Chicken Parmesan Casserole


  • 16 oz. Penne Pasta, raw
  • *36 oz Pasta Sauce
  • 2 Cups Chicken Stock
  • 1 1⁄2 lb Chicken Breast, cubed (about 2-3 breasts)
  • 1 + 1⁄2 TBSP Little Eataly Seasoning Blend, divided
  • 2 1⁄2 Cups Shredded Mozzarella Cheese, divided
  • 1 Cup Parmesan Cheese
  • 1⁄2 Cup Bread Crumbs
Chicken Parmesan Casserole

Notes* Notes: I used 2 inexpensive cans of Hunt’s Traditional Pasta Sauce. You can save half of one can in the fridge to serve over leftover casserole since pasta dries up when you reheat it. Make sure you have aluminum foil for this recipe.


Step 1: 

Preheat oven to 425 degrees F.

Step 2: 

Season chicken with 1 TBSP Little Eataly

Step 3: 

In a 9x13 casserole dish (use cooking spray or olive oil to lightly grease), add penne, sauce, chicken stock, chicken and stir.

Step 4: 

Top with 1 1⁄2 cups of mozzarella cheese and 1⁄2 TBSP Little Eataly Seasoning.

Step 5: 

Gently stir, ensuring that chicken and penne are submerged.

Step 6: 

Cover tightly with aluminum foil and bake for 25 minutes.

Step 7: 

Remove aluminum foil and cook for an additional 10 minutes to reduce liquid.

Step 8

Cover with a light layer of bread crumbs, remaining mozzarella cheese and

parmesan cheese. Cook until just melted. (about 10 more minutes)

Optional: You may broil for about 3-5 minutes to slightly brown the cheese.