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Chicken Parmesan Casserole Recipe

This chicken parmesan casserole turns the classic Italian favorite into an easy, one-dish wonder that's perfect for busy weeknights or casual gatherings. Layers of saucy rigatoni, crispy breaded chicken, and melty cheese bake together for a comforting meal that tastes like home. It's straightforward to make and always a crowd-pleaser in my kitchen.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • - Three-quarters pound rigatoni pasta
  • - One 32-ounce jar marinara sauce or up to 48 ounces if you like it extra saucy
  • - Three cups shredded mozzarella cheese divided
  • - One-third cup grated Parmesan cheese divided
  • - Two small boneless skinless chicken breasts
  • - Three-quarters cup all-purpose flour
  • - Two teaspoons seasoned salt
  • - Quarter teaspoon ground black pepper
  • - Two large eggs beaten
  • - One and a half cups Italian breadcrumbs
  • - Three-quarters cup vegetable oil
  • - Two tablespoons unsalted butter
  • - Chopped fresh parsley for finishing

Equipment

  • Large pot
  • - Deep skillet
  • - 9 by 13-inch baking dish
  • - Three shallow bowls
  • Colander
  • - Paper towels
  • Sharp knife

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook one minute less than the package says, usually about 10 minutes, for al dente texture. Drain well and return to the pot.
  2. Pour in the marinara sauce and stir to coat the pasta evenly. Add extra sauce if desired. Mix in two tablespoons of the Parmesan and one cup of the mozzarella. Set aside.
  3. Pat the chicken breasts dry with paper towels and slice into half-inch strips.
  4. Set up three shallow bowls: one with flour mixed with seasoned salt and black pepper, one with beaten eggs, and one with Italian breadcrumbs.
  5. Heat the vegetable oil and butter in a skillet over medium-high heat.
  6. Dip each chicken strip in flour, then egg, then breadcrumbs, pressing to coat. Fry in batches for about four minutes per side until golden brown. Drain on paper towels, cool slightly, and cut into bite-size pieces.
  7. Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9 by 13-inch baking dish.
  8. Spread half the sauced pasta in the dish, top with half the chicken, sprinkle with two tablespoons Parmesan and one cup mozzarella. Repeat layers with remaining ingredients.
  9. Bake uncovered for 25 minutes until bubbly and golden at the edges. For a browner top, increase to 425 degrees and bake five more minutes.
  10. Let rest for five minutes, then sprinkle with chopped parsley and serve.

Notes

Bread the chicken while the pasta boils to save time. Use freshly shredded mozzarella for the best melt. For variations, add veggies like spinach or use rotisserie chicken to skip frying. Store leftovers covered in the fridge for up to three days or freeze unbaked for up to two months. Reheat in a 350-degree oven, adding extra sauce if needed.