Chicken Parmesan Meatball Casserole is comfort food at its finest! My family loves this irresistible combination of pasta, chicken meatballs, and cheese!
Chicken Parmesan Meatball Casserole is one of my go to meals for when my family is craving a delicious and comforting meal. We love classic chicken parmesan, but this version may be even better! I love chicken parm in all forms, especially in french bread pizza form, but nothing beats a big, cheesy casserole on the table! With the weather getting colder, we all need a little comfort food now and then.
I first made chicken parmesan meatballs as an appetizer recipe for a party. I skewered them, topped them with cheese, and then we dipped them into marinara sauce. Everyone loved the recipe and its perfect for holiday entertaining! While the skewers are delicious, they aren’t dinner friendly, especially when serving a toddler! No one wants to be poked by a toddler brandishing a bamboo skewer like a weapon!
If cheesy pasta and flavorful chicken meatballs are your thing (and come on, isn’t it everyones?) then you will love this easy dinner recipe! You can make this ahead of time and bake right before serving. You could even make the meatballs ahead of time and freeze them for whenever you will need them!
Put this easy casserole recipe on your menu, sooner rather than later! Your family will love this Chicken Parmesan Meatball Casserole!
Chicken Parmesan Meatball Casserole
Yummy layers of pasta, tasty chicken parmesan meatballs, and cheese make for the most delicious and comforting dinner!
For the meatballs:
- 1 lb ground chicken breast
- 1/3 cup milk
- 1/3 cup parmesan cheese
- 1/2 cup italian seasoned breadcrumbs
- 1 1/2 tsp salt
- 1/2 tsp pepper
For the casserole:
- 1 lb long cut noodle, like ziti or penne cooked shy of al dente, and then drained
- 32 oz spaghetti sauce homemade or your favorite store bought variety
- 6 slices provolone cheese
- 1 cup shredded mozzarella
- 1/2 cup Italian seasoned breadcrumbs
- 1/2 cup parmesan cheese
- fresh basil, to garnish
Preheat oven to 375 degrees.
Add all meatball ingredients to a bowl and mix well with your hands until all evenly combined. If mixture is too wet, add more breadcrumbs, if too dry, add additional milk.
Once well combined, roll meatball mixture into 12 evenly sized meatballs, and place on a baking sheet sprayed with non-stick spray.
Bake meatballs for 12-15 minutes, or until golden brown.
Once finished, divide your pasta sauce between the cooked pasta and the meatballs.
In a large casserole dish, add your pasta. Top with meatballs, spread evenly across the dish. Sprinkle with the breadcrumbs, and then top each with slices of provolone cheese. Spread mozzarella and parmesan evenly over the dish. Bake for 20 minutes, or until cheese is golden brown.
Remove from oven and garnish with additional parmesan cheese and fresh basil.