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Chicken Parmesan Casserole Recipe

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4.2 from 6 reviews

This Chicken Parmesan Casserole is a comforting Italian-American dish combining tender breaded chicken strips, rigatoni pasta, rich marinara sauce, and gooey melted mozzarella and Parmesan cheese. Crispy chicken, perfectly cooked pasta, and layers of flavorful cheese come together in a baked casserole that’s perfect for family dinners or casual gatherings.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Pasta and Sauce

  • ¾ pound rigatoni pasta
  • 32 oz. marinara sauce (or up to 48 oz. for saucier pasta)
  • 3 cups shredded mozzarella cheese (divided)
  • 1/3 cup grated Parmesan cheese (divided)

Chicken and Breading

  • 2 small boneless skinless chicken breasts
  • ¾ cup flour
  • 2 teaspoons seasoned salt
  • ¼ teaspoon pepper
  • 2 eggs
  • 1 ½ cups Italian breadcrumbs

Cooking and Garnishing

  • ¾ cup vegetable oil
  • 2 Tablespoons butter
  • Fresh parsley (to garnish)

Instructions

  1. Tip for efficiency: Bread the chicken while your pasta water heats and the pasta cooks to save time.
  2. Prepare the Pasta: Boil water and cook the rigatoni 1 minute less than al dente, following package instructions closely.
  3. Drain and mix pasta: Drain rigatoni and return to pot. Stir in 32 oz. of marinara sauce, 2 tablespoons Parmesan cheese, and 1 cup mozzarella cheese. Set aside.
  4. Cut the chicken: Pat dry chicken breasts and slice into strips about ½ inch thick for even breading and cooking.
  5. Set up breading stations: Bowl 1: mix flour, seasoned salt, and pepper. Bowl 2: whisk eggs. Bowl 3: place Italian breadcrumbs.
  6. Bread the chicken: Coat chicken strips first in flour mixture, then dip in eggs, and finally cover thoroughly with breadcrumbs. Press gently with your palms to flatten and ensure good coating.
  7. Heat oil and butter: In a pan, add ¼ inch of vegetable oil and 2 tablespoons butter over medium-high heat to create a golden frying base.
  8. Fry the chicken: Once hot, fry the breaded chicken strips in batches, cooking about 4 minutes per side until golden brown. Add more oil if needed during cooking.
  9. Drain excess oil: Place fried chicken on paper towels to soak up extra oil and keep the chicken crispy.
  10. Slice chicken bites: Cut the fried chicken strips into smaller bite-sized pieces suitable for casserole layering.
  11. Preheat oven and prepare dish: Set the oven to 375°F and lightly grease a 9 x 13 inch casserole dish.
  12. Layer casserole: Spread half of rigatoni-sauce mixture in the dish, top with half the chicken pieces, 2 tablespoons Parmesan, and 1 cup mozzarella cheese.
  13. Repeat layers: Add the remaining rigatoni mixture, remaining chicken pieces, and the leftover Parmesan and mozzarella cheeses.
  14. Bake: Bake uncovered for 25 minutes. For a crispier, browned top, increase oven temperature to 425°F and bake for an additional 5 minutes.
  15. Garnish and serve: Sprinkle fresh parsley on top before serving. Pair with garlic bread with cheese for a complete meal.

Notes

  • For saucier pasta, you can increase marinara sauce up to 48 oz. according to your preference.
  • Cook rigatoni slightly less than al dente to prevent overcooking during baking.
  • Use fresh parsley for garnish to add color and freshness.
  • Butter in the frying oil helps achieve a more golden crust on the chicken.
  • Chicken can be fried in batches to maintain oil temperature and crispiness.
  • Leftover casserole can be stored in the refrigerator for up to 3 days and reheated.
  • To make it lower fat, use a smaller amount of oil for frying or bake the chicken strips instead.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Casserole
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://iamstarved.com/chicken-parmesan-casserole-recipe/