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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.
Mandy says
Made this last night and it was so delicious!! Definitely making it again.
Karly Campbell says
Love to hear that! Thanks for the review! 🙂
Deidre says
Where were you and the internet when I was raising my children? My life would have been so much easier?
Karly says
Oh gosh, I can’t imagine raising children without the internet! I always wondered how people found a place to travel…how’d you pick a location, a hotel, figure out what to do, etc. So funny! 🙂
Dawn Barnes says
Brochures! 🙂 When you would travel, you’d pick up brochures and pamphlets at every highway rest stop, information center, hotel, gas station, etc., that you stopped at, or anywhere else you came across them. We always had tons!
Karly Campbell says
That explains why my mom still collects them! Haha!
Joyce says
Oh, I used Cavatappi pasta and the recipe made 4, 8″x8″ dishes. Delicious!
Joyce says
Very good recipe but you need to thaw it in the fridge before baking, if you froze it. It took 2 hours when baked straight from freezer.
Maggie Martin says
I’m all for anything to keep from having to fry chicken.
YOU are still a genius and I am sooo proud of you for vacuuming and making your bed.
I agree, dinner is a lot harder to make when the Hubs isn’t there. This will be dinner tomorrow.
Thanks Karly
Maggie
Tara Bates says
Would the dish break if it goes from freezer to oven?
Karly says
It would depend on the dish. I can’t really say.
Laura McDonald says
Can’t wait to try it. One question, does it remain covered or uncovered to bake?
Karly says
We do not cover this while baking. 🙂
Sharon says
Looks divine, can it be made without the pasta?
Karly says
You could make just the meatballs by following through step 4.
Charee says
Sorry lol I thought the chicken was shredded. Should have watched the video first 🙂 thanks. Eager to try it.
Charee says
How do you make your meatballs??
Carolina says
If frozen, should it thaw in fridge overnight or bake directly from freezer?
Karly says
I would bake directly from frozen and just adjust the time as needed.
Toni Swaim says
I make my own meatballs and freeze for future use. How many would I need?
Karly says
This recipe calls for one pound of meat’s worth of meatballs. I’m not sure how many that would be, so you’ll just have to give it your best guess.
Tori//Gringalicious.com says
YUMMALICIOUS! I was just about to add meatballs to my list of food this week and these look incredible!
Stephanie says
Karly – If I make this a day in advance, should I refrigerate or freeze?
Karly says
I’d just refrigerate it.
Phyllis says
It looks very Yummy.i am going to try it.do you have any recipes for 1-2 people
Karly says
I’m cooking for a family of four, so my recipes tend to reflect that. You can easily halve the majority of them though. 🙂
Tina Wedlake says
Found it. Thankx Karli !
🙂