Ingredients

• 3 cups cooked chicken, shredded or diced (rotisserie works great)
• 3 cups penne or rotini pasta, uncooked
• 2 cups pasta sauce, divided
• 1 can (14 oz) diced tomatoes, drained
• 1 tsp Italian seasoning
• 2 tbsp fresh parsley, chopped
• 1½ cups shredded mozzarella cheese

• ¾ cup Panko breadcrumbs
• 2 tbsp butter, melted
• 1 clove garlic, minced
• 2 tbsp grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9x9 or 2QT casserole dish with nonstick spray.
2. Mix all topping ingredients together in a small bowl — Panko, melted butter, garlic, and Parmesan. Set aside.
3. Bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions — it finishes cooking in the oven so pull it just before done. Drain well.
4. In the same pot, toss the cooked pasta with 2 cups of pasta sauce, Italian seasoning, shredded chicken, drained diced tomatoes, and parsley until evenly combined.
5. Transfer the pasta mixture into the prepared casserole dish. Spoon the remaining pasta sauce over the top.
6. Scatter the mozzarella cheese evenly over the surface, then sprinkle the Panko topping over the cheese in an even layer.
7. Bake uncovered for 23–25 minutes until golden, bubbly, and the topping is a deep, toasty brown.
8. Let rest for 5 minutes before serving. Garnish with extra parsley if desired.

• Best chicken to use: Rotisserie chicken is the fastest route and adds the most flavor. Leftover baked or poached chicken both work perfectly. This is one of those dump and bake chicken recipes designed around what's already in your fridge.
• Pasta shape matters: Rotini is the top choice here — the spirals trap sauce in every bite. Penne is a close second. Avoid long pasta shapes; they tangle and don't hold up in the oven.
• Freezer-friendly: Assemble the full casserole before baking, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed adding 5–10 minutes. One of the best make-ahead casserole recipes for busy weeks.
• Panko vs regular breadcrumbs: Panko gives a lighter, crispier crust. Regular breadcrumbs work too — the butter binds them both — but Panko is worth it for that classic chicken parm finish.
• Storage: Keeps in the fridge in an airtight container for up to 4 days. Reheat covered in a 350°F oven or in the microwave with a splash of water to keep it from drying out.