Chicken Parm Casserole

Name: Chicken Parm Casserole with Rotisserie Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1 rotisserie chicken, shredded; 8 oz rigatoni, cooked; 23 oz marinara sauce; 8 oz shredded mozzarella cheese; 1 tsp Italian seasoning; 1/2 cup grated Parmesan cheese; 1/2 cup Italian breadcrumbs; 1/4 cup butter, melted; 2 tbsp water

This Chicken Parm Casserole combines shredded rotisserie chicken with rigatoni, marinara sauce, and mozzarella, then topped with a crunchy buttery breadcrumb and Parmesan crust for a weeknight dinner that's ready in under 30 minutes.

🌍Italian-American 🏷️Casserole 🏷️Chicken parmesan 🏷️Pasta bake 🏷️Rotisserie chicken Weeknight dinner

🏷️

🏷️Comfort food

-0:00

TikTok

Total

40 min

Servings

6

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 rotisserie chicken, shredded
8 oz rigatoni, cooked
23 oz marinara sauce
8 oz shredded mozzarella cheese
1 tsp Italian seasoning
1/2 cup grated Parmesan cheese
1/2 cup Italian breadcrumbs
1/4 cup butter, melted
2 tbsp wateroptional

9 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Preheat your oven to 375°F (190°C).
2
In a large baking dish, combine the shredded rotisserie chicken, cooked rigatoni, marinara sauce, and about half of the shredded mozzarella cheese (about 4 oz).
3
Sprinkle with Italian seasoning and mix everything together until well combined.
4
Cover the baking dish with aluminum foil and bake for 15 minutes.
5
While the casserole is baking, prepare the topping. In a small bowl, mix together the grated Parmesan cheese, Italian breadcrumbs, and melted butter.
6
After 15 minutes, carefully remove the casserole from the oven and take off the aluminum foil.
7
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
8
Return the casserole to the oven, uncovered, and bake for an additional 15 minutes, or until the topping is golden brown and bubbly.

Was this recipe helpful?

Tips & Notes

Pro tips

Toss the shredded chicken with Italian seasoning before mixing into the casserole to distribute flavor evenly.
Mix melted butter directly into the breadcrumb-Parmesan topping so it browns and crisps evenly; avoid sprinkling dry breadcrumbs.
Add the 2 tbsp water to the sauce mixture if your pasta is slightly al dente (not fully cooked), as it will absorb liquid during baking.
Bake uncovered at 375°F for 25–30 minutes until the top is golden brown and bubbling at the edges.

Substitutions

Marinara sauce → Alfredo sauce (creamier, less acidic; use 2 cups and reduce water to 1 tbsp)
Rigatoni → Penne or fusilli (shapes vary but cook times are similar)
Mozzarella → Provolone or a mozzarella-Fontina blend (adds depth)
Italian breadcrumbs → Panko breadcrumbs mixed with 1 tsp Italian seasoning (panko gives extra crunch)

Storage & make-ahead

Refrigerate leftovers in an airtight container up to 3 days. Reheat covered at 350°F for 15–20 minutes, or in the microwave (may lose crispness on top).

Common Questions

Can I use fresh chicken instead of rotisserie chicken?

Yes. Cook and shred 1 lb boneless chicken breasts (about 20 minutes boiled or baked), then proceed with the recipe. Rotisserie chicken saves time but both work equally well.

How do I prevent the casserole from drying out?

The marinara sauce keeps the pasta moist. Don't overbake; 25–30 minutes at 375°F is sufficient. If using a deeper dish, add 2–3 tbsp water to the sauce mixture.

Can I make this ahead?

Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. Add the breadcrumb topping just before baking, or bake from cold (add 10–15 minutes to baking time).