Chicken Parmesan Casserole
Need dinner on the fly? Chicken Parmesan Casserole is quick and easy to make, and you can make it ahead of time!
Working mom life is busy and hard to stay on top of things. Especially trying to figure out dinner on busy nights, and your kids are sometimes picky. My kids are so funny, sometimes they will eat everything in sight and then sometimes they dry heave over their previous favorite meal.
My boys love spaghetti, which is awesome, so this casserole was bound to be a hit! It had “chicken nuggets” and spaghetti. They actually liked, because you know how kids are. Sometimes they don’t like the things when mixed with other things! This Casserole was a hit and I made it 2 days in advance and it was awesome still! Enjoy.
Chicken Parmesan Casserole
Ingredients
- 1 pound rigatoni pasta
- 32 oz. marinara sauce
- 3 cups mozzarella cheese, shredded & separated
- 1/3 cup Parmesan cheese, finely grated
- 3 frozen breaded chicken breasts, cooked according to directions
Directions
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Preheat the oven to 375 degrees.
- Cook the rigatoni to 1 min before al dente, and cook your chicken according to the directions. I used the Costco Panko breaded chicken.
- Once the pasta is cooked, mix with the marinara, and 1 cup mozzarella.
- Once the chicken is cooked, let rest for about 10 minutes and then slice into strips.
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Lightly grease a 9 x 13 inch casserole dish. Add half of the rigatoni/sauce mixture. Top with half of the chicken strips, 1/2 of the Parmesan cheese, and 1 cup of mozzarella cheese.
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Add the remaining rigatoni. Add the chicken strips and the remaining Parmesan and mozzarella cheese.
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Bake covered with foil for 25 minutes. If you prefer a browner, crisper top, uncover increase heat to 425 and bake for about 5 more minutes. If it’s coming out of the fridge I would bake at 325 for 40 minutes. Then increase the heat.
Did you try our Chicken Parmesan Casserole recipe? What did you think? Did you love it? We would love to hear from you! Please leave a comment below or tag us on Instagram!
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