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- 2 cups cooked chicken, shredded - 2 cups cooked penne pasta - 1 cup marinara sauce - 1 cup ricotta cheese - 1 ½ cups shredded mozzarella cheese - ½ cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - Fresh basil leaves for garnish (optional) When making Chicken Parmesan Casserole, the right ingredients matter. I love to use cooked chicken that is shredded. It makes the casserole tender and easy to eat. You can use leftover chicken or rotisserie chicken for this. Next, I use cooked penne pasta. It holds the sauce well and adds a nice bite. Marinara sauce is key for flavor. A good quality sauce makes a big difference. Ricotta cheese adds creaminess. It pairs well with the marinara. I also use lots of mozzarella cheese. It melts perfectly, giving that gooey texture we all love. Don’t forget the grated Parmesan for a nice finish. For spices, I add garlic powder for flavor and dried Italian herbs for depth. Salt and pepper help to taste. Finally, I like to use fresh basil for garnish. It adds color and a fresh taste. Use these ingredients to create a dish that your family will love. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Prepare the chicken and pasta ahead of time. To start, you want your oven hot and ready. This helps cook the casserole evenly. Next, cook your chicken and penne pasta. Shred the chicken into bite-sized pieces. Cook the pasta until it is al dente, which means firm to the bite. This way, it won’t get too soft in the oven. - Combine the shredded chicken, cooked penne pasta, marinara sauce, ricotta cheese, garlic powder, Italian herbs, salt, and pepper. - Layer the ingredients in the casserole dish as directed. In a large bowl, mix together the chicken, pasta, marinara sauce, ricotta cheese, garlic powder, Italian herbs, salt, and pepper. Make sure everything is coated well. This step is key to a tasty casserole. Now, grab a casserole dish. Spread half of the chicken mixture evenly in the bottom. Next, sprinkle half of the shredded mozzarella and half of the grated Parmesan cheese on top of that layer. Repeat with the rest of the chicken mixture and finish with the remaining cheese. - Cover the casserole with aluminum foil and bake for 25 minutes. - Remove the foil and bake for an additional 15 minutes until cheese is golden brown. Cover your dish tightly with aluminum foil. This keeps moisture in while it bakes. Place the casserole in your preheated oven and bake for 25 minutes. After that, take off the foil to let the cheese get golden brown. Bake for another 15 minutes. The cheese should be bubbly and golden. Let the casserole cool for a few minutes before serving. To keep the casserole moist, use cooked chicken that is not too dry. Shredded rotisserie chicken works well. The marinara sauce also helps to add moisture. Stir it gently to coat everything well. To prevent the cheese from burning, cover the casserole with aluminum foil during the first part of baking. After 25 minutes, you can remove the foil. This keeps the cheese from browning too soon and allows it to melt perfectly. For a great presentation, serve the casserole right from the dish. Add a sprinkle of fresh basil on top. This not only looks nice but adds a fresh taste. Pair Chicken Parmesan Casserole with a side salad. A simple green salad with lemon vinaigrette works well. Garlic bread is another tasty side that everyone loves. If the casserole is too dry, add a little more marinara sauce. Mix it in gently before serving. This will help bring back the moisture. If the cheese on top is burnt, cover it with a layer of fresh mozzarella. Then, put it back in the oven for a few minutes. This can help mask the burnt flavor and add a fresh cheesy layer. Pro Tips Use Leftover Chicken: This recipe is a great way to use up leftover rotisserie chicken or any cooked chicken you have on hand, saving you time and reducing food waste. Customize the Cheese: Feel free to mix and match different cheeses like provolone or fontina for a unique flavor twist in your casserole. Add Veggies: Incorporate vegetables like spinach, bell peppers, or mushrooms into the layers for added nutrition and flavor. Make Ahead: Prepare the casserole a day in advance and store it in the refrigerator. Just pop it in the oven when you’re ready to serve! {{image_2}} You can switch up the pasta in this dish. Penne works well, but you can try rotini or shells. These shapes hold the sauce nicely and add fun to each bite. For cheese, consider using provolone or fontina. These cheeses melt well and give a rich flavor. You can also mix different cheeses for a unique taste. You can make this dish lighter. Use low-fat ricotta and mozzarella for a healthier twist. You can also use a low-sugar marinara sauce. This keeps the flavors while cutting down on fat. Adding veggies boosts nutrition. Sauté some spinach, zucchini, or bell peppers. Stir them into the chicken mix for added color and taste. If you want to try a slow cooker, it’s easy. Just mix all the ingredients and place them in the cooker. Set it on low for about 4 hours. This method makes it tender and juicy. For quicker prep, use an Instant Pot. Combine all ingredients in the pot and seal it. Cook on high pressure for just 10 minutes. This saves time but still gives great flavor. To store leftovers, let the casserole cool first. Then, place it in an airtight container. This keeps it fresh and tasty. You can keep it in the fridge for up to three days. For best results, reheat it in the oven. This way, it stays crispy on top. If you want to save some for later, freezing is a great idea. First, let the casserole cool completely. Then, wrap it tightly in aluminum foil or use a freezer-safe container. It can stay frozen for up to three months. When you are ready to eat it, thaw it overnight in the fridge. For reheating, bake it at 350°F (175°C) until bubbly. This usually takes about 30-40 minutes. In the fridge, your Chicken Parmesan Casserole is good for three days. If you freeze it, it lasts for three months. Always check for freshness before eating. If it smells off or looks strange, throw it away. Enjoy your delicious meals without worry! If you need a ricotta cheese swap, try cottage cheese. It has a similar texture but is a bit thicker. Cream cheese is another option; it adds richness but can be denser. You can also use Greek yogurt for a tangy twist. Just remember, each option changes the taste slightly. Yes, you can prep this casserole in advance. Prepare it the night before and store it in the fridge. This way, the flavors meld nicely. When you're ready to bake, just pop it in the oven. If it's cold, add a few extra minutes to the baking time. This method makes weeknight dinners much easier. To make this casserole gluten-free, swap out the penne pasta for gluten-free pasta. Many brands offer good options that taste great. Check the marinara sauce label too, as some sauces may contain gluten. By making these changes, you can enjoy this dish without worry. In this article, I shared a simple and tasty Chicken Parmesan Casserole recipe. You learned about the key ingredients, step-by-step instructions, and helpful tips to make your dish a success. I also covered variations, storage methods, and answered common questions. Whether you try different cheeses or use a slow cooker, this casserole is easy to adapt. Enjoy sharing this warm, cheesy meal with family and friends. It’s sure to bring smiles around the table!

Chicken Parmesan Casserole

Indulge in comfort food with this Cheesy Chicken Parmesan Casserole! This easy Chicken Parmesan Casserole recipe combines tender chicken, pasta, marinara, and layers of gooey cheese for a delicious baked chicken and cheese dish. Perfect for family dinners or meal prep, it's the ultimate easy chicken pasta bake that everyone will love. Try it tonight and enjoy the cozy flavors! Save this recipe! #CheesyChickenParmesan #ComfortFoodCasserole #EasyPastaBake #ChickenRecipe
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Ingredients
  

2 cups cooked chicken, shredded

2 cups cooked penne pasta

1 cup marinara sauce

1 cup ricotta cheese

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large bowl, combine the shredded chicken, cooked penne pasta, marinara sauce, ricotta cheese, garlic powder, Italian herbs, salt, and pepper. Mix until everything is well coated.

      In a casserole dish, spread half of the chicken mixture evenly across the bottom.

        Sprinkle half of the shredded mozzarella and half of the grated Parmesan cheese on top of the first layer.

          Layer the remaining chicken mixture over the cheese, followed by the rest of the mozzarella and Parmesan cheese on top.

            Cover the casserole with aluminum foil and place it in the preheated oven. Bake for 25 minutes.

              Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

                Once out of the oven, let the casserole cool for a few minutes before garnishing with fresh basil leaves.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                    - Presentation Tips: Serve the casserole directly from the dish with a sprinkle of fresh basil on top. Pair with a side salad for a complete meal.