Chicken Parmesan Casserole
A cozy and cheesy one-dish meal perfect for weeknights, combining tender chicken, marinara sauce, and melty cheeses.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts, thinly sliced or cubed Cooks evenly and soaks up sauce.
- 2 cups marinara sauce Use your favorite jarred sauce or homemade.
- 2 cups cooked pasta (penne, ziti, or rotini) or cooked rice Makes it hearty and family-friendly.
- 2 tablespoons olive oil For searing chicken and building flavor.
- 1 cup ricotta cheese Adds creaminess; substitute with cottage cheese for a lighter option.
- 1.5 cups shredded mozzarella Can use part vegan mozzarella for a dairy-free option.
- 0.5 cup grated Parmesan cheese Nutritional yeast can be used as a dairy-free substitute.
Seasonings
- 1 teaspoon garlic powder For a warm, savory flavor.
- 1 teaspoon dried oregano For warmth.
- 0.5 teaspoon red pepper flakes Optional, for a bit of heat.
- Salt and pepper Salt and freshly ground black pepper To taste.
Garnish
- to taste Fresh basil or parsley For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Season the chicken with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat and sear the chicken until golden on both sides, about 3 minutes per side.
Assembly
- In a bowl, mix ricotta with half the Parmesan, oregano, and red pepper flakes, then season to taste.
- Stir the cooked pasta or rice into the marinara sauce. Fold in the seared chicken until evenly coated.
- Spread half of the saucy chicken mixture into the prepared dish. Dollop spoonfuls of the ricotta mixture over it, then sprinkle with half the mozzarella.
- Layer the remaining saucy chicken on top and finish with the remaining mozzarella and Parmesan.
Baking
- Bake uncovered for 20–25 minutes, until the cheese is bubbly and golden. Broil for 1-2 minutes for a crisp top, watching closely.
- Let rest for 5 minutes, then garnish with torn basil or chopped parsley.
- Serve warm.
Notes
For a lighter version, use grilled chicken breast and part-skim mozzarella. Make it gluten-free by using gluten-free pasta or skipping the pasta entirely. This casserole can be made ahead and stored in the refrigerator for up to 24 hours before baking.