Chicken Parmesan Casserole Recipe
Chicken Parmesan Casserole is the easiest Italian dinner ready in about 30 minutes! Enjoy the same flavors of your fav meal without frying!
Ingredients
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 1.5 pounds boneless skinless chicken breast (see note)
- Salt & pepper
- 36 ounces pasta sauce
- 1 cup mozzarella cheese shredded
- 12 ounces fresh mozzarella cut into 12 slices
- ⅓ cup Panko breadcrumbs
- ¼ cup Parmesan cheese freshly grated
- Fresh basil chiffonade
Instructions
- Bring a large pot of water to a boil and generously season with salt. Cook pasta according to package until al dente. Drain and place back in the pot.
- While the pasta cooks, place a large skillet over medium-high heat. Add the olive oil and cook the chicken until it's cooked through, flipping once, about 8 minutes. (The chicken should have an internal temperature of 165 degrees F.) Remove chicken to a cutting board and shred or chop it up.
- Preheat oven to 450 degrees F and grease the inside of a 9-inch x 13-inch casserole dish.
- Add the pasta sauce, chicken, and shredded mozzarella to the pasta. Stir to combine.
- Spread half of the pasta into the bottom of the casserole dish. Layer 6 slices of fresh mozzarella over the pasta. Pour the rest of the pasta into the dish and spread it out edge to edge.
- Mix the Panko crumbs and Parmesan together and sprinkle over the top of the pasta. Place the remaining 6 mozzarella slices over the breadcrumbs.
- Bake for 15 minutes until breadcrumbs are browned. Broil for 2-3 minutes to have bubbling golden mozzarella on top. (YUM!)
- Remove the casserole from the oven and sprinkle with fresh basil. Serve warm.