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Baked Chicken Parmesan Casserole

Baked Chicken Parmesan Casserole

My husband is a HUGE fan of casseroles, especially this Baked Chicken Parmesan Casserole.  He has a great point that every bite has a little bit of everything, making each bite just as delicious as the last.  No need to scoop up chicken here, stab some pasta over there, or slide some kale on top of all of that.  Every spoonful or forkful contains finely shredded chicken, perfectly cooked pasta, flavorful tomato sauce, fresh kale, and three types of cheese.  (Ladies, this may be every man’s dream.)  Not only is there melted and slightly crispy cheese on top of the casserole, but also a layer of cheese inside the casserole creating a fireworks show in every single bite.




 

This Baked Chicken Parmesan Casserole yields about six servings.  A great dish to store in an airtight container and re-open in a day or two.  Sometimes, I thoroughly enjoy reheated pasta casseroles even more a day or two later (am I the only one?).  Or, freeze in an airtight container for up to 3 or 4 months.

Ingredients:

  • 4 chicken breasts, boneless & skinless
  • 1 (16 oz) box penne rigate pasta
  • 1 (24 oz) jar tomato sauce
  • 2 cups shredded cheese (I used a mixture of mozzarella, colby jack, & parmesan)
  • 1 1/2 cups kale, chopped
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1 tsp parsley
  • 1 tsp basil

baked chicken parmesan casserole

Directions:

In a slow cooker, add chicken and cook on high for about 3 hours.  I didn’t include this in the cooking time, because this step could easily be done the night before or while you are doing other things.  I started my crock pot as soon as I woke up in the morning, then went about my day–went to the gym, had breakfast, did my devotions, and before I knew it the chicken was all cooked up.  Remove the chicken from the slow cooker and, with a fork and knife, pull the chicken apart.  It should shred easily.

In a pot of boiling water, add pasta and follow directions on the box.




In a skillet over medium heat, simmer tomato sauce, parsley, basil, and kale for about 6-8 minutes, or until kale begins to soften (but not overly cooked).

In a large bowl, combine shredded chicken, salt, pepper, and Italian seasoning.  Stir in cooked pasta and tomato sauce mixture.

In a casserole dish, pour out half of the chicken/pasta mixture and sprinkle one cup of the cheese on top, then add the last half of the chicken/pasta mixture over that.  Lastly, sprinkle the second cup of cheese to cover the entire casserole.

baked chicken parmesan casserole

Bake uncovered at 375F. for 30 minutes.  This Baked Chicken Parmesan Casserole yields about six servings.

baked chicken parmesan casserole

If you are crazy for casseroles, try this Creamy Chicken Lasagna recipe!




Baked Chicken Parmesan Casserole

Baked Chicken Parmesan Casserole is a first-rate Italian dish that is comprised with shredded chicken, flavorful tomato sauce, fresh kale, three types of cheese, and spices.  

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 4 chicken breasts, skinless & boneless
  • 1 (16oz) box penne rigate pasta
  • 1 (24 oz) jar tomato sauce
  • 2 cups shredded cheese, 1 cup mozzarella, 1/2 cup colby jack, 1/2 cup parmesan
  • 1 1/2 cups kale, chopped
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1 tsp parsley
  • 1 tsp basil

Instructions

  1. In a slow cooker, cook chicken on high for 3-4 hours. (You can do this the night before or first thing in the morning while you run errands.) After chicken is completely cooked, remove from slow cooker and pull apart with a fork and knife until all of it is shredded.

  2. In a pot of boiling water, add pasta and follow directions on box.

  3. In a skillet on medium heat, simmer tomato sauce, parsley, basil, and kale for about 6-8 minutes.

  4. In a large bowl, combine shredded chicken, salt, pepper, and Italian seasoning. Stir in cooked pasta and tomato sauce mixture.

  5. In a casserole dish, pour out half of the chicken/pasta mixture and sprinkle one cup of cheese on top, then add the last half of the chicken pasta over that. Lastly, sprinkle the second cup of cheese to cover the entire casserole.

  6. Bake uncovered at 375F for 30 minutes. 

” He who began a good work in you will carry it on to completion,

until the day of Christ Jesus.” | Philippians 1:6 

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