes after baking helps the sauce to thicken slightly and makes serving easier.
Variations and Substitutions
- Protein Options: Substitute boneless, skinless chicken breasts, ground turkey, or Italian sausage for the chicken thighs.
- Pasta Alternatives: Replace rotini with penne, farfalle, or fusilli – any short pasta with ridges that will hold the sauce works well.
- Vegetable Boost: Add sautéed bell peppers, zucchini, or spinach to increase the vegetable content. Mix in with the sauce before adding pasta.
- Cheese Variations: Try provolone or fontina cheese instead of mozzarella, or use a combination for more complex flavor.
- Gluten-Free Option: Use gluten-free pasta and replace Panko with gluten-free breadcrumbs to make this dish suitable for those with gluten sensitivities.
- Spicy Kick: Add red pepper flakes to the sauce mixture or mix in a spoonful of pesto for an extra layer of flavor.
Common FAQs
Can I use pre-cooked chicken in this recipe?
Yes! Rotisserie chicken or leftover cooked chicken works well. Simply shred or dice it and mix with the sauce, reducing the baking time by about 5 minutes since you won’t need to ensure the chicken is cooked through.
Can I prepare this casserole ahead of time?
Absolutely. Assemble the casserole up to 24 hours in advance, but don’t add the breadcrumb topping until you’re ready to bake. Cover and refrigerate, then add the topping just before baking. You may need to add 5-10 minutes to the baking time if cooking directly from the refrigerator.
Why is my casserole watery?
This could be due to excess moisture from the tomatoes or pasta. Make sure to drain the diced tomatoes well, and don’t overcook the pasta before adding it to the casserole.
Can this casserole be frozen?
Yes, you can freeze the baked casserole for up to 3 months. Thaw overnight in the refrigerator before reheating. For best results, freeze before adding the breadcrumb topping, then add fresh topping when reheating.
What can I serve with this casserole?
A simple green salad, steamed vegetables, or garlic bread make perfect accompaniments to this hearty main dish.
Storage and Make-Ahead Tips
- Refrigeration: Store leftover casserole covered in the refrigerator for up to 3 days. The flavors often develop and improve overnight.
- Freezing Instructions: Cool the casserole completely before freezing. Cover tightly with plastic wrap and then aluminum foil. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating Method: For best results, reheat individual portions in the microwave for 2-3 minutes, or reheat the entire casserole (covered with foil) in a 350°F (175°C) oven for 20-25 minutes until heated through.
- Meal Prep Tip: Prepare this casserole in two smaller baking dishes instead of one large one. Bake one for dinner and freeze the other for a future meal.
- Portion Control: Once cooled, cut the casserole into individual portions before storing to make reheating quicker and more convenient for lunches or quick dinners.
This Parmesan Chicken Casserole is more than just a convenient meal—it’s a comforting dish that brings together classic Italian flavors in a format the whole family will love. The combination of tender chicken, perfectly cooked pasta, and that irresistible crispy, cheesy topping makes this a recipe you’ll return to again and again. With simple ingredients and straightforward preparation, it’s the ideal solution for busy weeknights when you want something satisfying without the fuss.
