Prep time: 40 mins | Cook time: 40 mins | Total time: 1 hr 20 mins | Servings: 5
Effortlessly make a satisfying, incredibly delicious meal for your family with this Chicken Parmesan Casserole. It is a homemade winner weeknight dinner with chicken, pasta, and cheese.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
2 tbsp butter
2 small boneless skinless chicken breasts
¾ lb. rigatoni pasta
2 Eggs
1/3 c. Parmesan cheese, finely grated
3 c. mozzarella cheese, shredded & separated
¾ cup flour
32 ounces marinara sauce
1 ½ c. Italian breadcrumbs
¾ c. vegetable oil
Fresh Parsley, to garnish
2 tsp seasoned salt
1/4 tsp pepper
How to make Chicken Parmesan Casserole
Step 1: Following the package direction, cook the rigatoni in a pot of boiling water a minute shy until al dente. Drain the pasta when done and return it to the pot. Add the marinara sauce, Parmesan cheese, and 1 c. mozzarella. Toss to coat the pasta and set aside.
Step 2: Using paper towels, pat dries the chicken and slice it about half-inch thick.
Step 3: Grab three separate bowls for the breading. Put 3/4 c. flour, 2 tsp seasoned salt, and 1/4 teaspoon pepper into the first bowl. Whisk the eggs into the second bowl, then add 1 1/2 c. breadcrumbs into the third bowl.
Step 4: In the flour mixture, dredge the chicken, then dip into the whisked eggs and completely coat with the breadcrumb mixture.
Step 5: To a pan, melt the butter along with 1/4 inch of oil over medium-high heat. Add the chicken to the hot oil and cook for about 4 minutes on each side until golden brown. Do this in batches and add extra oil to the pan as needed.
Step 6: Transfer the cooked chicken strips on a paper towel-lined plate when done. Then, cut them into smaller bite-sized pieces.
Assemble and Bake:
Step 7: Prepare the oven and preheat it to 375 degrees.
Step 8: Add half of the rigatoni/sauce mixture to the bottom of a lightly greased 9 x 13-inch casserole dish. Then, top it with half of the chicken strips followed by 1/3 of the Parmesan cheese, and 1 cup mozzarella cheese. Next, add the rest of the rigatoni on top, then the chicken strips and cheeses.
Step 9: Place in the preheated oven and bake for about 25 minutes, uncovered. Adjust the oven temperature to 425 degrees if you want the top browner and crisper and bake the casserole for additional 5 minutes.
Step 10: Remove from the oven when done and serve the casserole garnished with some fresh parsley. Enjoy with Garlic Bread with Cheese.
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
- 2 tbsp butter
- 2 small boneless skinless chicken breasts
- ¾ lb. rigatoni pasta
- 2 Eggs
- 1/3 c. Parmesan cheese, finely grated
- 3 c. mozzarella cheese, shredded & separated
- ¾ cup flour
- 32 ounces marinara sauce
- 1 ½ c. Italian breadcrumbs
- ¾ c. vegetable oil
- Fresh Parsley, to garnish
- 2 tsp seasoned salt
- 1/4 tsp pepper
Instructions
Step 1: Following the package direction, cook the rigatoni in a pot of boiling water a minute shy until al dente. Drain the pasta when done and return it to the pot. Add the marinara sauce, Parmesan cheese, and 1 c. mozzarella. Toss to coat the pasta and set aside.
Step 2: Using paper towels, pat dries the chicken and slice it about half-inch thick.
Step 3: Grab three separate bowls for the breading. Put 3/4 c. flour, 2 tsp seasoned salt, and 1/4 teaspoon pepper into the first bowl. Whisk the eggs into the second bowl, then add 1 1/2 c. breadcrumbs into the third bowl.
Step 4: In the flour mixture, dredge the chicken, then dip into the whisked eggs and completely coat with the breadcrumb mixture.
Step 5: To a pan, melt the butter along with 1/4 inch of oil over medium-high heat. Add the chicken to the hot oil and cook for about 4 minutes on each side until golden brown. Do this in batches and add extra oil to the pan as needed.
Step 6: Transfer the cooked chicken strips on a paper towel-lined plate when done. Then, cut them into smaller bite-sized pieces.
Assemble and Bake:
Step 7: Prepare the oven and preheat it to 375 degrees.
Step 8: Add half of the rigatoni/sauce mixture to the bottom of a lightly greased 9 x 13-inch casserole dish. Then, top it with half of the chicken strips followed by 1/3 of the Parmesan cheese, and 1 cup mozzarella cheese. Next, add the rest of the rigatoni on top, then the chicken strips and cheeses.
Step 9: Place in the preheated oven and bake for about 25 minutes, uncovered. Adjust the oven temperature to 425 degrees if you want the top browner and crisper and bake the casserole for additional 5 minutes.
Step 10: Remove from the oven when done and serve the casserole garnished with some fresh parsley. Enjoy with Garlic Bread with Cheese.
