Chicken Parmesan Casserole Recipe is a warm, comforting dish that combines crispy breaded chicken, tender rigatoni pasta, and a rich marinara sauce all baked under a blanket of gooey melted cheese. This recipe transforms the classic Italian favorite into a satisfying casserole perfect for family dinners or casual gatherings, delivering layers of flavor and textures that will have everyone asking for seconds. If you love the idea of cozy, cheesy meals with a homemade touch, this Chicken Parmesan Casserole Recipe is about to become one of your new go-to dishes.
Ingredients You’ll Need
The beauty of this Chicken Parmesan Casserole Recipe lies in its simplicity. Each ingredient plays a key role in creating the perfect balance of taste and texture—from the perfectly cooked rigatoni pasta holding onto every bit of sauce, to the crispy chicken strips that add a satisfying crunch and richness.
- ¾ pound rigatoni pasta: The shape and size make it perfect for catching savory sauces and cheese.
- 32 oz. marinara sauce: Provides a robust, tangy tomato base that ties the casserole together.
- 3 cups shredded mozzarella cheese: Melts beautifully to create that irresistible gooey texture.
- 1/3 cup grated Parmesan cheese: Adds a sharp, nutty flavor that elevates the dish.
- 2 small boneless skinless chicken breasts: Tender protein that will be breaded and fried to golden perfection.
- ¾ cup flour: Essential for the breading process, ensuring a crispy coating.
- 2 teaspoons seasoned salt: Infuses the flour with depth and flavor.
- ¼ teaspoon pepper: Adds a subtle kick to balance the seasoning.
- 2 eggs: Acts as a binding agent to help the breadcrumbs stick perfectly.
- 1 ½ cups Italian breadcrumbs: Contribute a crunchy texture and herbaceous zing.
- ¾ cup vegetable oil: For frying the chicken strips until golden brown and crispy.
- 2 tablespoons butter: Melts into the oil to enhance browning and flavor of the chicken.
- Fresh parsley: A pop of color and fresh herbal brightness to finish the dish.
How to Make Chicken Parmesan Casserole Recipe
Step 1: Bread the Chicken
First things first: breading the chicken while waiting for your pasta water to boil is a great way to multitask. Pat the chicken breasts dry, then slice into strips about half an inch thick. Set up your breading station with three bowls—flour mixed with seasoned salt and pepper, whisked eggs, and Italian breadcrumbs. Coat each chicken strip by dredging in flour, dipping into eggs, and then smothering in breadcrumbs. Gently press the crumbs to ensure a thorough coating. This crispy crust is where the magic begins!
Step 2: Cook the Rigatoni
Boil water and cook the rigatoni just shy of al dente, about one minute less than the package instructions recommend. This ensures the pasta will finish cooking perfectly in the oven without becoming mushy. Once drained, toss the rigatoni with 32 ounces of marinara sauce, 2 tablespoons of Parmesan cheese, and 1 cup of mozzarella cheese. This mixing step gets all the flavors mingling before baking, setting the stage for that delightful casserole flavor.
Step 3: Fry the Chicken Strips
Heat a mixture of vegetable oil and butter in a skillet over medium-high heat. The butter helps the chicken breading turn a beautiful golden brown. Fry the chicken strips in batches for about 4 minutes per side until crisp and golden. Remove and drain on paper towels to soak up excess oil, leaving the chicken perfectly crispy without being greasy. Once cooked, slice them into smaller bite-sized pieces ready for layering.
Step 4: Assemble and Bake
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9 x 13 inch casserole dish to prevent sticking. Start by layering half of your sauced rigatoni pasta on the bottom. Next, scatter half the chicken pieces, sprinkle 2 tablespoons of Parmesan, and add 1 cup mozzarella over the top. Repeat the layers with the remaining pasta, chicken, Parmesan, and mozzarella cheese. Bake uncovered for 25 minutes, then if you want a crispier, browned top, crank the heat to 425 and bake for another 5 minutes. The result is an irresistible casserole bubbling with cheesy goodness.
How to Serve Chicken Parmesan Casserole Recipe
Garnishes
Fresh parsley sprinkled over the top adds not only a vibrant green pop of color but also a fresh, slightly peppery flavor that brightens each cheesy, saucy bite. It’s a simple final touch that brings your Chicken Parmesan Casserole Recipe visually and tastefully to life.
Side Dishes
This hearty casserole pairs beautifully with classic sides like garlic bread with cheese, which soaks up every last bit of sauce. A crisp green salad with a light vinaigrette works well to cut through the richness and adds refreshing balance. Roasted vegetables or steamed broccoli make healthy and colorful companions for an all-around satisfying meal.
Creative Ways to Present
For a crowd-pleasing presentation, bake the casserole in individual ramekins to create personalized servings. You could also sprinkle the top with a handful of fresh basil leaves or a drizzle of balsamic glaze to add an elegant twist. If you’re feeling adventurous, lightly sprinkle some red pepper flakes on top to add a hint of heat for those who like a little spice with their Chicken Parmesan Casserole Recipe.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in the refrigerator for up to 3 days. Cover the casserole dish with foil or transfer the leftovers to an airtight container to preserve moisture and flavor. Reheat gently in the oven or microwave to enjoy all over again without sacrificing texture.
Freezing
You can freeze this casserole unbaked or baked. To freeze unbaked, assemble the dish, cover tightly with foil, and freeze for up to 3 months. When ready to eat, bake from frozen, adding extra time to the baking process. For baked leftovers, portion into airtight containers and freeze. Thaw in the fridge overnight before reheating.
Reheating
For best results, reheat leftovers in a preheated 350-degree oven covered with foil to prevent drying out, about 20 minutes or until warmed through. To bring back some crispness on top, remove the foil in the last 5 minutes. Microwave reheating is quicker but may result in a softer texture on top.
FAQs
Can I use other pasta shapes for this Chicken Parmesan Casserole Recipe?
Absolutely! While rigatoni works wonderfully, other sturdy pasta like penne, ziti, or even rotini can be great substitutes and hold sauce perfectly.
Can I bake this casserole ahead of time?
Yes, you can assemble the casserole a few hours before baking and keep it in the fridge, then bake when you’re ready to serve. This makes mealtime even easier and more relaxed.
Is it possible to make this recipe gluten-free?
For a gluten-free version, swap the breadcrumbs and flour with gluten-free alternatives and make sure your marinara sauce doesn’t contain any gluten ingredients. Many stores have great gluten-free options nowadays!
How do I know when the chicken is fully cooked?
The chicken strips should be golden brown on the outside and cooked through inside. Cooking about 4 minutes per side ensures they are fully cooked, but if you’re unsure, a quick cut into a piece should reveal no pink meat.
Can I use homemade marinara sauce?
Definitely! Homemade marinara adds a lovely fresh flavor and lets you control the ingredients. It works just as well and makes your Chicken Parmesan Casserole Recipe even more special.
Final Thoughts
This Chicken Parmesan Casserole Recipe is truly a comforting classic reimagined, perfect for cozy nights or entertaining friends and family. The combination of crispy chicken, perfectly sauced pasta, and layers of melty cheese creates a dish that’s as beautiful as it is delicious. Give it a try and watch it quickly become a beloved staple on your dinner table!
PrintChicken Parmesan Casserole Recipe
This Chicken Parmesan Casserole is a comforting and flavorful Italian-American dish featuring breaded and fried chicken strips layered with rigatoni pasta, marinara sauce, and a blend of mozzarella and Parmesan cheeses, all baked to bubbly perfection. Perfect for family dinners, this casserole combines the classic flavors of chicken Parmesan in an easy-to-make, hearty baked pasta format that serves 8.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Frying
- Cuisine: Italian-American
Ingredients
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 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, for garnish
Instructions
- Prepare the Pasta: Bring a large pot of water to a boil and cook the rigatoni pasta for 1 minute less than al dente according to package instructions. Once cooked, drain the pasta and return it to the pot.
- Toss Pasta with Sauce and Cheese: Add 32 oz. marinara sauce, 2 tablespoons Parmesan cheese, and 1 cup of shredded mozzarella cheese to the pasta. Mix well and set aside.
- Prepare the Chicken: Pat the chicken breasts dry and slice into strips approximately ½ inch thick.
- Set Up Breading Stations: In three separate bowls, prepare your breading stations: Bowl 1 with flour, seasoned salt, and pepper; Bowl 2 with whisked eggs; Bowl 3 with Italian breadcrumbs.
- Bread the Chicken Strips: Dredge each chicken strip in the flour mixture, then dip into the whisked eggs, and finally coat thoroughly with breadcrumbs. Gently flatten each coated strip for better coverage.
- Heat Oil and Butter: Pour approximately ¼ inch of vegetable oil into a large skillet, add butter, and heat over medium-high heat until hot and the butter is melted.
- Fry Chicken Strips: Working in batches, carefully place the breaded chicken strips in the hot oil. Fry for about 4 minutes on each side until golden brown and cooked through. Add more oil as needed during cooking.
- Drain Fried Chicken: Transfer cooked chicken strips to a paper towel-lined plate to absorb excess oil. Once cooled slightly, cut the strips into smaller, bite-sized pieces.
- Preheat Oven: Set the oven to 375°F (190°C). Lightly grease a 9 x 13 inch casserole dish.
- Assemble the Casserole – First Layer: Spread half of the rigatoni and sauce mixture evenly in the casserole dish. Top with half of the fried chicken pieces, 2 tablespoons of Parmesan cheese, and 1 cup of mozzarella cheese.
- Assemble the Casserole – Second Layer: Add the remaining rigatoni mixture on top, followed by the remaining chicken, Parmesan cheese, and mozzarella cheese.
- Bake the Casserole: Place the casserole in the preheated oven and bake uncovered for 25 minutes. For a browner, crispier top, increase the oven temperature to 425°F (220°C) and bake for an additional 5 minutes.
- Garnish and Serve: Remove the casserole from the oven and garnish with freshly chopped parsley. Serve hot alongside garlic bread with cheese for a complete meal.
Notes
- For saucier pasta, you can increase the marinara sauce up to 48 oz. according to your preference.
- Ensure the oil is sufficiently hot before frying chicken to achieve a crispy golden crust without absorbing excess oil.
- Cutting the chicken into bite-sized pieces after frying makes serving easier and more uniform.
- Cover the casserole loosely with foil if the cheese browns too quickly during baking.
- Leftovers can be refrigerated for up to 3 days and reheated covered in the oven to prevent drying out.
