Baked Chicken Parmesan Casserole – Craving something comforting yet packed with flavor? This Baked Chicken Parmesan Casserole has everything you love about classic chicken parm, but in a cozy casserole form. With tender rigatoni pasta, marinara sauce, crispy chicken, and loads of gooey mozzarella and Parmesan, it’s the ultimate weeknight dinner. Perfect for feeding the whole family, and it only takes about 1 hour and 20 minutes from start to finish!
The first time I made this Baked Chicken Parmesan Casserole, I wasn’t sure how it would go over. My husband loves a good chicken parmesan, but I wanted to make something that didn’t require standing over the stove for too long. So I took a chance with this casserole, and let me tell you, it was an instant hit! My husband went for seconds (and thirds), and even my picky child devoured it without a fuss. Now, it’s a go-to recipe in our house, especially when we need something hearty that everyone loves.
What makes this Baked Chicken Parmesan Casserole truly special?
This Baked Chicken Parmesan Casserole brings all the flavors of a traditional chicken parm but is way easier to put together. You get that crispy, golden chicken on top of a bed of saucy rigatoni pasta, smothered in two kinds of cheese. It’s a complete meal in one dish, making it perfect for busy nights or when you’re hosting a cozy dinner at home. Plus, the leftovers (if there are any!) reheat beautifully for lunch the next day.
What You Need To Make This Baked Chicken Parmesan Casserole Recipe?
Rigatoni Pasta: Okay, so rigatoni is perfect here because those ridges catch all the sauce, which is what we want, right? But if you’re out of rigatoni, don’t stress—penne or ziti would work too. The goal is to grab a sturdy pasta that can hold its own in this cheesy, saucy situation.
Marinara Sauce: You can totally use your favorite jarred marinara here. It keeps things simple. But if you’re feeling extra, you could always whip up a homemade batch. And hey, if you like things on the saucier side (I’m talking dripping with goodness), go ahead and bump it up to 48 oz.
Mozzarella Cheese: Mozzarella is basically the star of the show in this casserole. The more, the better, right? We’re layering it in, so make sure you don’t skimp when dividing it out. You want that cheesy pull with every bite!
Parmesan Cheese: Parmesan adds that nice tangy kick that balances all the gooey mozzarella. I love sprinkling a little extra on top to get that golden, bubbly finish after baking.
Chicken Breasts: I like using small boneless, skinless chicken breasts because they cook up quickly and stay juicy. Just slice them into strips, and remember, they don’t have to be perfect. This is comfort food, not a five-star restaurant.
Italian Breadcrumbs: These breadcrumbs bring all the herby flavors and that nice crunch. You could swap in panko if you like a super crispy coating, but Italian breadcrumbs add a little more flavor, which is why I love them for this.
Vegetable Oil & Butter: This combo is my secret to getting the chicken strips golden brown and crispy. The butter gives it that beautiful color, and let’s be honest, butter just makes everything taste better. Don’t skip it!
Fresh Parsley: Is parsley totally necessary? Maybe not. But it adds a little pop of color, and let’s be real—it makes the dish look fancier than it really is. Plus, fresh herbs always take things up a notch.
Steps To Make Baked Chicken Parmesan Casserole:
Step 1: Get the Pasta Going
Start by boiling a big pot of water, toss in some salt (like a small handful), and cook your rigatoni. You want to pull it off the stove a minute before it’s fully cooked, so check the package for the exact timing. Drain it, throw it back in the pot, and mix it up with about 32 oz. of marinara, 2 tablespoons of Parmesan, and a cup of mozzarella. Give it a good stir so everything’s coated and cheesy, then set it aside for later.
Step 2: Prep the Chicken
Pat those chicken breasts dry with paper towels—you don’t want them all wet when you start breading. Slice them into strips, about half an inch thick, but don’t stress about being exact. Now, set up your little breading station. You’ll need three bowls:
- Bowl #1 is for the flour, seasoned salt, and pepper.
- Bowl #2 is for the whisked eggs.
- Bowl #3 is for the breadcrumbs.
Now, dredge each chicken strip in the flour mix, dip it in the eggs, and finally, coat it with the breadcrumbs. Press the breadcrumbs into the chicken with your palms—this helps them stick better and get crispier when they cook.
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Step 3: Fry the Chicken
Okay, time to fry! Heat up a pan over medium-high heat and add about a ¼ inch of vegetable oil. Throw in the butter too—it helps the chicken brown up nicely. Once the oil’s hot (but not smoking), carefully place the chicken strips in the pan. You might need to cook them in batches depending on the size of your pan. Cook each side for about 4 minutes until golden brown and crispy. When they’re done, move them to a plate lined with paper towels to soak up any extra oil.
Step 4: Assemble the Casserole
Preheat your oven to 375°F. Now, grab a 9×13 inch casserole dish and lightly grease it. Start layering it up:
- First, add half of your pasta/sauce mix to the bottom.
- Top it with half of your crispy chicken strips.
- Sprinkle on 2 more tablespoons of Parmesan and another cup of mozzarella.
Then, add the rest of the pasta and chicken, followed by the remaining cheeses. Don’t be shy with the cheese—it’s what makes this casserole irresistible.
Step 5: Bake It Up
Pop the dish in the oven, uncovered, and let it bake for about 25 minutes. If you like your casserole with a little extra crunch on top, crank up the heat to 425°F and give it an extra 5 minutes at the end. When it’s all bubbly and golden, pull it out and sprinkle some fresh parsley over the top. Let it cool just a bit before serving.
Step 6: Serve and Enjoy
Now, just slice into that cheesy, crispy goodness and serve it up. It’s perfect with a side of garlic bread, but honestly, it’s pretty much a meal on its own.
Tip:
Here’s a little secret to making this Baked Chicken Parmesan Casserole extra amazing: Don’t skip the step where you pat the chicken dry! It might seem like a small thing, but it makes a big difference. Dry chicken equals crispy chicken because the flour and breadcrumbs stick better to dry surfaces. If your chicken is too wet, the breading will slide right off, and no one wants soggy chicken. Also, when you’re frying the chicken, make sure the oil is hot enough before adding the strips. A quick way to check is to drop a breadcrumb into the oil—it should sizzle immediately. If it doesn’t, give it a minute. And don’t crowd the pan! If you add too many pieces at once, the oil cools down, and instead of getting that nice golden crust, the chicken will just absorb the oil and end up greasy. Fry in batches, let each batch rest on paper towels to drain off the excess oil, and trust me, you’ll have the crispiest, most flavorful chicken ever. Oh, and one last thing—if you’re using store-bought marinara, taste it first and adjust the seasoning. Sometimes, a little pinch of salt or extra herbs can really elevate the flavor!
Frequently Asked Questions:
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great substitute if you prefer dark meat. They tend to be juicier and have a bit more flavor than chicken breasts. Just make sure you remove any excess fat and slice them into strips like the recipe calls for. The cooking process is the same, so you can follow the recipe as is, and you’ll still get that crispy, golden crust.
Can I make this casserole ahead of time?
Yes! If you’re short on time, you can assemble the whole casserole ahead of time, just don’t bake it yet. Cover it tightly with foil or plastic wrap, and store it in the fridge for up to 24 hours. When you’re ready to bake, take it out of the fridge, remove the cover, and pop it straight into the preheated oven. You might need to add an extra 10 minutes to the bake time since it’ll be cold from the fridge, but it’ll turn out just as delicious.
How do I store and reheat leftovers?
Leftovers are the best part! Let the casserole cool down, then store any extras in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, you can either use the microwave for a quick option or pop it back into the oven at 350°F for about 15-20 minutes. If you’re using the oven, cover it with foil so it doesn’t dry out, and you can even add a little extra cheese on top if you want it to be extra gooey!
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Planning to try this recipe soon? Pin it for a quick find later!
Baked Chicken Parmesan Casserole
Ingredients
- ¾ lb rigatoni pasta
- 32 oz marinara sauce or up to 48 oz if you like your pasta extra saucy
- 3 c shredded mozzarella cheese divided
- ⅓ c grated Parmesan cheese divided
- 2 small boneless skinless chicken breasts
- ¾ c flour
- 2 tsp seasoned salt
- ¼ tsp pepper
- 2 eggs whisked
- 1 ½ c Italian breadcrumbs
- ¾ c vegetable oil
- 2 tbsp butter
- Fresh parsley just a little for garnish
Instructions
Prepare the Pasta:
- First, get a large pot of water boiling. Once it’s bubbling, add your rigatoni and cook it until it's just shy of al dente—check the package for the exact timing. When it’s done, drain the pasta and toss it back into the pot. Stir in about 32 oz of marinara, 2 tablespoons of Parmesan, and 1 cup of mozzarella until everything’s nicely coated and cheesy. Set that aside for now.
Prepare the Chicken:
- Now, grab those chicken breasts and pat them dry with paper towels. Cut them into strips, around ½ inch thick. Set up your breading station:
- Bowl #1: Mix together ¾ cup of flour, 2 teaspoons of seasoned salt, and ¼ teaspoon of pepper.
- Bowl #2: Beat two eggs until they’re smooth.
- Bowl #3: Pour in about 1 ½ cups of breadcrumbs.
- Start by dredging each chicken strip in the flour mixture, then dip them in the whisked eggs, and finally, coat them completely in the breadcrumbs. Once they’re coated, gently press the breadcrumbs into the chicken with your hands to help them stick.
- Heat up a pan with about ¼ inch of oil and 2 tablespoons of butter over medium-high heat. The butter gives the chicken that extra golden color. Once the oil is hot, carefully add the chicken strips in batches (don’t overcrowd the pan) and fry them for about 4 minutes on each side until golden and crispy. You might be required to add a little more oil as you move along. When they’re done, transfer the chicken to a paper towel-lined plate to drain any excess oil, which helps keep them crispy. Then, slice the chicken into smaller, bite-sized pieces.
Assemble the Casserole and Bake:
- Preheat your oven to 375°F. Lightly grease a 9x13 inch casserole dish. Start by adding half of the pasta mixture to the dish. Layer half of the chicken strips on top, followed by 2 tablespoons of Parmesan and 1 cup of mozzarella. Then, repeat with the remaining pasta, chicken, and cheeses.
- Pop the casserole into the oven, uncovered, and bake for 25 minutes. If you like a crispier, more golden top, crank up the heat to 425°F for the last 5 minutes. Once it’s done, pull it out and garnish it with some fresh parsley. Serve it up with a side of garlic bread with cheese for an extra cozy meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
