Description
This Chicken Parmesan Casserole combines crispy breaded chicken breasts, tender rigatoni pasta, and rich marinara sauce topped with plenty of melted mozzarella and Parmesan cheeses. It’s an easy, comforting dish perfect for a hearty family meal, offering the classic flavors of Chicken Parmesan in a convenient casserole form.
Ingredients
Scale
Pasta and Sauce
- ¾ pound rigatoni pasta
- 32 oz. marinara sauce (or up to 48 oz. for saucier pasta)
Cheese
- 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
Cooking Fat
- ¾ cup vegetable oil
- 2 tablespoons butter
Garnish
- Fresh parsley (to garnish)
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente, then drain and set aside.
- Bread the Chicken: While the pasta water is heating, prepare the chicken breasts by pounding them to an even thickness if needed. Set up a breading station with three shallow dishes: one with flour mixed with seasoned salt and pepper, the second with beaten eggs, and the third with Italian breadcrumbs. Dredge each chicken breast first in the flour mixture, then dip into the eggs, and finally coat thoroughly with the breadcrumbs.
- Cook the Chicken: In a large skillet, heat the vegetable oil and butter over medium heat. Fry the breaded chicken breasts until golden brown and cooked through, about 4-5 minutes per side. Remove from the skillet and allow to cool slightly before slicing into bite-sized pieces.
- Assemble the Casserole: Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta, marinara sauce, half of the shredded mozzarella, and half of the grated Parmesan cheese. Stir in the sliced chicken pieces until everything is evenly mixed.
- Bake the Casserole: Transfer the pasta and chicken mixture to a greased casserole dish. Top with the remaining mozzarella and Parmesan cheeses. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
- Garnish and Serve: Remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving for a burst of freshness and color.
Notes
- You can use homemade crispy chicken, frozen chicken tenders, or leftover rotisserie chicken to save time.
- Adjust the amount of marinara sauce based on how saucy you prefer your casserole.
- This dish holds well for leftovers and can be refrigerated for up to 3 days.
- To reheat, cover with foil and bake at 350°F until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 599 kcal
- Sugar: 7 g
- Sodium: 1862 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 64 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 122 mg
