Prep time: 40 mins | Cook time: 40 mins | Total time: 1 hr 20 mins | Servings: 5
This Chicken Parmesan Casserole is a delicious casserole that you can easily make using either crispy chicken, frozen chicken tenders, or leftover rotisserie chicken. For an even easier and quicker meal, you can assemble this casserole up to 2 days in advance. When ready to serve, allow this casserole to sit for 30 minutes at room temperature, then bake for about 15 minutes at 375 degrees F, covered. Uncover and bake for additional 25 minutes. You can also keep any leftovers in the fridge for up to 3 days. Or freeze and reheat when ready to serve.
Ingredients
2 small boneless skinless chicken breasts
2 eggs
¾ lb rigatoni pasta
32 ounces marinara sauce
3 c. mozzarella cheese, shredded & separated
¾ c. flour
1/3 c. Parmesan cheese, finely grated
1 ½ c. Italian bread crumbs
¾ c. vegetable oil
2 tbsp butter
Fresh Parsley, to garnish
2 tsp seasoned salt
1/4 tsp pepper
How to make Chicken Parmesan Casserole
Step 1: Cook the rigatoni in a pot with boiling water for a minute less than al dente. Drain when done and return the pasta to the pot. Add 32 ounces of sauce, 1/3 of the Parmesan cheese, and 1 c mozzarella. Toss well and set aside.
Step 2: Using paper towels, pat the chicken dry. Slice the chicken into about half an inch thickness.
Step 3: Make an assembly line for the breading: Combine 3/4 c flour with 2 tsp seasoned salt and 1/4 tsp pepper in the first bowl. Whisk the eggs in the second bowl and place 1 1/2 c breadcrumbs in the third bowl.
Step 4: In the flour mixture, dredge the chicken. Then, dip in the whisked eggs and smother the chicken in the breadcrumb mixture, making sure the chicken is fully coated.
Step 5: In a pan, add 1/4 inch of oil and butter. Heat over medium-high heat. Into the hot oil, add the chicken strips in batches, and cook for about 4 minutes on each side until golden brown.
Step 6: On a paper towel-lined plate, transfer the cooked chicken strips. Then, into smaller bite-sized pieces, slice the strips.
Step 7: Prepare the oven. Preheat it to 375 degrees. Ready a 9 x 13-inch casserole dish. Lightly grease and set aside.
Step 8: Into the bottom of the prepared casserole dish, add half of the rigatoni/sauce mixture and top with half of the chicken strips followed by 1/3 Parmesan cheese and 1 c. mozzarella cheese. Next, add the rest of the rigatoni and top with the chicken strips and the rest of the Parmesan and mozzarella cheese.
Step 9: Place in the preheated oven and bake for about 25 minutes, uncovered. For a crispier and browner top, adjust the oven temperature to 425 degrees and bake for another 5 minutes.
Step 10: Remove from the oven when done and serve the casserole garnished with fresh parsley. Enjoy this casserole with Garlic Bread with Cheese!
Nutrition Facts:
Calories: 740 kcal, 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 small boneless skinless chicken breasts
- 2 eggs
- ¾ lb rigatoni pasta
- 32 ounces marinara sauce
- 3 c. mozzarella cheese, shredded & separated
- ¾ c. flour
- 1/3 c. Parmesan cheese, finely grated
- 1 ½ c. Italian bread crumbs
- ¾ c. vegetable oil
- 2 tbsp butter
- Fresh Parsley, to garnish
- 2 tsp seasoned salt
- 1/4 tsp pepper
Instructions
Step 1: Cook the rigatoni in a pot with boiling water for a minute less than al dente. Drain when done and return the pasta to the pot. Add 32 ounces of sauce, 1/3 of the Parmesan cheese, and 1 c mozzarella. Toss well and set aside.
Step 2: Using paper towels, pat the chicken dry. Slice the chicken into about half an inch thickness.
Step 3: Make an assembly line for the breading: Combine 3/4 c flour with 2 tsp seasoned salt and 1/4 tsp pepper in the first bowl. Whisk the eggs in the second bowl and place 1 1/2 c breadcrumbs in the third bowl.
Step 4: In the flour mixture, dredge the chicken. Then, dip in the whisked eggs and smother the chicken in the breadcrumb mixture, making sure the chicken is fully coated.
Step 5: In a pan, add 1/4 inch of oil and butter. Heat over medium-high heat. Into the hot oil, add the chicken strips in batches, and cook for about 4 minutes on each side until golden brown.
Step 6: On a paper towel-lined plate, transfer the cooked chicken strips. Then, into smaller bite-sized pieces, slice the strips.
Step 7: Prepare the oven. Preheat it to 375 degrees. Ready a 9 x 13-inch casserole dish. Lightly grease and set aside.
Step 8: Into the bottom of the prepared casserole dish, add half of the rigatoni/sauce mixture and top with half of the chicken strips followed by 1/3 Parmesan cheese and 1 c. mozzarella cheese. Next, add the rest of the rigatoni and top with the chicken strips and the rest of the Parmesan and mozzarella cheese.
Step 9: Place in the preheated oven and bake for about 25 minutes, uncovered. For a crispier and browner top, adjust the oven temperature to 425 degrees and bake for another 5 minutes.
Step 10: Remove from the oven when done and serve the casserole garnished with fresh parsley. Enjoy this casserole with Garlic Bread with Cheese!
