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


  • 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


  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.