Ultimate Chicken Parmesan Casserole
This Ultimate Chicken Parmesan Casserole features crispy breaded chicken layered with rigatoni pasta, rich marinara sauce, and a generous blend of mozzarella and Parmesan cheeses, baked to golden perfection.
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.
Notes
Bread the chicken while you wait for your pasta water to boil and for the pasta to cook. The paper towels absorb the excess oil, leaving you with crispier chicken.