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This CHICKEN PARMESAN MEATBALL CASSEROLE has all the flavors of traditional Chicken Parmesan without the mess of frying chicken! This recipe freezes great and is a favorite with family and friends.
My husband works some rather unpredictable hours. When things go wrong at work, he has to stick around and fix them. It’s a bummer when it comes time to cook dinner.
I’ve told him that 6:30 is dinner time and he can either be home then or he can microwave left overs when he does decide to drop by.
The thing is, on the nights that I’m pretty sure he isn’t going to make it on time, the kids and I eat random junk. Cereal, my favorite cold sandwich, chips with restaurant style salsa, oatmeal. Whatever, if it takes me less than 5 minutes, I serve it.
This Chicken Parmesan Meatball Casserole is my way of making up for the lackluster dinners we’ve been having lately. It’s full of melty cheese, healthy chicken, and the tomato sauce totally counts as a veggie.
Plus, pasta reheats like a dream and is usually even better the next day! My whole family ate this, although I did have to chop the meatballs up into tiny pieces for my daughter. She hates meatballs, unless she doesn’t know she’s eating meatballs and then she loves them. Kids are weird. 😉
Ingredients Notes:
Ground Chicken – We use lean ground chicken in this recipe, but ground turkey works just as well and can be easier to find.
Panko – We love panko because it’s so light, airy, and crisp. Regular bread crumbs will also work in meatballs.
Italian Seasoning – This adds loads of flavor thanks to the basil, oregano rosemary, and thyme.
Marinara – We use and love Rao’s marinara sauce. It’s our favorite brand of jarred sauce.
Campanelle – We think this is a fun pasta shape to use in this meatball casserole, but you can use any small shape of pasta that you like.
What is Panko?
Panko is a Japanese bread crumb that is light, airy, and crispy. It can be found in most any grocery store. We highly recommend using Panko over traditional bread crumbs in any breading recipe where you want a crispy finished product. It works well in meatballs too!
How to make:
Boil your pasta as the directions indicate on the package, but cook them for one minute less than the recipe calls for. This will help your pasta to not overcook in the oven.
Mix together the ground chicken, panko, egg, parmesan cheese, and milk, After they are all mixed well form into balls about an inch in diameter.
Place all the balls on a baking sheet lined with parchment paper or foil. These will bake in just 10 minutes.
Add the pasta sauce to a large bowl and stir in the cooked pasta and meatballs.
Now spread half the pasta mixture into a 9 x 13 pan then top with a layer of mozzarella cheese. Then repeat with the second layer of both.
Bake for 20 minutes at 350 degrees F or until all the cheese is melted.
Helpful Tip!
Freeze the dish ahead of time!
After layering the pasta and cheese cover tightly with foil and freeze until ready to bake.
Bake at 350 degrees F for around 2 hours or until hot.
More Family Favorites:
- Bacon Cheeseburger Meatloaf
- Bubble Up Enchilada Bake
- Sloppy Joe Tater Tot Casserole
- Oven Fried Chicken Strips
- Hamburger Casserole
Chicken Parmesan Meatball Casserole
Ingredients
- 1 pound lean ground chicken
- 1 cup panko bread crumbs
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 1 pound campanelle pasta any small shape is fine, such as ziti
- 24 ounces marinara sauce
- 2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
Instructions
- Bring a large pot of water to a boil and add the pasta. Cook for 1 minute less than package directions state.
- Preheat oven to 450 degrees.
- While the pasta is cooking, prepare the meatballs. Add all of the ingredients to a large bowl and use your hands to mix them together well. Form into small balls, about 1 inch in diameter and place on a parchment lined baking sheet.
- Bake for 10 minutes or until cooked through and no longer pink. Remove from the oven and reduce the oven temperature to 350 degrees.
- Add the pasta sauce to a large bowl and stir in the cooked pasta and meatballs. Stir gently to coat everything in sauce.
- Spread half of the pasta and meatballs into a 9×13 baking dish. Top with half of the mozzarella cheese. Repeat layers. Sprinkle with Italian seasoning.
- Bake for 20 minutes or until the cheese is melted. Serve immediately.
Colleen says
Made this today and would add more sauce, really dry.
Yadira Ramos says
I loved this recipe but I think I needed to use either less pasta or more sauce. 🙂
Cassie says
What would you suggest if I wanted to use Shredded Chicken?
Karly says
@Cassie,
I’m not sure I understand your question. If you want to use shredded chicken to make the meatballs, that won’t work. If you just want to replace the meatballs with shredded chicken, that would be fine. Just season it with a bit of Italian seasoning.
cloey says
Wonder if i can use ground beef for making meatball for this recipe. thanks!
Karly says
@cloey,
Sure thing.
Erica says
My husband wasn’t so sure about this. He kind of rolls his eyes at ground meat that is not ground beef. I made this one night and he LOVED it. My almost 4 year old LOVES it. It is so easy and the meatballs are easy and taste great. I make extra and throw them in the freezer (what I don’t eat before they freeze). My husband requested the meatballs instead of ground beef to so into spaghetti. I make this every couple of weeks or so. I sometimes have a hard time finding the ground chicken so when I do find it I stock up just to make this and the meatballs. Thank you for such a great recipe.
Karly says
@Erica,
I’m so glad to hear that you guys like this so much! I have a hard time finding ground chicken too and will often just use ground turkey. I can never tell a difference. 🙂
Cody says
Very good, everyone liked it. A little to much bread crumbs for me, but otherwise fantastic.
Stephanie says
Super excited to make this. I LOVE chicken parm and my family loves spaghetti with meatballs so this seems like a great compromise! Also having a little one in a few months and looking for more recipes I can make ahead and throw in the freezer for later so I am not at the mercy of my husband ordering pizza every other night lol. Great pictures!
Jenna says
I make my own tomato sauce, how many cups would you suggest I need? In the past I have substituted homemade sauce and used 4 cups per jar required. However, sometimes it does not seem like I have enough sauce. Just curious.
It look delicious and I plan on making it soon.
Karly says
@Jenna,
You’ll need about 24 ounces of sauce or 3 cups. You can add more or less to your taste. It’d be hard to mess this recipe up. 🙂
Aleksandra says
Is it possible to make this, freeze it and then reheat later ? Or will it turn out soggy and…unpleasant? Loved this, btw !
Karly says
@Aleksandra,
I don’t think this would turn soggy at all! I think it’d be a great candidate for the freezer. Here are some tips, if you’d like: http://learningstore.uwex.edu/assets/pdfs/B1306.pdf
Aleksandra says
Can I make this in the morning, store it, then heat it up later? I usually have a pretty busy day except for the mornings, and would like to know if heating this up would make the casserole… I don’t know, soggy or less pleasant?
Karly says
@Aleksandra,
I don’t think it would get unpleasant. In fact, it’d probably be even better, much like spaghetti is the second day. 🙂
Mary Nahay says
My husband and I made a double batch of your recipe today to share with our daughter who Blessed us with our new Grandson three weeks ago. It got at least 10 stars from Grandaddy and new Mom Catherine, and I’m sure new Dad will love it too.
We thought it needed more sauce so we used about 32 oz. and adjusted the spices accordingly. Used a throw away pan with lid for the new Mom ( our daughter) and put some extra sauce in double zip lock bags just in case hubby needed more.
Got a text tonight, it was PERFECT!
Thank you! Not only are the new parents happy and well-fed, but the new love of my life will be, too! Grandparents are over the moon delighted! The prep is so easy.
Line everything up beforehand hand, have trays prepared, preheat oven, put out measuring cups, have all ingredients in the counter, have a garbage bowl…… Ready….,set…go!!!!!! That’s how easy it is and it’s easy and DELICIOUS!!!!! Now I’ll have have ours with a quick salad, some crusty bread, ( just a smidge)! And plan more meals for my Grandson’s parents!!! Thank you, again!!!!! Mary
Karly says
Hi @Mary Nahay,
I’m so glad you guys liked this! And congratulations on the new grandson. What an exciting time for all of you!
Liz says
Thank you – nice and easy!
Wowguy says
omg to die for.. and the cheeeeeeese
vadeem @vadeem says
Fascinating, something I’d consider making.
Danielle says
oops mini Farfalle* pasta 🙂