This simple, cheesy casserole recipe has all the flavors of traditional Chicken Parmesan without the mess of frying chicken!
I have a confession to make.
I’ve been rocking this domestic thing. Laundry, vacuuming (I just got a new vacuum and I LOVE it!), all that jazz. You guys, I even make my bed in the mornings. I have never been a make your bed type of person. Ever.
That’s not the confession, though. That was just me bragging.
The confession? I have been failing at dinner. Hardcore.
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, cold sandwiches, chips and 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. 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.
I think you’re going to love the traditional chicken Parmesan flavors in this recipe, especially because it’s so much easier than frying chicken! The meatballs bake in no time which make this a nice weeknight meal, too!
Chicken Parmesan Meatball Casserole
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
For the meatballs:
1 pound lean ground chicken
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup milk
For the casserole:
1 pound campanelle pasta (any small shape is fine, such as ziti)
1 jar (24 ounces) marinara sauce
2 cups grated mozzarella cheese
1 teaspoon Italian seasoning
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 9x13 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.
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