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Chicken Parmesan Casserole

Chicken Parmesan Casserole

  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    50 m
morgens_aunt

morgens_aunt

I came up with this easy casserole idea instead of making homemade Chicken Parmesan. Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 891 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  3. Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
  4. Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

geek.equals.hot
46

geek.equals.hot

4/1/2009

This sounded easy, fast, and tasty. I tried it with penne, since the store was out of rotini. The earlier review said to add more sauce, I added a half cup more, could have done a bit more, but I have to remember, this is a casserole. I doubled the reciped, and added 2 tablespoons of italian seasoning. My friends loved it so much, that they begged for the recipe. I'll do it again, but next time I want to add cheese on top for that nice crispy topping. Ooh, I started out with the Wasabi Secret Salad, which was a HUGE hit with this dish!

RedFox
29

RedFox

4/6/2009

This was good! I used 16 oz of meat from a chicken breast that I cooked beforehand. Also, I added 2 tps of Italian spices, 2.5 cups of sauce, and 1 cup bread crumbs on top.

Mrs.Cove
24

Mrs.Cove

3/30/2009

I did use spaghetti noodles instead of rotini. This dish tasted like it was missing something. If I was going to make it again I would use more sauce (2 1/2 cups) and less chicken (9ozs.) The bread crums did get crunchy like parm. breading does.

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