I love a good casserole, but I love the leftovers even more. This is a perfect dinner to make if you need some lunches for the week!

Chicken Parmesan Casserole

The Point
Chicken Parm is one of our favorite meals. It just tastes so comforting and fancy in a way. Well, if you needed something a little easier to take as leftovers, like I did on my first week in office, try whipping it up in a casserole. You can easily divide and conquer the leftovers and look forward to your lunch break all week!
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
CourseMain Course
Servings 6 people
  • 1/2 lb pasta of your choice
  • 24 oz marinara sauce
  • 1/2 cup parmesan cheese grated
  • 4 chicken tenderloins
  • 1 cup flour
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1 egg
  • 1 cup Italian bread crumbs
  • 1/2 cup vegetable oil
  • 1 cup mozzarella cheese shredded
  • Preheat oven to 375° and spray a 9×13 inch baking dish with non stick cooking spray. Set aside.
  • Cook your pasta according to package.
  • Drain the pasta and stir in your marinara sauce and parmesan cheese. Set aside.
  • In a shallow bowl, add your flour, salt and pepper. In two others, add your eggs and breadcrumbs (in their own).
  • Dip your chicken tenders into the bowls in this order: flour, eggs, breadcrumbs. Continue with each tender and set on a cutting board or plate while you prepare your pan.
  • Heat your vegetable oil in a large frying pan over medium-high heat. Once it is hot, add all of your breaded chicken tenderloins. Cook on both sides for about 4 minutes each.
  • Remove the chicken from your pan and cut into bitesize pieces.
  • Begin layering your casserole as follows: Pasta marinara mixture, chicken, mozzarella, pasta mixture, chicken, mozzarella.
  • Bake at 375° for 25 minutes. Enjoy hot with some bread!
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