Chicken Parmesan Casserole
This Chicken Parmesan Casserole is a delicious twist on the classic dish, combining rigatoni pasta, marinara sauce, shredded mozzarella, grated Parmesan, and crispy breaded chicken in a comforting casserole.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr
- Yield: 6-8 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Main Ingredients:
- ¾ pound rigatoni pasta
- 32 oz. marinara sauce, or up to 48 oz. for saucier pasta
- 3 cups shredded mozzarella cheese, divided
- 1/3 cup grated Parmesan cheese, divided
Chicken Ingredients:
- 2 small boneless skinless chicken breasts
- ¾ cup flour
- 2 teaspoons seasoned salt
- 1/4 teaspoon pepper
- 2 eggs
- 1 ½ cups Italian breadcrumbs
- ¾ cup vegetable oil
- 2 Tablespoons butter
- Fresh Parsley, to garnish
Instructions
- Cook the Pasta: Cook rigatoni pasta according to package instructions, drain, and set aside.
- Prepare the Chicken: Pound chicken breasts to even thickness. Dredge in flour mixed with seasoned salt and pepper, dip in beaten eggs, then coat in breadcrumbs. Fry in vegetable oil until golden brown. Slice into strips.
- Assemble the Casserole: Preheat oven. In a baking dish, layer cooked pasta, marinara sauce, shredded mozzarella, sliced chicken, and grated Parmesan. Repeat layers, ending with cheese on top.
- Bake: Cover with foil and bake until bubbly. Remove foil and bake until cheese is golden and bubbly. Garnish with parsley before serving.
Notes
- You can customize this casserole by adding vegetables like spinach, bell peppers, or mushrooms.
- For a shortcut, you can use pre-cooked chicken strips or rotisserie chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
Find it online: https://cookedbyandy.com/chicken-parmesan-casserole/