Description
This Chicken Parmesan Casserole is a comforting, hearty dish combining crispy breaded chicken strips, tender rigatoni pasta, and layers of rich marinara sauce and melted cheeses. Perfect for a family dinner, it offers the classic flavors of chicken parmesan in an easy-to-bake casserole format.
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)
- 1/3 cup grated Parmesan cheese (divided)
Chicken
- 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
Garnish
- Fresh parsley (to garnish)
Instructions
- Prepare pasta water and bread chicken: Begin by boiling water for the rigatoni pasta. While waiting, start preparing the chicken for breading to save time.
- Cook the pasta: Boil rigatoni according to package directions but reduce cooking time by 1 minute for a slightly firmer texture. Drain the pasta once done and return it to the pot.
- Toss pasta with sauce and cheese: Add 32 oz of marinara sauce to the pasta along with 2 tablespoons Parmesan cheese and 1 cup mozzarella cheese. Mix gently and set aside.
- Prepare chicken strips: Pat chicken breasts dry and cut into ½ inch thick strips.
- Set up breading stations: Arrange three bowls—one with flour combined with seasoned salt and pepper, one with whisked eggs, and one with Italian breadcrumbs.
- Bread the chicken: Coat each chicken strip first in the flour mixture, then dip into the eggs, and finally press into the breadcrumbs until fully coated. Slightly flatten the coated strips with your palms.
- Fry the chicken: Heat ¼ inch vegetable oil and butter in a pan over medium-high heat. Fry chicken strips in batches for about 4 minutes per side until golden and cooked through. Add more oil if needed during cooking.
- Drain the chicken: Place fried chicken strips on paper towels to absorb excess oil and maintain crispiness. Then slice strips into bite-sized pieces.
- Preheat and prepare casserole dish: Preheat oven to 375°F. Lightly grease a 9×13 inch casserole dish.
- Assemble first layer: Spread half of the rigatoni and sauce mixture in the dish. Top with half the chicken pieces, 2 tablespoons Parmesan cheese, and 1 cup mozzarella cheese.
- Assemble second layer: Add the remaining rigatoni, then the rest of the chicken pieces, Parmesan, and mozzarella cheese.
- Bake the casserole: Bake uncovered for 25 minutes at 375°F. For a crispier top, increase oven temperature to 425°F and bake an additional 5 minutes.
- Garnish and serve: Sprinkle fresh parsley over the casserole and serve warm, ideally accompanied by garlic bread with cheese.
Notes
- For saucier pasta, add up to 48 oz of marinara sauce instead of 32 oz.
- Cook rigatoni just shy of al dente so it doesn’t become mushy during baking.
- Use Italian seasoned breadcrumbs for extra flavor in the chicken breading.
- Butter added to the frying oil helps achieve a golden color on the chicken.
- Letting fried chicken rest on paper towels absorbs excess oil and keeps it crispy.
- Use fresh parsley as a garnish to add color and a pop of freshness.
- Serve with garlic bread with cheese for a complete meal.
- Cook chicken in batches to avoid overcrowding the pan, which ensures even frying.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Frying
- Cuisine: Italian-American
Keywords: Chicken Parmesan Casserole, baked chicken dish, rigatoni pasta casserole, Italian chicken casserole, comfort food
