A quick and easy Chicken Parmesan Casserole made with shredded rotisserie chicken, cooked pasta, and marinara sauce. It's topped with a crunchy, buttery mixture of Italian breadcrumbs and Parmesan cheese for a simple and satisfying weeknight dinner.
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Preheat your oven to 375°F (190°C).
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).
Sprinkle with Italian seasoning and mix everything together until well combined.
Cover the baking dish with aluminum foil and bake for 15 minutes.
While the casserole is baking, prepare the topping. In a small bowl, mix together the grated Parmesan cheese, Italian breadcrumbs, and melted butter.
After 15 minutes, carefully remove the casserole from the oven and take off the aluminum foil.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Return the casserole to the oven, uncovered, and bake for an additional 15 minutes, or until the topping is golden brown and bubbly.
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