Chicken Parmesan Casserole (Print Version)
# Ingredients:
→ Pasta and Sauce
01 -
¾ pound rigatoni pasta (about 3 cups uncooked)
02 -
32-48 ounces marinara sauce (use more for saucier pasta)
→ Cheese
03 -
3 cups shredded mozzarella cheese, divided
04 -
1/3 cup grated Parmesan cheese, divided
→ For the Chicken
05 -
2 small boneless skinless chicken breasts (about 1-1.25 pounds total)
06 -
¾ cup all-purpose flour
07 -
2 teaspoons seasoned salt
08 -
¼ teaspoon black pepper
09 -
2 large eggs
10 -
1½ cups Italian breadcrumbs
11 -
¾ cup vegetable oil (for frying)
12 -
2 tablespoons butter
→ Garnish
13 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook for 1 minute less than the al dente time suggested on the package (usually about 9-10 minutes). The pasta will continue cooking in the oven, so slightly undercooking it now prevents it from becoming mushy later. When done, drain the pasta in a colander but do not rinse it.
02 -
Return the drained pasta to the pot. Add 32 ounces of marinara sauce (or more if you prefer a saucier casserole), 2 tablespoons of grated Parmesan cheese, and 1 cup of shredded mozzarella cheese. Gently stir until the pasta is evenly coated with sauce and the cheese is well distributed. Set aside while you prepare the chicken.
03 -
Pat the chicken breasts dry with paper towels. This helps the breading adhere better. Place the chicken on a cutting board and slice into strips about ½ inch thick. Set up your breading station with three shallow bowls: In the first bowl, combine the flour, seasoned salt, and pepper. In the second bowl, whisk the eggs until smooth. In the third bowl, place the Italian breadcrumbs.
04 -
Working with one chicken strip at a time, dredge it first in the flour mixture, shaking off any excess. Next, dip it into the whisked eggs, allowing any excess to drip off. Finally, press it into the breadcrumbs, coating it thoroughly on all sides. Use your palms to gently flatten the breaded chicken strips slightly. Place the breaded strips on a plate or tray as you finish each one.
05 -
In a large skillet, add the vegetable oil to a depth of about ¼ inch along with the butter. Heat over medium-high heat until the butter is melted and the oil is shimmering but not smoking. Using kitchen tongs, carefully add a few chicken strips to the hot oil, being careful not to overcrowd the pan. Cook for about 4 minutes on each side until golden brown and crispy. The internal temperature should reach 165°F (74°C). Transfer the cooked strips to a paper towel-lined plate to absorb excess oil. Continue cooking in batches until all strips are done, adding more oil if needed.
06 -
Once the chicken strips have cooled slightly, cut them into smaller, bite-sized pieces using a sharp knife or kitchen shears. This makes the casserole easier to serve and eat.
07 -
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish with cooking spray or a thin layer of oil to prevent sticking.
08 -
Spoon half of the pasta and sauce mixture into the bottom of the prepared casserole dish, spreading it into an even layer. Top with half of the fried chicken pieces, distributing them evenly. Sprinkle with 2 tablespoons of Parmesan cheese and 1 cup of mozzarella cheese. Add the remaining pasta mixture as the next layer, followed by the remaining chicken pieces. Finish with the remaining Parmesan cheese and the final cup of mozzarella cheese, ensuring the top is covered evenly with cheese.
09 -
Place the casserole dish in the preheated oven and bake uncovered for 25 minutes, or until the cheese is melted and bubbly and the edges are beginning to brown. If you prefer a more golden, crispy top, increase the oven temperature to 425°F (220°C) for the final 5 minutes of baking time.
10 -
Remove the casserole from the oven and let it rest for about 5 minutes before serving. This allows the cheese to set slightly and makes serving easier. Sprinkle with fresh chopped parsley for garnish and a pop of color. Serve hot, ideally with garlic bread on the side.
# Notes:
01 -
Time-saving alternative: Instead of making breaded chicken from scratch, you can use about 1 pound of frozen breaded chicken tenders. Bake them according to package directions, chop into pieces, and add to the casserole.
02 -
Another shortcut option is using 2-3 cups of shredded rotisserie chicken. Skip the breading and frying steps, but consider adding 1/2 cup additional breadcrumbs on top of the casserole for some crunch.
03 -
This casserole freezes well. Prepare through assembly, but don't bake. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding an extra 10-15 minutes to the baking time.