Prep Time: 40 mins | Cook Time: 40 mins | Total Time: 1 hr 20 mins | Servings: 5
Angels are singing because of the perfect combination of super crispy breaded chicken with rigatoni, warm marinara sauce, and gooey hot melted mozzarella and Parmesan cheese! This incredible casserole is heaven-sent – mouthwatering, inexpensive, and family-friendly.
Ingredients
¾ lb rigatoni pasta
32 ounces marinara sauce
3 c mozzarella cheese, shredded & separated
1/3 c Parmesan cheese, finely grated
2 small boneless skinless chicken breasts
¾ c flour
2 tsp seasoned salt
1/4 tsp pepper
2 Eggs
1 ½ c Italian breadcrumbs
¾ c vegetable oil
2 tbsp butter
Fresh Parsley, to garnish
How to make Chicken Parmesan Casserole
Step 1: Follow the package direction to prepare the noodles.
Step 2: When done, drain the pasta and place it back into the pot. Add the 32 ounces sauce, 1/3 parmesan cheese, and a cup of mozzarella. Toss to coat and set aside.
Step 3: To prepare the chicken, pat them dry first with paper towels, then slice into around half-inch thick strips.
Step 4: For the breading, combine 3/4 cup flour, 2 tsp seasoned salt, and 1/4 tsp pepper in bowl one. Whisk the eggs in bowl two and place 1.5 cups breadcrumbs in bowl three.
Step 5: Coat the chicken first in flour mixture, briefly in whisked eggs, and dip in breadcrumbs. Make sure to completely coat the chicken strips.
Step 6: In a pan, heat 1/4 inch oil with butter over medium-high heat.
Step 7: When the oil is hot, carefully add the coated chicken strips with tongs and cook in batches for about 4 minutes or both side until golden brown. Add more oil if needed.
Step 8: Transfer the cooked strips on a clean plate lined with paper towels to drain excess oil.
Step 9: And slice the strips into bite-sized pieces.
Step 10: Prepare the oven. Preheat it to 375 degrees.
Step 11: Assemble the casserole, start by putting half of the rigatoni/sauce mixture in a lightly greased 9 x 13-inch casserole dish. Top the sauce with half of the strips, sprinkle with 1/3 Parmesan cheese, and a cup of mozzarella cheese.
Step 12: Pour on top the rest of the rigatoni, chicken strips, and the rest of the Parmesan and mozzarella cheese.
Step 13: Bake in the preheated oven for about 25 minutes. Increase the heat to 425 degrees if you prefer a browner and crisper top and bake for another 5 minutes.
Step 14: Before serving, garnish with fresh parsley. Enjoy!
Notes:
For the leftover, place them in an airtight container and store in the fridge for up to 3 days.
Assemble this casserole 2 days ahead and allow to sit at room temperature for at least 30 minutes before baking.
Bake in the oven for about 15 minutes, covered, at 375 degrees F. Uncover and bake for another 25 minutes.
You can use frozen chicken tenders for this recipe. Just sit them for at least 5 minutes at room temperature and slice into mini pieces. Cooking time stays the same.
You can even use leftover rotisserie chicken for this recipe. Simply cut them into cutlets.
Mix a cup of breadcrumbs with 1/3 melted butter and sprinkle over the casserole for that extra crunch. Do this in the last 10 minutes of baking.
Nutrition Facts:
Calories: 740kcal, Carbohydrates: 80g, Protein: 42g, Fat: 28g, Saturated Fat: 16g, Cholesterol: 122mg, Sodium: 2645mg, Potassium: 1025mg, Fiber: 6g, Sugar: 12g, Vitamin A: 1388IU, Vitamin C: 13mg, Calcium: 502mg, Iron: 5mg
Ingredients
- ¾ lb rigatoni pasta
- 32 ounces marinara sauce
- 3 c mozzarella cheese, shredded & separated
- 1/3 c Parmesan cheese, finely grated
- 2 small boneless skinless chicken breasts
- ¾ c flour
- 2 tsp seasoned salt
- 1/4 tsp pepper
- 2 Eggs
- 1 ½ c Italian breadcrumbs
- ¾ c vegetable oil
- 2 tbsp butter
- Fresh Parsley, to garnish
Instructions
Step 1: Follow the package direction to prepare the noodles.
Step 2: When done, drain the pasta and place it back into the pot. Add the 32 ounces sauce, 1/3 parmesan cheese, and a cup of mozzarella. Toss to coat and set aside.
Step 3: To prepare the chicken, pat them dry first with paper towels, then slice into around half-inch thick strips.
Step 4: For the breading, combine 3/4 cup flour, 2 tsp seasoned salt, and 1/4 tsp pepper in bowl one. Whisk the eggs in bowl two and place 1.5 cups breadcrumbs in bowl three.
Step 5: Coat the chicken first in flour mixture, briefly in whisked eggs, and dip in breadcrumbs. Make sure to completely coat the chicken strips.
Step 6: In a pan, heat 1/4 inch oil with butter over medium-high heat.
Step 7: When the oil is hot, carefully add the coated chicken strips with tongs and cook in batches for about 4 minutes or both side until golden brown. Add more oil if needed.
Step 8: Transfer the cooked strips on a clean plate lined with paper towels to drain excess oil.
Step 9: And slice the strips into bite-sized pieces.
Step 10: Prepare the oven. Preheat it to 375 degrees.
Step 11: Assemble the casserole, start by putting half of the rigatoni/sauce mixture in a lightly greased 9 x 13-inch casserole dish. Top the sauce with half of the strips, sprinkle with 1/3 Parmesan cheese, and a cup of mozzarella cheese.
Step 12: Pour on top the rest of the rigatoni, chicken strips, and the rest of the Parmesan and mozzarella cheese.
Step 13: Bake in the preheated oven for about 25 minutes. Increase the heat to 425 degrees if you prefer a browner and crisper top and bake for another 5 minutes.
Step 14: Before serving, garnish with fresh parsley. Enjoy!
Notes
For the leftover, place them in an airtight container and store in the fridge for up to 3 days. Assemble this casserole 2 days ahead and allow to sit at room temperature for at least 30 minutes before baking. Bake in the oven for about 15 minutes, covered, at 375 degrees F. Uncover and bake for another 25 minutes. You can use frozen chicken tenders for this recipe. Just sit them for at least 5 minutes at room temperature and slice into mini pieces. Cooking time stays the same. You can even use leftover rotisserie chicken for this recipe. Simply cut them into cutlets. Mix a cup of breadcrumbs with 1/3 melted butter and sprinkle over the casserole for that extra crunch. Do this in the last 10 minutes of baking.
