Baked Chicken Parmesan Casserole
This Baked Chicken Parmesan Casserole is like enveloping all the best parts of chicken parmesan into one comfy dish. Picture tender rigatoni mixed with marinara sauce and layered with crispy, golden chicken strips—all doused in melty mozzarella and a sprinkle of Parmesan. It’s the kind of feast that makes everyone pleased. The crispy chicken holds its own even after baking, and the pasta sponges up all that cheesy, saucy goodness. It’s hearty, satisfying, and excellent for feeding a crowd, whether it's a family dinner or a weekend get-together.
8 Servings
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
If you’re looking to make this Baked Chicken Parmesan Casserole gluten-free, don’t worry—it's totally doable! Just swap out the regular rigatoni for your favorite gluten-free pasta (there are so many good ones out there now). For the chicken, use gluten-free flour and breadcrumbs. You can easily find Italian-style gluten-free breadcrumbs at most grocery stores, or make your own by blending gluten-free crackers or bread with some Italian seasoning. And voilà, you’ve got yourself a gluten-free version that’s just as crispy, cheesy, and delicious as the original!