Make this easy chicken parmesan casserole recipe for dinner tonight! Frozen chicken nuggets are tossed with pasta, marinara and mozzarella cheese. It's an easy, weeknight dinner your kids will request time and time again!
If you are looking for an easy to make, dump and bake recipe, this is it! This recipe for chicken parmesan casserole uses frozen popcorn chicken, pre-made marinara sauce, pasta and cheese for a delicious dinner your kids will love.
Just like this chicken bacon ranch casserole recipe, It can be made ahead of time and kept in the fridge or freezer, so that you can pop it in the oven when you are ready for dinner.
- Frozen Chicken: We used popcorn chicken but you can also use chicken tenders that have been cut into 1 inch pieces.
- Marinara: Use your favorite jar of pre-made marinara sauce.
- Pasta: Any type of pasta will work. We like to use bowtie or penne.
- Shredded Mozzarella Cheese
See recipe card for quantities.
Preheat your oven to 375°F and lightly spray a 9" x 13" casserole dish with cooking spray. Bring a pot of water to boil and cook pasta to the "al dente" stage according to package directions. Drain and pour the pasta into a large bowl.
To the bowl add the chicken, marinara sauce, chopped basil, and 1 cup of shredded mozzarella cheese. Stir to combine. Pour the mixture into the casserole dish and spread evenly. Sprinkle remaining cheeses on top.
Bake for 50-60 minutes or until the top is golden brown and the sauce is bubbly. Allow the casserole to rest 10-15 minutes before serving.
Store leftovers covered in the fridge for up to 4 days.
To freeze the casserole unbaked, assemble the casserole and pour into a freezer safe casserole dish. I like to use aluminum baking dishes. (affiliate link) Cover the top with plastic wrap and then wrap tightly in foil. Keep in freezer up to 3 months.
To reheat a frozen casserole, preheat your oven to 375°F. Remove the plastic wrap the and "tent" the foil on top. Bake for up to 75 minutes, taking the foil off during the last 15 minutes.
- Use any kind of chicken you have on hand. It doesn't have to be frozen chicken nuggets. You can use leftover chicken from an air fried chicken, shredded chicken or frozen chicken strips.
- You can always make this a gluten-free chicken parmesan casserole by using un-breaded chicken, gluten-free pasta, and cheese that has not been pre-shredded.
- I used one jar of marinara sauce, but grab an extra just incase it's not saucy enough for your family.
- Don't over cook the pasta when boiling it. You want it to get to the al dente stage so that it doesn't turn mushy during baking.
More easy dinner recipes
- Rosemary Chicken with Vegetables
- Slow Cooker Mac and Cheese
- Chicken Noodle Soup
- Chicken Bacon Ranch Casserole
- Instant Pot Shredded Mexican Chicken
Chicken Parmesan Casserole
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- 1 lb. frozen popcorn chicken
- 1 lb. pasta
- 1 (24 oz.) jar marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup parmesan cheese
- 2 tablespoons chopped basil
- Preheat oven to 375°F and lightly spray a 9" x 13" casserole dish with cooking spray. Bring a pot of water to boil and cook pasta until "al dente" according to package directions. Drain and pour into a large mixing bowl.
- To the pasta, add the chicken, marinara sauce, 1 cup of parmesan cheese and 1 cup of the mozzarella cheese. Stir together until evenly mixed. Pour the mixture into the casserole dish and spread evenly. Sprinkle the remaining mozzarella cheese on top.
- Bake for about 50-60 minutes or until the sauce is bubbly and the cheese is starting to turn a golden brown on top. Allow to cool for 10-15 minutes before serving. Top with fresh basil and more parmesan cheese if desired.
- To Store: Keep leftovers covered in the fridge up to 4 days.
- To Reheat: Heat in microwave or in the oven at 350°F for 20 minutes or until heated through.
- To Freeze: Place in freezer-safe container for up to 3 months.
This recipe is from Little Spoon Farm. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.