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Easy Chicken Parmesan Casserole

Easy chicken parmesan casserole with crispy breaded chicken, rigatoni, marinara and melted mozzarella! Ready in 50 minutes and perfect for feeding a crowd.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 49 minutes
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 3/4 Ib Rigatoni Pasta
  • 32 oz Marinara
  • 3 cup shredded mozzarella cheese
  • 1/3 cup grated parmesan cheese
  • 2 Small boneless chicken breast
  • 3/4 cup Flour
  • 2 tsp Seasoned salt
  • 1/4 tsp Pepper
  • 2 Eggs
  • 1/2 cup Italian breadcrumbs
  • 3/4 cup Vegetable Oil
  • 2 tbsp Butter
  • Fresh parsley to garnish

Instructions
 

  • 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.
Keyword Chicken Parmesan