Chicken Parmesan Casserole Recipe
This Chicken Parmesan Casserole combines breaded, pan-fried chicken strips with rigatoni pasta baked in a rich marinara sauce and layered with mozzarella and Parmesan cheeses. A comforting and hearty dish, perfect for family dinners, featuring crispy golden chicken pieces nestled in flavorful, cheesy pasta baked to bubbly perfection.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Pasta and Sauce
- ¾ pound rigatoni pasta
- 32 oz marinara sauce (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, whisked
- 1 ½ cups Italian breadcrumbs
- ¾ cup vegetable oil
- 2 tablespoons butter
Garnish
- Fresh parsley, for garnish
Instructions
- Prepare the Pasta: Boil water and cook the rigatoni for 1 minute less than the al dente time indicated on the package. Drain the pasta and return it to the pot. Toss with 32 oz of marinara sauce, 2 tablespoons Parmesan cheese, and 1 cup mozzarella cheese. Set aside.
- Prepare the Chicken: Pat chicken breasts dry and cut into ½ inch thick strips. Set up a breading station with three bowls: Bowl 1 with flour, seasoned salt, and pepper; Bowl 2 with whisked eggs; Bowl 3 with Italian breadcrumbs. Dredge chicken strips first in flour mixture, then eggs, then breadcrumbs, pressing gently to ensure full coating.
- Cook the Chicken: Heat vegetable oil and butter in a pan over medium-high heat to about ¼ inch depth. Fry chicken strips in batches for about 4 minutes per side until golden brown, adding more oil if needed. Drain cooked chicken on paper towels to absorb excess oil. Slice cooked strips into bite-sized pieces.
- Assemble the Casserole: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish. Spread half of the pasta and sauce mixture on the bottom of the dish. Layer half of the chicken strips on top, then sprinkle with 2 tablespoons Parmesan and 1 cup mozzarella cheese. Repeat with remaining pasta, chicken, Parmesan, and mozzarella.
- Bake: Bake uncovered for 25 minutes at 375°F. For a browner, crisper top, increase oven temperature to 425°F and bake an additional 5 minutes.
- Garnish and Serve: Remove from oven, sprinkle with fresh parsley if desired, and serve hot.
Notes
- Bread the chicken while the pasta water boils to save time.
- Use up to 48 oz marinara sauce if you prefer saucier casserole.
- Cook chicken in batches to avoid overcrowding the pan, ensuring crispiness.
- Let chicken drain on paper towels to absorb excess oil for a better texture.
- The casserole can be assembled ahead and refrigerated; bake when ready.
Keywords: Chicken Parmesan, casserole, rigatoni pasta, breaded chicken, baked pasta, Italian comfort food
Find it online: https://tastemadebyclara.com/chicken-parmesan-casserole-recipe/
