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Chicken Parmesan Casserole Recipe

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4.2 from 14 reviews

This Chicken Parmesan Casserole is a comforting and hearty Italian-American dish featuring tender breaded chicken strips layered with rigatoni pasta, marinara sauce, and a blend of mozzarella and Parmesan cheeses, baked to golden perfection. It combines crispy fried chicken with a cheesy, saucy pasta bake, perfect for family dinners or gatherings.

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

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

Instructions

  1. Tip for Efficiency: Bread the chicken while waiting for the pasta water to boil and the pasta to cook.
  2. Prepare the Pasta: Boil water and cook rigatoni for one minute less than al dente, following package instructions. Drain and return pasta to the pot.
  3. Toss Pasta with Sauce and Cheese: Add 32 oz of marinara sauce, 2 tablespoons Parmesan cheese, and 1 cup of mozzarella cheese to the pasta. Toss gently and set aside.
  4. Prepare the Chicken: Pat chicken dry and cut into ½ inch thick strips.
  5. Set Up Breading Stations: Bowl 1: Mix flour, seasoned salt, and pepper. Bowl 2: Whisk eggs. Bowl 3: Italian breadcrumbs.
  6. Bread the Chicken: Dredge chicken strips in flour mixture, then dip in eggs, then coat thoroughly with breadcrumbs. Gently flatten coated strips with palms.
  7. Heat Oil and Butter: Pour ¼ inch of vegetable oil into a pan, add butter, and heat over medium-high until hot and melted.
  8. Fry the Chicken: Carefully place chicken strips in the pan in batches, cooking about 4 minutes per side until golden brown. Add more oil if needed.
  9. Drain Excess Oil: Place cooked chicken strips on paper towels to absorb excess oil, ensuring crispiness.
  10. Slice Chicken: Cut fried chicken strips into smaller, bite-sized pieces.
  11. Preheat Oven: Set oven to 375°F (190°C).
  12. Assemble the Casserole: Lightly grease a 9x13 inch casserole dish. Add half of the pasta and sauce mixture. Layer half the chicken pieces, 2 tablespoons Parmesan, and 1 cup mozzarella on top.
  13. Complete Assembly: Add remaining pasta mixture, top with remaining chicken, Parmesan, and mozzarella cheeses.
  14. Bake Casserole: Bake uncovered for 25 minutes. For a crispier, browned top, increase oven temperature to 425°F (220°C) and bake an additional 5 minutes.
  15. Garnish and Serve: Sprinkle fresh parsley over casserole and serve hot, ideally with garlic bread with cheese.

Notes

  • Use fresh parsley for garnish to add color and freshness.
  • Adjust marinara sauce quantity for desired pasta sauciness.
  • Fry chicken in batches to avoid overcrowding the pan, which ensures crispiness.
  • Allow pasta to cook just shy of al dente since it will bake further in the oven.
  • Butter in the frying oil helps achieve a golden brown color on the chicken.
  • For a crispier casserole top, finish baking at a higher temperature for a few extra minutes.
  • Serve with garlic bread to complement the flavors and add a crunchy side.

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