You will find this Chicken Parmesan Pasta Casserole to be super simple and great for feeding a large family or crowd. I loaded this dish with pasta, pasta sauce, chicken with Parmesan coating, Parmesan Cheese, as well as a layer of mozzarella cheese.
Chicken Parmesan Pasta Casserole
I have a large family so fixing easy casserole dishes to feed this crew always saves me some serious $$’s. Chicken has been about the cheapest meat for me to use for meals lately. The price of beef has been through the roof. So I bought a large bulk package of chicken to whip up a few dishes. I shared the Easy Chicken Pot Pie Casserole recipe with you last week. This chicken parm casserole is quite simple too.
The hubby and I quite often will order chicken parmesan dishes when we dine out. For some reason we never think to make our own at home. That was until I started making this dish. Since this is a pasta casserole and I use small pieces of chicken throughout, the chicken really stretches further. Our family loads on the cheese, it really makes the casserole super cheesey.
I have made this Chicken Parmesan Pasta Casserole for a couple of potlucks in the past. Perfect for feeding a crowd without costing a fortune. I serve garlic toast and a salad when we make it for dinner.
You can have this casserole in the oven in no time at all. I used store bought spaghetti sauce for this dish because I did not have tomatoes on hand. You could also use my homemade spaghetti sauce. If you are looking to make this an even quicker meal, you could use store bought frozen chicken strips.
2 lb Chicken Breast cut into 3/4″ cubes
1 cup Bread Crumbs
1/2 cup Grated Parmesan
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1 tsp Oregano
1 tsp Basil
2 tbsp Water
3 tbsp Olive OIl
1 lb Rotini, cooked drained and cooled
50 oz jarred Marinari or Spaghetti Sauce
1/2 cup Shredded Parmesan
2 cup Mozzarella or Provolone Cheese
In a shallow dish, mix together bread crumbs, grated Parmesan, onion powder, garlic powder, basil and oregano.
in a bowl whisk together egg and water to make an egg wash.
Cook chicken 1/3 at a time to avoid overcrowding and sticking.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Dip each piece in egg wash and shake off excess.
Roll in bread crumb mixture to coat.
Cook until browned on all sides.
Transfer to plate and continue cooking remaining chicken.
Layer rotini in bottom of 13×9 baking dish.
Top with 25 ounces of marinara sauce.
Top with shredded Parmesan cheese.
Place chicken on top of Parmesan layer.
Top with remaining marinara.
Top with Mozzarella.
Preheat oven to 400.
Bake for 25-30 minutes until cheese is bubbling and beginning to brown.
Since fall has officially arrived, I know we will be making casseroles and comfort foods often. Do you have a favorite casserole that you make frequently?
Looking for other fall comfort foods? Be sure to see some of these other recipes that I have shared…