Prep time: 40 mins | Cook time: 40 mins | Total time: 1 hr 20 mins | Servings: 5
This Chicken Parmesan Casserole is one of the best casserole recipes you’ll ever make! Easy to make and very versatile. This casserole is packed with crispy chicken strips and tons of melted cheese!
Ingredients
2 small boneless skinless chicken breasts
¾ c. vegetable oil
2 tbsp butter
3 c. mozzarella cheese, shredded & separated
⅓ c. Parmesan cheese, finely grated
¾ c. flour
2 eggs
1 ½ c. Italian bread crumbs
¾ lb rigatoni pasta
32 ounces of marinara sauce
Fresh Parsley, to garnish
2 tsp seasoned salt
¼ tsp pepper
How to make Chicken Parmesan Casserole
Pasta:
Step 1: Cook the rigatoni in a pot of boiling water for a minute less than what is on the package directions.
Step 2: Drain the pasta when done and return to the pot. Add 32 ounces of sauce, ⅓ of the Parmesan cheese, and 1 c of the mozzarella. Toss well and set aside.
Chicken:
Step 3: While the pasta is cooking, pat dry the chicken with paper towels then slice it into about ½-inch thick strips.
Step 4: Prepare an assembly line for the breading. In the first bowl, mix ¾ c flour, 2 tsp seasoned salt, and ¼ tsp pepper. Whisked the eggs in the second bowl and place 1 ½ c bread crumbs in the last bowl.
Step 5: In the flour mixture, dredge the chicken and briefly coat in the whisked eggs. Transfer the breadcrumb mixture and coat, gently flattening the chicken using your palms.
Step 6: To a pan, add ¼-inch of oil. Add the butter and heat over medium-high heat. Once hot, add the chicken in batches and cook for about 4 minutes on each side until golden brown. As needed, add more oil to the pan.
Step 7: On a paper towel-lined plate, place the cooked chicken strips. Into smaller bite-sized pieces, slice the strips.
To Assemble the Casserole and Bake:
Step 8: Prepare the oven. Preheat it to 375 degrees.
Step 9: In the bottom of a lightly greased 9 x 13-inch casserole dish, add half of the rigatoni/sauce mixture and top with half of the chicken strips followed by ⅓ of the Parmesan cheese and 1 c of mozzarella cheese.
Step 10: Over the cheese, add the rest of the rigatoni, then chicken strips and Parmesan & mozzarella cheese.
Step 11: Place in the preheated oven and bake for about 25 minutes, uncovered. Then, adjust the oven temperature to 425 degrees and bake for another 5 minutes for a browner and crisper top.
Step 12: Remove from the oven when done and serve the casserole right away garnished with some fresh parsley. Enjoy the casserole with garlic bread!
Notes:
In an airtight container, keep any leftovers and store them in the fridge for up to 3 days. You can also freeze this casserole.
Before serving, thaw in the fridge overnight before baking and microwaving. To prevent the pasta from becoming dry, you may want to spoon extra sauce.
Assemble this casserole up to 2 days in advance. Allow the casserole to sit for about 30 minutes at room temperature and bake for about 15 minutes at 375 degrees F, covered. Then, uncover and continue to bake for another 25 minutes.
For this recipe, you can use frozen chicken tenders. Allow the frozen chicken tenders to sit for about 5 minutes at room temperature before slicing them into smaller strips. Then, add them to the casserole and bake as directed in the recipe.
This recipe is also a great way to use leftover Rotisserie Chicken. If you prefer to add some crunch, mix 1 c breadcrumbs with ⅓ c melted butter. Sprinkle the mixture over the casserole in the last 10 minutes of baking (at 375 degrees F).
The best melting cheese to use is low-moisture, whole-milk mozzarella shredded from a block.
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