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Chicken Parmesan Casserole

This casserole recipe has been one of the most requested! It’s super easy and a crowd pleaser…that’s what I call a win-win! This recipe is for one casserole, so if you want to feed an army, double or triple everything depending on number of people.

PRO TIP: Got leftovers? Reheat on 350 for 15-20 minutes.


1 (12oz) box gluten-free penne pasta (I use Jovial Foods)

1 (24oz) jar of marinara

1 tsp Italian seasoning

2 cups rotisserie chicken, shredded

1 (14.5oz) canned diced tomatoes (not drained)

1 Tbsp fresh garlic, minced

1 Tbsp fresh Italian parsley, chopped (more for garnish)

1 cup fresh mozzarella, shredded off the block, divided

1/2 cup fresh parmesan, shredded off the block (more for topping)

Salt, to taste

Black pepper, to taste

Crushed red pepper, to taste


-Preheat oven to 375.

-Grease a 9x13 casserole dish with cooking spray.

-Cook pasta al dente according to box instructions.

-Drain and put back into sauce pan.

-Add in marinara, chicken, diced tomatoes, Italian seasoning, parsley, and 1/2 cup mozzarella.

-Mix together thoroughly.

-Pour pasta mixture into casserole dish.

-Top with remaining mozzarella and parmesan.

-Bake, uncovered, for 20-25 minutes.

-After removing from oven, let sit for 5 minutes.

-Sprinkle with parsley and parmesan.

-Serve immediately.


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