Chicken Parmesan Casserole

Pasta with bite size pieces of chicken breasts, cherry tomatoes, zucchini, pasta and sauce topped with garlic croutons and cheeses.

Chicken Parmesan Casserole

Chicken Parmesan Casserole

This is seriously good and not as much work as chicken parmesan can be. First of all the chicken is cubed and lightly browned with garlic powder, salt and pepper. I added fresh cherry tomatoes to a already made up spaghetti sauce for convenience and fresh zucchini.

One of the things that is so important when you cook is to season your food as you cook it. In this dish for instance you season the chicken. When you cook your pasta you want your water “to taste of the sea” as I have always heard. Cook it without enough salt and it is just bland and isn’t the same when added later. Season your spaghetti sauce if needed to suit your tastes. When you put it all together it should be balanced and perfectly seasoned!

I made some croutons because when I went to the grocery store this morning I wanted garlic or plain crouton and they didn’t have any. They did have 5 other flavors, non of which sounded good to me with chicken parmesan.

I would think this would work in a crock pot also but I would cook it on low for 4 hours checking it about every half hour after 2 hours to make sure you don’t overcook it. The recipe below will easily serve 3 people and will easily double or more if you need it to. This is a perfect dish for 2 people, you may have some leftovers but it will make a great lunch the next day. The leftovers are really yummy!

 Chicken Parmesan Casserole

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Chicken Parmesan Casserole
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2 with leftovers
Pasta with bite size pieces of chicken breasts, cherry tomatoes, zucchini, pasta and sauce topped with garlic croutons and cheeses.
  • 2 - 3 chicken breasts (1 lb.)
  • 1/2 teaspoon garlic powder
  • salt and pepper
  • 2 tablespoons olive oil
  • 1/2 package thin spaghetti - cooked half way and drained
  • 3 cups favorite spaghetti sauce
  • 1 zucchini- quartered and chunked
  • 1 carton cherry tomatoes - quartered
  • 2 teaspoons basil - optional
  • 8 oz. mozzarella or Italian cheese
  • 1/4 cup parmesan cheese
  • 2 cups garlic croutons
  1. Cut the chicken breasts into cubes. Season with the garlic powder, salt and pepper. Lightly brown the chicken in a frying pan, do not cook completely thru.
  2. Add spaghetti sauce, cherry tomatoes, zucchini and basil to the pan. Set aside.
  3. Cook the spaghetti until almost cooked. Drain. Put in a greased baking dish.
  4. Top the spaghetti with the chicken mixture and sauce.
  5. Top with half of the cheese.
  6. Add croutons. Top with remaining cheese.
  7. Bake for 30 - 40 minutes at 350 degrees until it begins to brown and is bubbly around the edges. Let sit for 5 minutes before serving.

How about?

Chicken with Bow Tie Pasta

Chicken with Bow Tie Pasta

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Chicken Broccoli and Rice Casserole

One Pot Pasta

one pot pasta recipe

Cabbage Roll Casserole

Cabbage Roll Casserole


  1. Jeff Winett says

    Greetings from Sherman Oaks, California. My casserole is assembled and ready to pop into the oven. I am psyched that the prep is behind me, and now all I have to do is bake.
    I do have a couple of issues though, that have me a little concerned. The recipe states that this is a perfect dinner for 2. In the recipe there was no mention regarding the size of casserole dish. I figured that if this was a perfect dinner for two, that it would not need to be in anything larger than an 8 x 8 inch dish, especially since I was using 8 oz of pasta. Just to be on the safe side, I decided to use my 7 x 11 inch dish which has a larger surface area than an 8 x 8 inch dish. The dish looks wonderful, but I have to say that the level of the ingredients are definitely above the top of the casserole. It sure looks like an awful lot of food for 2….don’t get me wrong, I am still excited to dig into dinner with a nice glass of wine. I just think that a family sized 9 x 13 dish would be a better choice. To further be on the safe side, I’ve just lined a jelly roll pan with non stick foil, and the assembled casserole will bake on top.
    My best wishes,

    • Mary Ellen says

      Hi Jeff, thanks for the comment. I just measured the pan in the picture. It was 8 x 5 x 3 inches deep. If you did a 9 x 13 pan I would watch the cooking time. I did have leftovers with mine, but don’t think it would serve 4 people. I honestly think this recipe would serve 3 but it such an odd number for a recipe. I guess I should of put serves 2 with leftovers.

  2. Jeff Winett says

    How truly thoughtful on your part, for responding. I feel like I am having a private email session with you :)
    Your 3 inch deep casserole sounds like a great piece to have. My oven is preheating even as we speak, and I am looking forward to our meal. For all I know, the 7 x 11 x 2 inch deep casserole will be a perfect fit. I’m thinking/hoping that some of the top ingredients might meld into the pasta, hence a lower height for the finished dish.
    Best wishes, and I am looking forward to delving further into your site.

    • Mary Ellen says

      It is a good piece to have, let me know how it turns out. I liked the deeper dish as it helped to prevent the chicken from getting dried out which is why I used it. Best wishes to you also!

  3. Jeff Winett says

    Tah dah! The recipe was a major success. Laughing here from my very first post where I was worried even before baking….Yes the ingredients were above the level of my 7 x 11 inch dish, but the casserole turned out beautifully and with every component in tact. More laughs, because I will always use this sized casserole for the recipe. It is definitely “makeagainable”. I had assembled the dish well in advance, and my only tweak was that I baked the dish at 325° for a full hour. I guess I wasn’t thinking about the possibility of the chicken drying out…but I did use thigh meat, versus breast. The croutons were crispy, and with the melted cheese on top, every bite was fantastic. First appetizers and then salads were eaten before the entree, and with this in mind, in our little family, I really think this is a dinner for 4. Mind you, with half the casserole remaining, I am looking forward to tomorrow night’s dinner :)
    Cheers and thanks for a keeper of a recipe,

  4. says

    Hi and wow I pinned this and I will try this recipe sometime. This is a dish my family would love for dinner. I saw it at posed perfection. Julie at

  5. says

    Mary Ellen I’m hopping over from Let’s Get Real and your recipe is the first place I am stopping. Your recipe really caught my eye. We are big pasta (whole wheat) fans in our house. This is sure to be a big hit at our dinner table. I love the added vegetables too. What a great way to pack in a little more nutrition and flavor.

  6. says

    This looks great! And I have to admit, I just saw your post from your other blog and clicked on this one…and was very confused because it looked so similar, but had a different name…until I kept reading. How awesome to have more than one blog! (And how much work!) :)
    Thanks for linking up THIS great recipe to Twirl & Take a Bow, as well!
    ~ Brooke ~

    • Mary Ellen says

      This is very good, we loved it! It is a lot of work but I love doing it. I also own Razzle Dazzle Recipes, which is not a blog.

    • Mary Ellen says

      I was over earlier and saw that. I have your button up at my other site where I have started hosting linky parties. Hope that’s okay that way.

  7. Amber says

    We have made this several times minus a few of the ingredients and my family of 5 absolutely LOVES this dish!! Of course I modify it to fit my family. But way to go on this one!!


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