Chicken Parmesan Casserole
This Chicken Parmesan Casserole has quickly become a family FAVORITE! What is better than delicious rotisserie chicken combined with rigatoni & marinara sauce, topped with gooey melted cheese?? Exactly.. It’s hard to beat!
I am all for a super easy, throw together meal that the whole family will enjoy, and this is exactly that! I stumbled upon a similar recipe on Pinterest a few months back, and tweaked a few things to make it the perfect quick and easy weeknight meal.
Chicken Parmesan Casserole Ingredients
- Rigatoni Pasta
- Rotisserie Chicken, diced
- Marinara Sauce
- Shredded Mozzarella Cheese
- Cottage Cheese (or Ricotta)
How to Make Chicken Parmesan Casserole
Boil a large pot of water and cook the rigatoni noodles according to the al dente instructions on the box. Drain and add noodles back to the pot. Add the sauce and cottage/ricotta cheese to the pot and stir until noodles are coated.
Substitutions
- If you have some extra time, try breading and cooking your own chicken
- If you don’t have a rotisserie chicken on hand, you can use cooked frozen chicken tenders cut into small pieces
- Not a fan of chicken? You can swap it out for ground beef or meatballs
- If you don’t like ricotta or cottage cheese, the recipe is still delicious with them
- Diced onions or bell peppers are a tasty addition
Tips
- Chicken Parmesan Casserole can be prepped and assembled up to 2 days in advance, which makes it a great meal to prep on Sunday before the busy week. Just toss in the oven on Monday or Tuesday and enjoy!
- If making ahead, let the casserole sit out at room temperature for 20-30 minutes before cooking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
This recipe can be as easy or in-depth as you want it to be! Check out all of our recommended substitutions below!
Chicken Parmesan Casserole
Ingredients
- 1 box rigatoni pasta
- 32 oz marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup cottage cheese or ricotta cheese
- 1 rotisserie chicken diced
Instructions
- Boil large pot of water. Cook rigatoni to al dente.
- Drain noodles and return to pot
- Stir in marinara sauce and cottage cheese (or ricotta if you prefer)
- Add half of rigatoni & sauce mixture to a 9×13 baking dish
- Top with half of diced rotisserie chicken and 1 cup of mozzarella cheese
- Add the rest of rigatoni, top with remaining chicken and then remaining mozzarella cheese. You can sprinkle the top with Italian breadcrumbs for some added flavor & texture but not necessary.
- Bake uncovered for 25 minutes. If you like the cheese to brown on top, set the oven to broil for a few minutes at the end. Be sure to keep an eye on it as it can start to brown quickly!
- Serve with garlic bread or a Caesar salad!
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