I have to tell you, this Chicken Parmesan Casserole has quickly become one of my favorite go-to meals for dinner. It’s comforting, cheesy, and bursting with classic Italian flavors. The best part? It’s so easy to throw together, especially when you have leftover chicken or use a few handy shortcuts.
When I made it the first time, I couldn’t resist sneaking bites straight from the pan before serving. Trust me, your family will love this dish as much as mine did!
Credit: realhousemoms
Ingredients
Here’s everything you’ll need to build layers of pure comfort:
- ¾ pound rigatoni pasta
Rigatoni holds onto the sauce perfectly, but you can swap it for penne if that’s what you have on hand. - 32 oz marinara sauce
Opt for high-quality marinara, or try making your own for a fresher taste. - 3 cups shredded mozzarella cheese
Freshly shredded mozzarella from a block melts more evenly and tastes fresher. - ⅓ cup grated Parmesan cheese
The nutty, savory flavor of Parmesan adds depth. Use finely grated cheese for the best result. - 2 small boneless, skinless chicken breasts
Chicken breast gives the best texture and flavor for breading. - ¾ cup flour
For coating the chicken strips before frying. - 2 tsp seasoned salt
Enhances the flavor when breading the chicken. - ¼ tsp pepper
Adds a slight heat and balance. - 2 eggs
Helps the breadcrumbs stick to the chicken. - 1 ½ cups Italian breadcrumbs
These bring flavor and crunch. Use homemade if you can. - ¾ cup vegetable oil
Ensures your chicken gets golden and crispy. - 2 tbsp butter
Combined with the oil, it adds a golden color to the chicken. - Fresh parsley leaves
A final garnish for a pop of color and freshness.
Note: This recipe makes enough for approximately 8 servings. Feel free to halve it if serving a smaller group.
Variations
Make this dish your own! Here are some easy ingredient swaps and additions:
- Dairy-Free Version: Use plant-based mozzarella and Parmesan alternatives.
- Gluten-Free Option: Swap regular pasta for gluten-free pasta and use gluten-free breadcrumbs.
- Low-Carb Twist: Replace rigatoni with cooked cauliflower rice.
- More Veggies: Add sautéed mushrooms, spinach, or broccoli for extra nutrients.
- Extra Spice: Mix red pepper flakes into your marinara for a little heat.
You can also enjoy similar chicken recipes like Chicken with Garlic Mushroom Sauce for more comforting meal ideas.
Cooking Time
- Prep Time: 25 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 5 minutes
Equipment You Need
- Large pot – To boil the pasta.
- Large frying pan – For frying the chicken strips.
- Mixing bowls – Used for breading the chicken.
- 9 x 13-inch casserole dish – Ideal for assembling and baking.
- Tongs – For safely frying and flipping the chicken.
- Box grater – If you’re shredding your own cheese.
How to Make Chicken Parmesan Casserole Recipe?
This recipe is easy to follow and will leave your kitchen smelling heavenly.
Step 1: Cook the Pasta
First, boil your rigatoni in salted water for one minute less than the package’s al dente instructions. This way, the pasta doesn’t overcook in the oven. Once done, drain and toss with marinara sauce, a sprinkle of Parmesan, and some shredded mozzarella.
Step 2: Prepare the Chicken
Slice your chicken breasts into strips about half an inch thick. Set up a breading station with seasoned flour, whisked eggs, and breadcrumbs in separate bowls. Coat the chicken by dipping it first in flour, then eggs, and finally breadcrumbs. Fry the strips in vegetable oil mixed with butter until golden brown and crispy. Once cooled slightly, slice them into bite-sized pieces.
Step 3: Assemble the Casserole
Preheat your oven to 375°F. Grease your casserole dish lightly. Spread half of the pasta mixture on the bottom, followed by half of the chicken and cheese layers. Repeat with the remaining pasta, chicken, and cheese.
Step 4: Bake to Perfection
Bake the casserole uncovered for 25 minutes until bubbly and golden. If you like a crispier top, raise the heat to 425°F for a few extra minutes. Finish with fresh parsley for color and flavor. Serve hot and enjoy!
Additional Tips for Making This Recipe Better
I’ve made this casserole several times, and here are some helpful tricks that work for me:
- Use shredded mozzarella fresh off the block instead of pre-shredded cheese. It melts more smoothly.
- Bread and fry extra chicken to freeze for future recipes. It stays crispy even after reheating.
- Mix marinara sauce with a little heavy cream for a creamier texture.
- Don’t overcook the pasta during the boiling step. It will continue cooking in the oven.
- For added crunch, sprinkle seasoned breadcrumbs with melted butter on top before baking.
How to Serve Chicken Parmesan Casserole?
This casserole is a hearty meal on its own, but it pairs wonderfully with side dishes. For a complete Italian-inspired dinner, serve alongside garlic bread, Caesar salad, or roasted vegetables. Garnish with fresh parsley and a sprinkle of Parmesan for a sophisticated presentation. For a twist, try it with Lemon Butter Dijon Skillet Chicken for a tangy flavor profile.
Nutritional Information
For each hearty serving, you’ll get approximately:
- Calories: 600
- Protein: 35 g
- Carbohydrates: 64 g
- Fat: 22 g
Make Ahead and Storage
Refrigerating
Store leftovers in an airtight container in the fridge for up to three days.
Freezing
This casserole freezes well. For best results, thaw it overnight in the refrigerator before reheating.
Reheating
Reheat individual portions in the microwave or bake the entire dish at 350°F until warmed through. Add more marinara if the dish seems dry.
Why You’ll Love This Recipe
This Chicken Parmesan Casserole is a true family favorite, and here’s why:
- Convenient: It can be prepped ahead for busy weeknights.
- Customizable: Easy to adapt to dietary preferences or ingredients on hand.
- Crowd-Pleaser: Everyone loves the cheesy, comforting flavors.
- Versatile: Works well for both casual dinners and entertaining guests.
- Easy Cleanup: You only need one pot and one casserole dish!
Now that you’ve got all the tips, tricks, and instructions, it’s time to gather those ingredients and get cooking. This casserole is bound to become a cherished favorite in your household, just like it is in mine!
For more inspiration, check out our collection of Chicken Recipes to explore other creative ways to enjoy chicken.
Chicken Parmesan Casserole Recipe
I have to tell you, this Chicken Parmesan Casserole has quickly become one of my favorite go-to meals for dinner. It’s comforting, cheesy, and bursting with classic Italian flavors.
Ingredients
- ¾ pound rigatoni pasta
- Rigatoni holds onto the sauce perfectly, but you can swap it for penne if that’s what you have on hand.
- 32 oz marinara sauce
- Opt for high-quality marinara, or try making your own for a fresher taste.
- 3 cups shredded mozzarella cheese
- Freshly shredded mozzarella from a block melts more evenly and tastes fresher.
- ⅓ cup grated Parmesan cheese
- The nutty, savory flavor of Parmesan adds depth. Use finely grated cheese for the best result.
- 2 small boneless, skinless chicken breasts
- Chicken breast gives the best texture and flavor for breading.
- ¾ cup flour
- For coating the chicken strips before frying.
- 2 tsp seasoned salt
- Enhances the flavor when breading the chicken.
- ¼ tsp pepper
- Adds a slight heat and balance.
- 2 eggs
- Helps the breadcrumbs stick to the chicken.
- 1 ½ cups Italian breadcrumbs
- These bring flavor and crunch. Use homemade if you can.
- ¾ cup vegetable oil
- Ensures your chicken gets golden and crispy.
- 2 tbsp butter
- Combined with the oil, it adds a golden color to the chicken.
- Fresh parsley leaves
- A final garnish for a pop of color and freshness.
Instructions
- First, boil your rigatoni in salted water for one minute less than the package’s al dente instructions. This way, the pasta doesn’t overcook in the oven. Once done, drain and toss with marinara sauce, a sprinkle of Parmesan, and some shredded mozzarella.
- Slice your chicken breasts into strips about half an inch thick. Set up a breading station with seasoned flour, whisked eggs, and breadcrumbs in separate bowls. Coat the chicken by dipping it first in flour, then eggs, and finally breadcrumbs.
- Fry the strips in vegetable oil mixed with butter until golden brown and crispy. Once cooled slightly, slice them into bite-sized pieces.
- Preheat your oven to 375°F. Grease your casserole dish lightly. Spread half of the pasta mixture on the bottom, followed by half of the chicken and cheese layers. Repeat with the remaining pasta, chicken, and cheese.
- Bake the casserole uncovered for 25 minutes until bubbly and golden. If you like a crispier top, raise the heat to 425°F for a few extra minutes. Finish with fresh parsley for color and flavor. Serve hot and enjoy!
Notes
- Use shredded mozzarella fresh off the block instead of pre-shredded cheese. It melts more smoothly.
- Bread and fry extra chicken to freeze for future recipes. It stays crispy even after reheating.
- Mix marinara sauce with a little heavy cream for a creamier texture.
- Don’t overcook the pasta during the boiling step. It will continue cooking in the oven.
- For added crunch, sprinkle seasoned breadcrumbs with melted butter on top before baking.
