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Chicken Parmesan Meatball Casserole

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dinner
Cuisine: Italian
Servings: 8 servings
Author: Amanda Dorich


For the meatballs:

  • 1 lb ground chicken
  • 1/3 cup milk
  • 1/3 cup parmesan cheese
  • 1/2 cup italian seasoned bread crumbs
  • 1 1/2 tsp salt
  • 1/2 tsp pepper

For the casserole:

  • 1 lb long cut noodle like ziti or rigatoni, cooked shy of al dente and then drained
  • 32 oz. spaghetti sauce
  • 6 slices provolone cheese
  • 1 cup shredded mozzarella
  • 1/2 cup italian seasoned bread crumbs
  • 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 ┬áslices 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.