Description
This Chicken Parmesan Casserole is a comforting, family-friendly Italian-American dish featuring crispy breaded chicken strips layered with rigatoni pasta, marinara sauce, and melted cheeses. It combines the beloved flavors of chicken parmesan in a convenient, baked casserole format perfect for easy weeknight dinners or casual gatherings.
Ingredients
Scale
Pasta and Sauce
- ¾ pound rigatoni pasta
- 32 oz. marinara sauce (or up to 48 oz. for saucier pasta)
- 3 cups shredded mozzarella cheese, divided
- ⅓ cup grated Parmesan cheese, divided
Chicken Breading
- 2 small boneless skinless chicken breasts
- ¾ cup flour
- 2 teaspoons seasoned salt
- ¼ teaspoon pepper
- 2 eggs
- 1 ½ cups Italian breadcrumbs
Frying
- ¾ cup vegetable oil
- 2 tablespoons butter
Garnish
- Fresh parsley (to garnish)
Instructions
- Prepare the Pasta: Boil water and cook the rigatoni for 1 minute less than al dente according to package instructions. Drain the pasta and return it to the pot. Toss with 32 oz. marinara sauce, 2 tablespoons Parmesan cheese, and 1 cup mozzarella cheese. Set aside.
- Prepare the Chicken: Pat the chicken breasts dry and cut into strips about ½ inch thick. Set up a breading station with three bowls: Bowl 1 with flour, seasoned salt, and pepper; Bowl 2 with whisked eggs; Bowl 3 with Italian breadcrumbs.
- Bread the Chicken: Dredge each chicken strip first in the flour mixture, then dip briefly in the eggs, and finally coat thoroughly with breadcrumbs. Press lightly to flatten the chicken strips a bit.
- Fry the Chicken: Heat ¼ inch of vegetable oil and butter in a pan over medium-high heat until hot. Fry the chicken strips in batches for about 4 minutes per side, until golden brown and cooked through. Add more oil if needed. Drain cooked chicken strips on paper towels to remove excess oil, then slice strips into bite-sized pieces.
- Assemble the Casserole: Preheat the oven to 375°F (190°C). Lightly grease a 9 x 13 inch casserole dish. Spread half of the rigatoni mixture evenly in the dish. Layer half of the chicken pieces on top, followed by 2 tablespoons Parmesan cheese and 1 cup mozzarella cheese. Repeat with remaining rigatoni, chicken, and cheeses.
- Bake: Bake the casserole uncovered for 25 minutes. For a browner, crispier top, increase the oven temperature to 425°F and bake for an additional 5 minutes.
- Garnish and Serve: Sprinkle fresh parsley over the baked casserole. Serve hot, ideally accompanied by garlic bread with cheese.
Notes
- For saucier pasta, increase marinara sauce up to 48 oz.
- Bread the chicken while waiting for pasta water to boil to save time.
- Use paper towels after frying to remove excess oil and keep chicken crispy.
- If you prefer a crispier cheese topping, finish baking at a higher temperature for a few minutes.
- This dish pairs well with garlic bread for a complete Italian-inspired meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Frying
- Cuisine: Italian-American
Keywords: Chicken Parmesan, Casserole, Italian, Baked, Comfort Food, Rigatoni, Breaded Chicken, Mozzarella, Parmesan
