Chicken Parmesan Casserole
A comforting twist on the classic Chicken Parmesan, this easy casserole combines rigatoni pasta, rich marinara sauce, tender chicken, and a blend of cheeses for a delightful family meal.
Ingredients
Core Ingredients
- 12 oz Rigatoni pasta Adds a nice texture to the casserole.
- 24 oz Marinara sauce Tangy base for the dish.
- 2 cups Mozzarella cheese, shredded Melts well for a cheesy top layer.
- 1 cup Parmesan cheese, grated Adds sharpness to the flavor.
- 3 cups Cooked chicken, shredded Fresh, frozen or leftover rotisserie chicken can be used.
Optional Ingredients
- 1 cup Broccoli, chopped Add for extra nutrition.
- 1 cup Spinach, chopped Can be added for a personal touch.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Boil a large pot of salted water and cook the rigatoni until almost al dente, about 1 minute less than package instructions.
- Drain pasta and toss with olive oil to prevent sticking.
- In a baking dish, layer the rigatoni followed by marinara sauce and shredded chicken.
- Sprinkle mozzarella cheese and Parmesan cheese over the layers.
- Repeat the layering process until all ingredients are used, finishing with a layer of sauce and cheese on top.
- Cover the dish with aluminum foil.
Baking
- Bake the casserole in the preheated oven for about 25 minutes.
- Increase the oven temperature to 400°F (200°C) and bake for an additional 5 minutes to obtain a crispy cheese top.
Notes
You can refrigerate the casserole before baking for up to a day. Add vegetables like broccoli or spinach for added nutrition.