Introduction
Put a fun and simple spin on Italian classic cuisine with this easily prepared Chicken Parmesan Casserole. Perfect for a weeknight comfort food option or a casual dinner party, it combines al dente pasta, crispy chicken, rich marinara sauce, and oodles of melted cheese. Its simplicity and make-ahead potential are sure to make it a family favorite!
Table of Contents
Why You’ll Love This Chicken Parmesan Casserole
- This wonderful casserole combines convenience and flavor, perfect for weeknight dinners.
- It offers comforting and satisfying flavors, making it the ultimate comfort food.
- The recipe is flexible; feel free to choose your preferred chicken type (homemade, frozen, or rotisserie).
- The casserole is a great make-ahead meal and also freezer-friendly for those busy schedules.
- Above all, you’ll relish the delicious, cheesy goodness that makes this dish so enticing.
Ingredients
To make this amazing Chicken Parmesan Casserole, you’ll need:
- ¾ pound rigatoni pasta
- 32 oz. marinara sauce (or up to 48 oz. for saucier)
- 3 cups shredded mozzarella cheese (divided)
- â…“ cup grated Parmesan cheese (divided)
- 2 small boneless skinless chicken breasts
- ¾ cup flour
- 2 teaspoons seasoned salt
- ¼ teaspoon pepper
- 2 eggs
- 1 ½ cups Italian breadcrumbs
- ¾ cup vegetable oil
- 2 Tablespoons butter
- Fresh Parsley (for garnish)
Notes & Substitutions
- Pasta: Choose rigatoni or penne to hold up well to baking. Boil it until it’s just al dente.
- Marinara: For the best flavor use a high-quality jarred sauce or make it yourself.
- Cheese: Chic, low-moisture mozzarella gives a perfect, melty texture.
- Chicken: Opt for fresh chicken breasts, frozen tenders, or a rotisserie chicken.
- Breadcrumbs: Homemade breadcrumbs can lend an even more satisfying crispy finish.
- Seasoning: Consider adding Italian seasoning or garlic powder for enhanced flavor.
Instructions
Prep the Pasta: Start by boiling well-seasoned water. Cook rigatoni for a minute shy of al dente. Drain the pasta and place it back in the pot. Toss with marinara sauce, some Parmesan, and mozzarella.
Prepare the Chicken: Pat the chicken dry and slice it into ½-inch strips. Set up a breading station with flour (seasoned with salt and pepper), whisked eggs, and breadcrumbs. Dredge the chicken through each ingredient. Heat oil and butter in a skillet on medium-high heat. Fry the chicken in batches until golden brown (roughly 4 mins per side). Transfer to a paper towel-lined plate. Once slightly cooled, slice into bite-sized pieces.
Assemble & Bake Casserole: Preheat the oven to 375°F (190°C). Grease a baking dish, spread half of the pasta mixture, then add layers of sliced chicken, Parmesan, and mozzarella. Repeat the process. Bake the casserole uncovered for about 25 minutes. Optionally, broil for 5 mins at 425°F (220°C) for extra browning.
Pro Tips & Troubleshooting
For those interested in the culinary science, understanding batter and breading basics for frying can elevate your technique.
- Double bread the chicken and avoid overcrowding the pan for ultimate crispness.
- Use butter in the frying oil and broil at the end for a gorgeous golden crust.
- Be generous with marinara sauce and consider partial covering to prevent dryness.
- Slightly undercook pasta to let it absorb sauce in the oven.
- Go for quality, low-moisture mozzarella for the ultimate cheese pull.
Serving Suggestions, Storage & Variations
Serving Suggestions: This dish is best served hot, sprinkled with fresh parsley. Pair it with garlic bread, cheese garlic bread, a fresh green salad, Caesar salad, steamed green beans, or broccoli for an exquisite meal.
Storage Instructions: Store the casserole in an airtight container in the fridge for up to 3 days. Alternatively, freeze cooled portions for up to 3 months. When ready to eat, thaw overnight and reheat covered in the oven at 350°F or in the microwave. You may need to add extra sauce if the pasta seems dry.
Flavor Variations: Experiment with using frozen breaded chicken tenders, shredded rotisserie chicken, adding sautéed bell peppers, spinach, mushrooms, dollops of seasoned ricotta cheese for creaminess, red pepper flakes, or trying different types of pasta like ziti, penne, or cavatappi.
Nutrition Information
This Chicken Parmesan Casserole provides the following estimated nutritional values (based on one serving size).
| Calories | Carbohydrates | Protein | Fat |
|---|---|---|---|
| 599 kcal | 64g | 35g | 22g |
Please note that these values are estimates.
Frequently Asked Questions (FAQ)
Can I assemble and freeze Chicken Parmesan Casserole before baking?
Absolutely. Just prepare as directed, then cover tightly and freeze. Thaw overnight before baking.
What kind of pasta works best for this casserole?
Rigatoni or penne is ideal because they can stand up to the oven heat and sauce.
Can I use jarred marinara sauce?
Certainly! Use a high-quality brand for the best flavor.
Conclusion
The ease, flavor, and crowd-pleasing capabilities of this Chicken Parmesan Casserole will make it a kitchen go-to. Don’t hesitate to share this comforting Italian-American dish with family or use it as meal prep. Remember to share your creations or leave a review, and most importantly, enjoy!
Ultimate Chicken Parmesan Casserole
Equipment
- Pot
- Paper towels
- bowls
- skillet
- Kitchen tongs
- 9×13-inch casserole dish
- Oven
Ingredients
Pasta
- ¾ pound rigatoni pasta
Sauce & Cheese
- 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 & Breading
- 2 small boneless skinless chicken breasts
- ¾ cup flour
- 2 teaspoons seasoned salt
- 1/4 teaspoon pepper
- 2 eggs
- 1 ½ cups Italian breadcrumbs
Frying & Garnish
- ¾ cup vegetable oil
- 2 Tablespoons butter
- Fresh Parsley to garnish
Instructions
Cooking Pasta
- Boil water and cook rigatoni pasta for one minute less than al dente, then drain and return to the pot.
Preparing Pasta Mixture
- Toss the drained pasta with marinara sauce, 2 tablespoons of Parmesan, and 1 cup of mozzarella cheese, then set aside.
Preparing Chicken for Breading
- Pat the chicken breasts dry with paper towels and slice them into ½ inch thick strips.
Breading Chicken
- Prepare an assembly line for breading: one bowl with flour, seasoned salt, and pepper; a second with whisked eggs; and a third with Italian breadcrumbs.
- Dredge each chicken strip first in the flour mixture, then briefly in the eggs, and finally coat thoroughly in breadcrumbs, gently flattening with your palms.
Frying Chicken
- Heat ¾ cup vegetable oil and 2 tablespoons of butter in a pan over medium-high heat.
- Carefully lower chicken strips into the hot oil using tongs, cooking in batches for about 4 minutes per side until golden brown. Add more oil if needed.
- Transfer the cooked chicken strips to a paper towel-lined plate to absorb excess oil and ensure crispiness.
- Slice the golden-brown chicken strips into smaller bite-sized pieces.
Assembling & Baking Casserole
- Preheat your oven to 375 degrees Fahrenheit.
- Lightly grease a 9×13 inch casserole dish, then layer half of the rigatoni mixture, half of the chicken strips, 2 tablespoons of Parmesan, and 1 cup of mozzarella.
- Add the remaining rigatoni, then top with the rest of the chicken strips and the remaining Parmesan and mozzarella cheese.
- Bake uncovered for 25 minutes; for a browner, crispier top, increase the heat to 425 degrees Fahrenheit and bake for an additional 5 minutes.
Garnish
- Garnish the casserole with fresh parsley before serving, perhaps alongside garlic bread with cheese.
Notes
Ultimate Chicken Parmesan Casserole
Equipment
- Pot
- Paper towels
- bowls
- skillet
- Kitchen tongs
- 9x13-inch casserole dish
- Oven
Ingredients
Pasta
- ¾ pound rigatoni pasta
Sauce & Cheese
- 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 & Breading
- 2 small boneless skinless chicken breasts
- ¾ cup flour
- 2 teaspoons seasoned salt
- 1/4 teaspoon pepper
- 2 eggs
- 1 ½ cups Italian breadcrumbs
Frying & Garnish
- ¾ cup vegetable oil
- 2 Tablespoons butter
- Fresh Parsley to garnish
Instructions
Cooking Pasta
- Boil water and cook rigatoni pasta for one minute less than al dente, then drain and return to the pot.
Preparing Pasta Mixture
- Toss the drained pasta with marinara sauce, 2 tablespoons of Parmesan, and 1 cup of mozzarella cheese, then set aside.
Preparing Chicken for Breading
- Pat the chicken breasts dry with paper towels and slice them into ½ inch thick strips.
Breading Chicken
- Prepare an assembly line for breading: one bowl with flour, seasoned salt, and pepper; a second with whisked eggs; and a third with Italian breadcrumbs.
- Dredge each chicken strip first in the flour mixture, then briefly in the eggs, and finally coat thoroughly in breadcrumbs, gently flattening with your palms.
Frying Chicken
- Heat ¾ cup vegetable oil and 2 tablespoons of butter in a pan over medium-high heat.
- Carefully lower chicken strips into the hot oil using tongs, cooking in batches for about 4 minutes per side until golden brown. Add more oil if needed.
- Transfer the cooked chicken strips to a paper towel-lined plate to absorb excess oil and ensure crispiness.
- Slice the golden-brown chicken strips into smaller bite-sized pieces.
Assembling & Baking Casserole
- Preheat your oven to 375 degrees Fahrenheit.
- Lightly grease a 9x13 inch casserole dish, then layer half of the rigatoni mixture, half of the chicken strips, 2 tablespoons of Parmesan, and 1 cup of mozzarella.
- Add the remaining rigatoni, then top with the rest of the chicken strips and the remaining Parmesan and mozzarella cheese.
- Bake uncovered for 25 minutes; for a browner, crispier top, increase the heat to 425 degrees Fahrenheit and bake for an additional 5 minutes.
Garnish
- Garnish the casserole with fresh parsley before serving, perhaps alongside garlic bread with cheese.
