Easy Chicken Meatball Casserole Recipe

If you’re on the hunt for a comforting, delicious weeknight dinner that doesn’t require a ton of fuss, you’re going to love this Easy Chicken Meatball Casserole Recipe. I absolutely adore how this dish comes together with simple ingredients, but packs such a cozy, flavorful punch — perfect for when you want something hearty yet not too heavy. Plus, it’s a game changer when you’re craving meatballs but want to skip the pasta. Stick with me, and I’ll show you how to make this dish your new go-to dinner.

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Ingredients You’ll Need

Every ingredient in this casserole plays an important role. The ground chicken keeps things light but meaty, fresh herbs bring brightness, and the combo of bread and provolone adds great texture and flavor. When shopping, choosing fresh garlic and herbs really gives it a noticeable lift.

• Ground chicken: I recommend fresh ground chicken for tender meatballs, but ground turkey or a mix can work too.
• Grated onion: Adds moisture and a subtle sweetness to your meatballs—no raw onion bites here!
• Dried bread crumbs: They help bind everything together without making the mixture dense.
• Parmesan cheese: The salty, nutty flavor really amps up the meatball taste.
• Fresh parsley and basil: I love the herbal aroma these bring to the mix—fresh is key.
• Egg: Acts as a binder, so your meatballs don’t fall apart.
• Salt and pepper: Season thoughtfully—taste the mixture if you’re unsure.
• Olive oil: Used twice, once for browning meatballs, and again for the sauce—extra virgin for taste.
• Grated onion & garlic for sauce: They build the savory base of that delicious tomato sauce.
• Tomato paste and crushed tomatoes: This combo makes your sauce thick and flavorful without any canned weirdness.
• Fresh basil leaves: Add at the end for that bright, fresh pop in the sauce.
• Baguette slices: I like Italian or artisan bread for a nice chewy texture and the crust gets wonderful when baked.
• Provolone cheese slices: Melts beautifully on top, adding creaminess and mild tanginess.

Variations

I love tweaking this Easy Chicken Meatball Casserole Recipe depending on what’s in season or what my family is craving. You can easily swap ingredients or add extras to change things up without losing that comforting vibe.

• Swap the cheese: I sometimes use mozzarella or fontina instead of provolone — each gives a slightly different but equally delicious melt.
• Add veggies: Throw in some sautéed mushrooms or chopped spinach into the sauce for an extra veggie boost.
• Make it spicy: If you like heat, mix in red pepper flakes into the sauce or meatballs—my family loves that little kick.
• Gluten-free: Use gluten-free breadcrumbs and bread alternatives; the flavor and texture remain fantastic.
• Herb variations: If you don’t have fresh basil or parsley, dried works in a pinch, but fresh really shines here.

How to Make Easy Chicken Meatball Casserole Recipe

Step 1: Make the Meatball Mixture

Start by combining your ground chicken, grated onion, bread crumbs, Parmesan cheese, parsley, basil, beaten egg, salt, and pepper in a large bowl. I like to use my hands for this—mix gently until just combined. Over-mixing can make the meatballs tough, so go easy and resist the urge to pack them tightly.

Step 2: Brown the Meatballs

Heat 2 tablespoons olive oil over medium heat in a large skillet. Shape the mixture into small meatballs (about 1-inch), then brown them in batches for 3-4 minutes per side. You’re not cooking them through here, just getting that lovely golden color and sealing in flavor. Set them aside once browned.

Step 3: Prepare the Tomato Sauce

In the same skillet, add 2 more tablespoons of olive oil. Toss in grated onion and minced garlic, sauté until fragrant and soft (about 2-3 minutes). Stir in tomato paste, cooking for another minute to deepen the flavor, then add crushed tomatoes and torn fresh basil leaves. Simmer gently for 10 minutes until the sauce thickens just right.

Step 4: Assemble the Casserole

Preheat your oven to 400°F (200°C). Lightly spray a 9×11 inch casserole dish with nonstick spray. Spread a thin layer of sauce on the bottom, then arrange half of your browned meatballs over it. Top with half the torn baguette slices (you can rub them with garlic if you’re feeling fancy). Repeat the layering with remaining sauce, meatballs, and bread. Finally, lay slices of provolone cheese on top for that glorious melty finish.

Step 5: Bake to Perfection

Bake uncovered for about 25 minutes, or until the cheese is bubbling and golden, and the bread has soaked up those rich tomato flavors. I like to keep an eye on it towards the end—if the top browns too fast, just loosely cover it with foil. When it’s done, let it rest for 5 minutes before serving to let everything set nicely.

How to Serve Easy Chicken Meatball Casserole Recipe

Garnishes

I usually sprinkle freshly torn basil or parsley right before serving—it’s such an easy way to add a fresh, bright contrast to all that cheesy, savory goodness. Sometimes a drizzle of good olive oil or a pinch of red chili flakes if you want a little heat.

Side Dishes

This casserole is a meal on its own, but I love pairing it with a crisp green salad dressed in lemon vinaigrette or some garlic-roasted green beans to bring in a bit of crunch and balance. A simple sautéed spinach also works beautifully to add color and nutrients.

Creative Ways to Present

For special occasions, I sometimes bake this in individual ramekins or a fancy oval dish. Adding a sprinkle of extra Parmesan before baking adds a golden crust that’s always a hit. Plus, layering the bread a bit thicker makes it almost like a savory strata—perfect for brunch, too!

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I like to separate portions right away so I can grab and reheat just what I need. The flavors actually mellow out and blend even more the next day, which is always a nice bonus.

Freezing

I’ve frozen this casserole both before and after baking. If freezing before baking, assemble as usual, wrap tightly, and bake from frozen, adding extra time. For post-bake leftovers, portion and freeze in airtight containers. Just thaw in the fridge overnight before reheating for best texture.

Reheating

For reheating, I pop it in a 350°F oven covered with foil until warmed through—this keeps the bread from drying out. If you’re in a hurry, the microwave works too, but the oven method is worth it for keeping that fresh-baked taste and texture intact.

FAQs

Final Thoughts

This Easy Chicken Meatball Casserole Recipe has quickly become one of my favorite comforting meals to share with family and friends. I love how effortlessly it comes together, yet tastes like you spent hours in the kitchen. If you’re craving something cozy, hearty, and crowd-pleasing without the usual fuss, give this recipe a try—I promise you’ll keep coming back to it just like I do.

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