Dinner

Chicken Parmesan Casserole Recipe

ByJack Voss January 2, 2026January 2, 2026

Introduction

Chicken Parmesan Casserole is a comforting, flavorful dish that combines crispy breaded chicken with cheesy pasta and marinara sauce. It’s perfect for a family dinner or meal prep and delivers all the classic flavors of chicken Parmesan in an easy casserole format.

The image shows a close-up view of a baked pasta dish in a white rectangular pan. The dish has three visible layers: the bottom layer is rigatoni pasta coated with red tomato sauce, the middle layer consists of crispy golden-brown breaded chicken pieces scattered evenly, and the top layer is melted white cheese mixed with some grated cheese sprinkled on top. Small green parsley bits are scattered across the surface, adding color contrast. A silver fork is placed inside the pan on the right side, ready to scoop a piece. The background is a white marbled surface with a folded blue and white striped cloth partially visible to the right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ pound rigatoni pasta
32 oz. marinara sauce (or up to 48 oz. for saucier pasta)
3 cups shredded mozzarella cheese (divided)
1/3 cup grated Parmesan cheese (divided)
2 small boneless skinless chicken breasts
¾ cup flour
2 teaspoons seasoned salt
¼ teaspoon pepper
2 eggs
1 ½ cups Italian breadcrumbs
¾ cup vegetable oil
2 tablespoons butter
Fresh parsley (to garnish)

Instructions

Step 1: Boil water and cook the rigatoni for 1 minute less than al dente, following package instructions. Drain and return pasta to the pot. Toss with 32 oz. marinara sauce, 2 tablespoons Parmesan cheese, and 1 cup mozzarella cheese. Set aside.
Step 2: Pat chicken dry and cut into ½ inch thick strips. Set up three bowls: one with flour, seasoned salt, and pepper; one with whisked eggs; one with Italian breadcrumbs.
Step 3: Dredge each chicken strip first in the flour mixture, then the eggs, and finally coat thoroughly with breadcrumbs. Gently flatten the coated strips with your palms.
Step 4: In a skillet, heat ¼ inch vegetable oil with butter over medium-high heat. Fry chicken strips in batches for about 4 minutes per side until golden brown. Add more oil as needed. Drain on paper towels and slice into bite-sized pieces.
Step 5: Preheat oven to 375°F. Lightly grease a 9 x 13 inch casserole dish. Layer half the pasta mixture, then half the chicken, 2 tablespoons Parmesan, and 1 cup mozzarella. Repeat layers with remaining pasta, chicken, Parmesan, and mozzarella.
Step 6: Bake uncovered for 25 minutes. For a crispier top, increase oven to 425°F and bake an additional 5 minutes. Garnish with fresh parsley before serving.

Tips & Variations

Use fresh mozzarella instead of shredded for a creamier texture.
Substitute chicken breasts with chicken thighs for juicier meat.
Add sliced mushrooms or spinach to the pasta layer for extra veggies.
Try using panko breadcrumbs for a crunchier coating on the chicken.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain crispiness. Avoid microwaving to keep the chicken coating crunchy.

How to Serve

A white baking tray filled with baked rigatoni pasta layered with crispy golden breaded chicken pieces, covered in melted creamy mozzarella cheese, and topped with bright red tomato sauce scattered across the dish. There are small green parsley flakes sprinkled on top for a touch of freshness. The texture shows the pasta soft but firm, the chicken crunchy, and the cheese gooey and slightly browned around the edges. A silver serving spoon rests inside the tray, and the whole scene is set against a white marbled surface with a light blue-striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to a day before baking. Keep it covered and refrigerated, then bake as directed when ready to serve.

Can I freeze the Chicken Parmesan Casserole?

Yes, freeze the fully assembled casserole before baking. Cover tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.