Can I use chicken breasts instead of thighs?

Absolutely. Breasts work just as well—just be careful not to overcook them initially, so they stay juicy in the casserole.

What’s the best way to cook the chicken for this recipe?

A quick sear in a skillet with olive oil, salt, and pepper is my favorite. Leftover roast or rotisserie chicken also works perfectly and saves time.

Can I assemble this casserole ahead of time?

Yes, prep it all the way up to the baking stage, cover tightly, and store in the fridge for up to a day. Add a few minutes to baking time if going straight from the refrigerator.

Is there a substitute for panko bread crumbs?

Regular breadcrumbs can work, but panko gives a lighter, crispier crunch. Crushed crackers or seasoned croutons are tasty alternatives as well.

Chicken Parmesan Casserole Recipe

Description

This Chicken Parmesan Casserole offers all the classic flavors of the beloved Italian dish in an easy, comforting baked casserole format. Tender rotini pasta, juicy chicken, tangy spaghetti sauce, and diced tomatoes are layered with gooey mozzarella cheese and finished with a crispy, buttery Parmesan-panko topping. Perfect for a hearty family dinner and ready in under an hour!

Ingredients

Units Scale

Pasta & Chicken Mixture

8 oz. Rotini pasta, cooked to your liking
1 lb. Boneless skinless chicken thighs, cooked and cut into bite-sized pieces
2 cups Spaghetti sauce
1 tsp. Italian seasoning
15 oz. Diced tomatoes, drained
1 cup Mozzarella cheese

Topping

2 tbsp. Unsalted butter
1/3 cup Panko bread crumbs
1/3 cup Parmesan cheese
1/4 tsp. Garlic powder
2 tbsp. Chopped parsley

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Instructions

Preheat the Oven – Set your oven to 375 degrees Fahrenheit and allow it to fully preheat. This ensures even cooking for your casserole.
Combine Sauce and Chicken Mixture – In a deep-sided ovenproof skillet or a well-greased 9×9 baking dish, stir together the spaghetti sauce, drained diced tomatoes, cooked chicken pieces, and Italian seasoning until fully combined.
Add the Pasta – Gently stir in the cooked rotini pasta, making sure it is evenly coated and distributed throughout the chicken mixture.
Layer the Cheese – Evenly spread the mozzarella cheese on top of the pasta and chicken mixture, covering the entire surface for a gooey finish.
Prepare the Topping – In a bowl, combine the unsalted butter, panko bread crumbs, Parmesan cheese, garlic powder, and chopped parsley. Mix thoroughly until all ingredients are coated and crumbly.
Top the Casserole – Distribute the panko-Parmesan topping evenly over the mozzarella cheese layer to ensure a crunchy, flavorful crust develops during baking.
Bake – Place the casserole in the oven and bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling.

Notes

For extra flavor, add a pinch of red pepper flakes or a sprinkle of Italian herbs to the topping.
You can substitute boneless skinless chicken breasts for thighs, if preferred.
To make ahead, assemble the casserole and refrigerate unbaked for up to 24 hours; bake just before serving.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.

Nutrition

Serving Size: 1/4 of casserole
Calories: 510
Sugar: 7g
Sodium: 1090mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 37g
Cholesterol: 120mg