Description
This easy Chicken Parmesan Casserole combines crispy breaded chicken, tender rigatoni, rich marinara sauce, Parmesan, and gooey mozzarella in one comforting baked dinner. It’s a family-friendly twist on classic chicken Parmesan that’s perfect for busy weeknights or Sunday dinner.
Ingredients
Scale
- ¾ pound rigatoni pasta
- 32 oz marinara sauce, or up to 48 oz for a saucier casserole
- 3 cups shredded mozzarella cheese, divided
- ⅓ cup grated Parmesan cheese, divided
- 2 small boneless, skinless chicken breasts
- ¾ cup all-purpose flour
- 2 teaspoons seasoned salt
- ¼ teaspoon black pepper
- 2 large eggs
- 1½ cups Italian breadcrumbs
- ¾ cup vegetable oil, plus more if needed
- 2 tablespoons butter
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of water to a boil. Cook the rigatoni for 1 minute less than al dente according to the package directions. Drain and return it to the pot.
- Toss the cooked rigatoni with 32 oz marinara sauce, 2 tablespoons Parmesan, and 1 cup mozzarella. Set aside.
- Pat the chicken dry and cut it into strips about ½ inch thick.
- Prepare three shallow bowls. In the first, combine flour, seasoned salt, and pepper. Add the whisked eggs to the second and Italian breadcrumbs to the third.
- Coat each chicken strip in the flour mixture, dip it into the eggs, and finish with the breadcrumbs. Gently press the breadcrumbs onto the chicken and flatten each piece slightly.
- Add about ¼ inch of vegetable oil and the butter to a large skillet. Heat over medium-high heat.
- Working in batches, carefully add the breaded chicken. Cook for about 4 minutes per side, until golden brown and the chicken reaches 165°F internally. Add more oil between batches if necessary.
- Transfer the chicken to a paper towel-lined plate to drain. Cut into bite-sized pieces.
- Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
- Spread half the rigatoni mixture into the baking dish. Top with half the chicken, 2 tablespoons Parmesan, and 1 cup mozzarella.
- Add the remaining pasta, followed by the remaining chicken, Parmesan, and mozzarella.
- Bake uncovered for 25 minutes, until hot and bubbly.
- For a more golden, crispy top, increase the oven temperature to 425°F and bake for about 5 additional minutes.
- Garnish with fresh parsley and serve warm.
Notes
- Cook the pasta slightly under al dente because it continues cooking in the oven.
- Bread the chicken while the pasta water comes to a boil to save time.
- Don’t overcrowd the skillet. Frying in batches helps the chicken develop a crisp, golden coating.
- Use up to 48 oz marinara if you prefer a saucier casserole.
- Freshly shredded mozzarella melts particularly well.
- For food safety, chicken should reach an internal temperature of 165°F.
- Nutrition values are estimates and can vary considerably depending on brands used and how much frying oil the chicken absorbs.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 casserole
- Calories: ~680 kca
- Sugar: ~7 g
- Sodium: ~1,150 mg
- Fat: ~34 g
- Saturated Fat: ~13 g
- Unsaturated Fat: ~18 g
- Trans Fat: ~0.3 g
- Carbohydrates: ~61 g
- Fiber: ~4 g
- Protein: ~34 g
- Cholesterol: ~125 mg