Chicken Parmesan Pasta Casserole Recipes

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CHICKEN PARMESAN CASSEROLE



Chicken Parmesan Casserole image

I came up with this easy casserole idea instead of making homemade Chicken Parmesan. Enjoy!

Provided by morgens_aunt

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 5

2 cups rotini pasta
1 (12 ounce) can chicken chunks, drained
1 cup shredded mozzarella cheese
2 cups marinara sauce
½ cup seasoned bread crumbs

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  • Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
  • Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.

Nutrition Facts : Calories 358.7 calories, Carbohydrate 39.4 g, Cholesterol 47.3 mg, Fat 11 g, Fiber 2.7 g, Protein 23.8 g, SaturatedFat 3.7 g, Sodium 891.1 mg, Sugar 5.9 g

CHICKEN PARMESAN PASTA CASSEROLE



Chicken Parmesan Pasta Casserole image

Perfect for potluck meals, family gatherings, or in a smaller batch, for a winter comfort food meal for the family. Just my take on traditional Chicken Parmesan. I came up with this for my wife's corporate potluck lunch. She wanted Chicken Parmesan, but it was too difficult to feed 20 people the conventional way. Figured a casserole would work just as well. It did!

Provided by RCHEISS

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h55m

Yield 10

Number Of Ingredients 12

1 (16 ounce) package uncooked rotini pasta
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
2 cups vegetable oil for frying
2 cups flour
4 eggs, beaten
2 cups Italian seasoned bread crumbs
2 tablespoons garlic powder
1 (16 ounce) package shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
1 ½ (32 ounce) jars marinara sauce
½ cup dry red wine (such as Sangiovese)
½ cup grated Parmesan cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C), and preheat an oven to 350 degrees F (175 degrees C).
  • Place the flour, egg, and bread crumbs in 3 separate bowls. Mix the garlic powder into the bread crumbs. Working in batches, coat the chicken breast in the flour, then dip them in the egg, and finally coat with the bread crumbs. Carefully fry the coated chicken in the hot oil in small batches until golden brown and no longer pink in the center, 3 to 4 minutes. Drain the fried chicken over paper towels.
  • Combine cooked pasta, fried chicken, 1/2 package of mozzarella cheese, and 1/2 cup grated Parmesan cheese in a large bowl. Stir in the marinara sauce. Pour the red wine into the empty marinara sauce jar; cover and shake the jar, and empty the contents into the bowl of pasta. Stir to combine. Spread pasta mixture in a large casserole dish, and cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle with the remaining 1/2 package of mozzarella cheese and 1/2 cup of Parmesan cheese. Return to the oven, and continue baking until the cheese has melted, about 30 minutes. Remove from the oven, and allow to rest for 5 minutes before serving. Serve hot.

Nutrition Facts : Calories 1121.9 calories, Carbohydrate 92.2 g, Cholesterol 139.3 mg, Fat 65.5 g, Fiber 7.1 g, Protein 38.2 g, SaturatedFat 14.8 g, Sodium 1490.7 mg, Sugar 16 g

CHICKEN PARMESAN PASTA CASSEROLE RECIPE



Chicken Parmesan Pasta Casserole Recipe image

With only 6 ingredients, this Cheesy Chicken Parmesan Pasta Casserole comes together in minutes and makes the perfect busy weeknight meal. It's a dish your whole family will love.

Provided by Camille Beckstrand

Categories     Main Course

Time 50m

Number Of Ingredients 6

12 ounces penne pasta (1 package, (or any pasta - whole wheat works great for this recipe too!))
4 boneless, skinless chicken breasts (cooked and shredded)
26 ounces marinara sauce (1 jar)
1½ cups shredded Mozzarella cheese (divided)
½ cup freshly shredded parmesan cheese (divided)
¼ cup chopped fresh basil

Steps:

  • Preheat oven to 375 degrees. Spray a deep 9 x 13 inch baking dish with non-stick cooking spray. Set dish aside.
  • Cook pasta al dente, as directed on package.
  • Drain pasta and place in a large bowl.
  • Add in shredded chicken and marinara sauce (add more sauce if needed).
  • Mix well.
  • Dump half of the pasta/chicken mixture into the bottom of the prepared pan.
  • Top with half of the mozzarella cheese, half of the Parmesan cheese and half of the basil.
  • Repeat layers with remaining items.
  • Place casserole in the preheated oven and bake for 25 minutes or until cheese is bubbly and casserole is heated through.

Nutrition Facts : Calories 334 kcal, Carbohydrate 37 g, Protein 26 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 58 mg, Sodium 778 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

PARMESAN CHICKEN CASSEROLE



Parmesan Chicken Casserole image

Came up with this easy recipe when looking for something just a little bit different. Smells divine while cooking, tasty and comes together quickly. Although I used macaroni noodles, any kind of pasta you like can be used. Enjoy! *Tip - To easily cut up boneless chicken, partially freeze it first and use a sharp smooth (non-serrated) knife.*

Provided by JeannaLW

Categories     Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (16 ounce) package macaroni noodles
1 cup dry breadcrumbs
2 teaspoons italian seasoning
1/3 cup dry parmesan cheese
1 lb boneless skinless chicken breast, cut into bite size pieces
1 teaspoon olive oil
1 teaspoon butter
3 cups marinara sauce, divided
1 cup pre-shredded mozzarella cheese, divided

Steps:

  • Cook pasta, drain.
  • Preheat oven to 350 degrees.
  • Heat butter and olive oil together gently over medium heat.
  • While noodles are cooking, mix bread crumbs, Italian seasoning, and Parmesan cheese in a large ziplock bag or bowl with tight-fitting lid.
  • Place diced chicken in the bag or bowl and shake vigorously, coating chicken with bread mixture.
  • Cook chicken in butter/oil mixture until cooked through, and browned on all sides. (about 10 minutes).
  • Layer baking dish with noodles, 1/2 sauce, 1/2 shredded cheese, chicken, remaining sauce, remaining cheese.
  • Bake 30 minutes or until heated through and cheese is melted.

CHICKEN PASTA CASSEROLE



Chicken Pasta Casserole image

Preparing this family favorite on Sunday night will ensure a fuss-free Monday night dinner. -Marianna Pickering, Neenah, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

5 cups uncooked egg noodles
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
1 tablespoon garlic powder
1-1/4 teaspoons pepper, divided
1 pound chicken tenderloins
1 medium onion, sliced
2 celery ribs, chopped
3 tablespoons butter
1-3/4 cups half-and-half cream, divided
2 cups shredded part-skim mozzarella cheese
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup white wine or chicken broth
1 tablespoon dried parsley flakes

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large bowl, combine the Parmesan cheese, egg, garlic powder and 1 teaspoon pepper; set aside. Drain noodles and rinse in cold water; add to egg mixture. Set aside., In a large skillet, cook the chicken, onion, celery and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink. Stir in 1/2 cup cream; heat through., In a greased 13x9-in. baking dish, layer half of the noodle mixture, chicken mixture and mozzarella cheese. Repeat layers. Combine the soup, wine, parsley and remaining cream; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Bake, uncovered, for 15-20 minutes longer or until bubbly and cheese is melted., Or before refrigerating, cover and freeze casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.

Nutrition Facts : Calories 546 calories, Fat 26g fat (15g saturated fat), Cholesterol 186mg cholesterol, Sodium 780mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 38g protein.

SKINNY CHICKEN PARMESAN PASTA BAKE



Skinny Chicken Parmesan Pasta Bake image

Light on calories but heavy on flavor, this lightened-up, baked chicken and no-boil pasta casserole is so simple and so satisfying.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 11

1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1 cup water
1/2 lb uncooked bow-tie (farfalle) pasta
1 package (14 oz) chicken breast tenders, cut in 1-inch pieces
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup shredded mozzarella cheese (4 oz)
3/4 cup grated Parmesan cheese
1 tablespoon butter
1/2 cup Progresso™ Panko Italian style crispy bread crumbs
1/4 cup thinly sliced fresh basil leaves

Steps:

  • Heat oven to 425°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix pasta sauce and water; stir in pasta. Pour into baking dish.
  • Rub chicken tenders with pepper flakes and salt. Place chicken in single layer on top of pasta mixture in baking dish. Top with mozzarella cheese and 1/2 cup of the Parmesan cheese. Cover tightly with foil. Bake 40 to 45 minutes or until pasta is tender and most of sauce is absorbed. Remove foil; let stand 5 minutes.
  • Meanwhile, melt butter in 8-inch skillet over medium heat. Add bread crumbs; stir to coat in butter. Cook 1 to 3 minutes, stirring frequently, until toasted. Pour mixture into medium bowl; stir in remaining 1/4 cup Parmesan cheese. Sprinkle over baked pasta. Top with basil.

Nutrition Facts : Calories 460, Carbohydrate 50 g, Cholesterol 70 mg, Fat 1, Fiber 4 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 7 g, TransFat 0 g

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