Rotisserie Chicken Parmesan Casserole
A comforting blend of flavors and textures, easy to prepare, featuring rotisserie chicken, marinara sauce, mozzarella, and Parmesan.
Ingredients
Main ingredients
- 2 cups rotisserie chicken, shredded
- 24 oz jar of marinara sauce ≈680 g
- 12 oz uncooked pasta (penne or rotini) ≈340 g
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Topping ingredients
- 1 cup panko breadcrumbs
- 2 Tbsp olive oil for breadcrumbs
- 1 tsp dried Italian seasoning
Seasonings
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
Garnish (Optional)
- to taste fresh parsley, chopped for garnish
- to taste extra cheese for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot, combine the shredded rotisserie chicken and marinara sauce. Stir in the minced garlic and season with salt and pepper. Warm the mixture over medium heat for about 5 minutes.
- Cook the pasta according to package instructions until al dente, then drain and set aside.
- In a large mixing bowl, combine the cooked pasta with the chicken and marinara mixture, half of the mozzarella, and half of the Parmesan. Stir gently until well combined.
- Transfer the mixture into a greased 9x13-inch baking dish, spreading it evenly.
Assembly
- Top with the remaining mozzarella and Parmesan cheeses, pressing down slightly.
- In a small bowl, mix the panko breadcrumbs with the olive oil and dried Italian seasoning. Sprinkle the breadcrumb mixture evenly over the casserole.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
- Remove from the oven and allow it to sit for a few minutes before serving.
Serving
- Garnish with fresh parsley if desired.
Notes
Feel free to add vegetables like spinach or mushrooms to the chicken mixture for added nutrition and flavor. For a bit of heat, include crushed red pepper flakes in the marinara sauce. This casserole can also be assembled ahead of time and baked later.