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Chicken Parmesan Casserole Recipe

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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.

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

  1. 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.
  2. 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.
  3. Prepare the Chicken: Pat the chicken breasts dry and slice into strips approximately ½ inch thick.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Preheat Oven: Set the oven to 375°F (190°C). Lightly grease a 9 x 13 inch casserole dish.
  10. 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.
  11. Assemble the Casserole – Second Layer: Add the remaining rigatoni mixture on top, followed by the remaining chicken, Parmesan cheese, and mozzarella cheese.
  12. 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.
  13. 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.

Find it online: https://yumntasty.com/chicken-parmesan-casserole-recipe/