Chicken Parmesan Casserole blends the classic flavors of chicken Parmesan into a comforting, crowd-pleasing bake. With the option to use homemade crispy chicken, frozen tenders, or leftover rotisserie chicken, it’s adaptable and ideal for a busy weeknight.
- Cuisine: Italian-American
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6
Why You’ll Love This Recipe
- Versatile protein options allow for flexibility in preparation.
- A family-friendly dish that appeals to all ages.
- Combines the satisfying elements of pasta and cheese with minimal prep.
- Excellent for meal prepping or using up leftovers.
Ingredients
- ¾ pound rigatoni pasta: The sturdy pasta holds up well in baking and captures the sauce beautifully.
- 32 oz. marinara sauce (or up to 48 oz. for saucier pasta): Provides the rich, tangy tomato base. Use your preferred brand or homemade.
- 3 cups shredded mozzarella cheese, divided: Offers creamy, melty texture throughout the casserole.
- 1/3 cup grated Parmesan cheese, divided: Adds sharpness and depth. Sub with Pecorino Romano if desired.
- 2 small boneless skinless chicken breasts: Lean protein that forms the base when breaded and fried.
- ¾ cup flour: Initial coating for chicken, aiding in the breadcrumb adherence.
- 2 teaspoons seasoned salt: Enhances flavor in the chicken breading.
- 1/4 teaspoon pepper: Adds mild heat to the chicken’s coating.
- 2 eggs: Acts as a binder for the breading to adhere to the chicken.
- 1 ½ cups Italian breadcrumbs: Provides a crispy, flavorful crust.
- ¾ cup vegetable oil: Necessary for frying the chicken to golden perfection.
- 2 Tablespoons butter: Adds richness and helps the oil maintain an even frying temperature.
- Fresh Parsley, to garnish: Offers a fresh, herby note to the final dish.
How to Make It
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook until just shy of al dente, as it will finish cooking in the oven. Drain and set aside, reserving some pasta water.
Step 2: Bread and Fry the Chicken
While the pasta is cooking, prepare the chicken. Slice the chicken breasts in half lengthwise. Dredge them in flour seasoned with salt and pepper. Dip in beaten eggs, then coat with breadcrumbs. Heat the vegetable oil and butter in a skillet over medium-high heat. Fry chicken until golden and cooked through, about 4 minutes per side. Drain on paper towels.
Step 3: Assemble the Casserole
Preheat the oven to 375°F (190°C). In a large casserole dish, spread a thin layer of marinara sauce. Layer half of the cooked pasta, followed by half of the chicken pieces. Scatter half of the mozzarella and Parmesan cheeses. Repeat with remaining pasta, chicken, sauce, and finish with cheese.
Step 4: Bake and Finish
Cover the casserole with foil and bake for 20 minutes. Remove the foil and bake uncovered for another 10 minutes, or until the cheese is bubbling and lightly browned. Let rest for 5 minutes before garnishing with parsley and serving.
Recipe FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance. Cover it tightly and refrigerate. Bake it directly from the fridge, adding an extra 10 minutes to the baking time.
What can I use if I don’t have rigatoni?
Penne or ziti are great substitutes; both will hold the sauce well and maintain texture during baking.
Is it possible to make this recipe gluten-free?
Absolutely! Use gluten-free pasta and substitute gluten-free breadcrumbs and flour for a safe version of this dish.
