Chicken Parmesan Meatball Casserole

This meatball casserole recipe has all the flavors of traditional Chicken Parmesan without the mess of frying chicken! This can also be one of your go-to freezer meals that your whole family will love!

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 466kcal

Author Karly Campbell

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 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. Serve immediately.

Video

Notes

To Freeze: Prepare the dish up to the time of baking. Let cool and cover tightly with foil. Freeze for up to 3 months. Bake straight from the freezer at 350 degrees for around 2 hours or until hot and bubbly.

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