Description
Chicken Parmesan Casserole
This Chicken Parmesan Casserole combines crispy breaded chicken, rigatoni pasta, marinara sauce, and loads of mozzarella and Parmesan cheese into a delightful comfort dish. Perfect for using up leftovers or making ahead, it’s an easy way to impress family or friends. You can even prepare it 2 days ahead, making busy weeknight dinners a breeze! Serve with garlic bread for the full experience.
¾ lb rigatoni pasta
32 oz marinara sauce
3 cups shredded mozzarella cheese, divided
⅓ cup grated Parmesan cheese, divided
2 boneless, skinless chicken breasts
¾ cup flour
2 tsp seasoned salt
¼ tsp pepper
2 eggs
1 ½ cups Italian breadcrumbs
¾ cup vegetable oil
2 tbsp butter
Fresh parsley for garnish
Directions:
1. Cook rigatoni until slightly less than al dente. Drain and mix with sauce, Parmesan, and mozzarella.
2. Bread and fry chicken strips until golden. Slice.
3. Assemble casserole by layering pasta, chicken, and cheese. Bake at 375°F for 25 minutes.
Prep Time: 40 mins
Kcal: 599 per serving
Step-by-Step Guide
Follow these detailed instructions for a perfect casserole every time.
- Prep Ingredients: Cook the rigatoni for 1-2 minutes less than the package’s al dente time. It will finish cooking in the oven. Drain and set aside. Cut the chicken breasts into 1-inch thick strips.
- Bread the Chicken: Set up a breading station with three shallow dishes. In the first, mix flour, seasoned salt, and pepper. In the second, beat the two eggs. Place breadcrumbs in the third. Dredge each chicken strip in flour, then egg, then breadcrumbs, pressing to adhere.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry breaded chicken strips in batches for 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate. Once cool, slice into bite-sized pieces.
- Mix the Pasta Base: In a large bowl, combine the drained rigatoni, marinara sauce, 1 cup of the shredded mozzarella, and half of the grated Parmesan. Stir until evenly coated.
- Assemble the Casserole: Spread the saucy pasta mixture evenly in a 9×13 inch baking dish. Arrange the sliced chicken pieces on top. Sprinkle with the remaining 2 cups of mozzarella and the rest of the Parmesan cheese. Dot the top with small pieces of the butter.
- Bake: Bake in a preheated 375°F oven for 20-25 minutes, until the cheese is melted, bubbly, and lightly browned. If desired, broil for the last 1-2 minutes for extra browning. Garnish with fresh parsley before serving.
Serving Suggestions
This hearty casserole is a complete meal but pairs wonderfully with a simple side salad dressed with Italian vinaigrette to cut through the richness. Warm, buttery garlic bread or cheesy breadsticks are classic for soaking up sauce. For a lighter option, serve with roasted broccoli or asparagus.
How-to Summary
Cook pasta slightly underdone. Bread and pan-fry chicken strips until golden, then slice. Mix pasta with sauce and half the cheeses. Layer in a dish: pasta mixture, chicken, remaining cheese. Bake at 375°F for 20-25 minutes until bubbly.
Frequently Asked Questions
Can I use a different pasta? Yes. Penne, ziti, or shells work well. Choose a shape that holds sauce.
How do I make this ahead of time? Assemble the entire casserole, cover tightly, and refrigerate for up to 2 days. Bake straight from the fridge, adding 5-10 minutes to the baking time.
Can I use store-bought breaded chicken? Absolutely. For a shortcut, use frozen breaded chicken tenders, baked according to package directions, then chopped. This saves significant time.
How do I store and reheat leftovers? Store covered in the fridge for up to 3 days. Reheat individual portions in the microwave or the entire dish, covered with foil, in a 350°F oven until warmed through.
Can I freeze this casserole? It’s best frozen before baking. Assemble, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
Common Mistakes to Avoid
- Overcooking the Pasta: This leads to mushy casserole. Cook it just shy of al dente.
- Wet Breading: Pat chicken strips dry before breading to help the coating stick properly.
- Overcrowding the Pan: Frying too many chicken strips at once lowers the oil temperature, resulting in greasy, soggy breading. Fry in batches.
- Skipping the Butter Dots: The butter on top helps the cheese brown beautifully and adds flavor.
Conclusion
This Chicken Parmesan Casserole is the ultimate comfort food hack, delivering all the beloved flavors of the classic dish in an easy, make-ahead format. By following the step-by-step guide and avoiding common pitfalls, you’ll create a crispy, cheesy, and deeply satisfying meal that’s perfect for both busy weeknights and casual gatherings. Enjoy your delicious creation!