Description
This Chicken Parmesan Casserole is a comforting, family-friendly baked dish featuring crispy breaded chicken breasts layered with rigatoni pasta, marinara sauce, and a generous blend of mozzarella and Parmesan cheeses. It combines the classic flavors of Chicken Parmesan into an easy-to-make casserole that’s perfect for weeknight dinners or meal prepping.
Ingredients
Scale
Pasta and Sauce
- ¾ pound rigatoni pasta
- 32 oz. marinara sauce (or up to 48 oz. for saucier pasta)
Cheese
- 3 cups shredded mozzarella cheese (divided)
- 1/3 cup grated Parmesan cheese (divided)
Chicken and 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 and Garnish
- ¾ cup vegetable oil
- 2 tablespoons butter
- Fresh parsley (to garnish)
Instructions
- Prepare Pasta: Bring a large pot of salted water to a boil and cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- Bread the Chicken: While waiting for the pasta water to boil, slice the chicken breasts into cutlets. Prepare three shallow bowls – one with flour mixed with seasoned salt and pepper, one with beaten eggs, and one with Italian breadcrumbs. Dip each chicken piece first into the flour, then the egg, and finally coat with breadcrumbs.
- Fry the Chicken: In a large skillet, heat the vegetable oil and butter over medium heat. Fry the breaded chicken cutlets until golden brown and cooked through, about 3-4 minutes per side. Remove from skillet and drain on paper towels.
- Assemble the Casserole: Preheat the oven to 375°F (190°C). In a large baking dish, layer half of the cooked rigatoni, half of the marinara sauce, half of the mozzarella cheese, and half of the grated Parmesan. Then arrange the fried chicken on top and cover with the remaining pasta, marinara, mozzarella, and Parmesan cheeses.
- Bake: Bake the casserole in the preheated oven for about 25 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, let cool slightly, garnish with chopped fresh parsley, and serve warm.
Notes
- This casserole can be made using homemade crispy chicken, frozen chicken tenders, or leftover rotisserie chicken for convenience.
- Adjust the amount of marinara sauce based on your preferred pasta sauciness.
- Make sure not to overcook the pasta to keep a perfect texture in the casserole.
- Leftovers can be refrigerated and reheated for a quick meal.
Nutrition
- Serving Size: 1 serving
- Calories: 599 kcal
- Sugar: 7 g
- Sodium: 1862 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 64 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 122 mg
