Prep time: 40 mins | Cook time: 40 mins | Total time: 1 hr 20 mins | Servings: 5
Chicken Parmesan Casserole is a delicious dinner option made with either frozen chicken tenders, homemade crispy chicken, or leftover rotisserie chicken. This dish has tons of mozzarella and Parmesan cheese. Add in the pasta, and you are all set!
2 tbsp butter
2 small boneless skinless chicken breasts
¾ lb. rigatoni pasta
32 ounces of marinara sauce
1/3 c. Parmesan cheese, finely grated
3 c. mozzarella cheese, shredded & separated
¾ c. flour
1 ½ c. Italian bread crumbs
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 directions, cook the rigatoni for 1 minute less than al dente. Drain the pasta when done and return it to the pot. Add 32 ounces of sauce along with 1/3 of the Parmesan cheese and 1 c. of the mozzarella. Toss to coat and set aside.
Step 2: Using paper towels, pat the chicken dry. Slice the chicken into about half-inch thick slices.
Step 3: Make an assembly line for breading the chicken. Grab three bowls. In the first bowl, mix 3/4 c. of flour, 2 tsp seasoned salt, and 1/4 tsp pepper. In the second bowl, whisk the eggs and place 1.5 c. breadcrumbs in the third bowl.
Step 4: In the flour mixture, dredge the chicken. Briefly dip in the whisked eggs, and coat in the breadcrumb mixture until fully covered. Gently flatten the chicken using your palms once it is coated in the breadcrumbs.
Step 5: Into a pan, drizzle 1/4 inch of oil. Add the butter and heat over medium-high heat. Carefully add the chicken (in batches) into the hot oil and sear for about 4 minutes on each side until golden brown. As needed, add more oil as the chicken cooks.
Step 6: On a paper towel-lined plate, transfer the cooked chicken. Then, slice the chicken into smaller bite-sized pieces.
To Assemble the Casserole and Bake:
Step 7: Prepare the oven. Preheat it to 375 degrees.
Step 8: Into a lightly greased 9 x 13-inch casserole dish, add half of the rigatoni/sauce mixture and top with half of the chicken strips. Sprinkle with 1/3 of the Parmesan cheese and 1 c of mozzarella cheese.
Step 9: On top, add the rest of the rigatoni followed by the chicken strips and the rest of the Parmesan and mozzarella cheese.
Step 10: Place in the preheated oven and bake for about 25 minutes. Adjust the oven temperature to 425 degrees if you prefer a browner and crisper top, and bake for another 5 minutes.
Step 11: Remove from the oven when done, and serve the casserole right away garnished with some fresh parsley. Enjoy this casserole with Garlic Bread with Cheese!
In an airtight container, keep any leftovers and store them in the fridge for up to 3 days.
You can also freeze this casserole. Thaw overnight in the fridge before reheating in the oven or microwave.
To prevent the pasta from drying out, add extra sauce before reheating.
You can assemble this casserole up to 2 days in advance.
Allow the casserole to sit for about 30 minutes at room temperature before baking.
Tent the casserole and bake for about 15 minutes at 375 degrees F. Uncover and continue baking for another 25 minutes.
If using frozen chicken tenders, allow them to sit for about 5 minutes at room temperature. Then, slice the chicken tenders into smaller strips and add them to the casserole. Cook as directed in the recipe.
For this recipe, you can also use leftover Rotisserie Chicken. Coat in a mixture of 1 c. bread crumbs and 1/3 c melted butter, then sprinkle over the casserole in the last 10 minutes of baking (bake at 375 degrees F).
The best melting cheese is low-moisture, whole-milk mozzarella shredded from a block.
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
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