Get ready to transform your dinner routine with this incredibly easy chicken parmesan casserole! This comforting dish brings all the classic Italian-American flavors you love, like crispy chicken, rich marinara, and gooey melted cheese, into one simple bake. It’s perfect for busy weeknights when you crave something hearty but don’t have a lot of time. Plus, it’s versatile; you can even use pre-cooked chicken for an extra shortcut in this delicious baked chicken parm.
Why You’ll Love This Chicken Parmesan Casserole
You’ll adore this recipe for many reasons, making it a new family favorite. This simple, straightforward recipe simplifies a classic, saving you time. It delivers a delicious, cheesy, and utterly family-friendly meal every time. Enjoy its excellent make-ahead potential, perfect for busy schedules. The recipe uses pantry staples and smart shortcuts for convenience. It’s the ultimate comfort food, warming and satisfying. Plus, it’s great for meal prepping, ensuring tasty leftovers.
Ingredients
Gather your ingredients to create this fantastic chicken parmesan casserole. You will need ¾ pound rigatoni pasta, 32 oz. marinara sauce (or up to 48 oz. for saucier pasta), and 3 cups shredded mozzarella cheese (divided). Also grab 1/3 cup grated Parmesan cheese (divided), 2 small boneless skinless chicken breasts, ¾ cup all-purpose flour, 2 teaspoons seasoned salt, and 1/4 teaspoon black pepper. Don’t forget 2 large eggs, 1 ½ cups Italian breadcrumbs, ¾ cup vegetable oil, 2 Tablespoons unsalted butter, and fresh parsley for garnish.
Notes & Substitutions
- Pasta: Use rigatoni or penne for their ability to hold sauce. Boil it just one minute shy of al dente; it will finish cooking in the oven, preventing a mushy texture.
- Sauce: A quality jarred marinara sauce works wonderfully for convenience. For an extra special touch, you can always use your favorite homemade marinara.
- Cheese: For the best melty, gooey results, shred your mozzarella and Parmesan from a block. Pre-shredded cheeses often contain anti-caking agents that can affect their melt.
- Chicken: You have options! You can bread and fry your own chicken as instructed. For a quicker meal, use frozen breaded chicken tenders or shredded rotisserie chicken.
- Breadcrumbs: Homemade Italian breadcrumbs offer the best crunch and flavor, but store-bought Italian breadcrumbs are a fine substitute.
- Seasoning: Adjust the seasoned salt and pepper to your personal taste preference.
Equipment
You’ll need just a few basic kitchen tools to make this delightful casserole. Grab a large pot for cooking the pasta and a spacious 9×13 inch casserole dish for baking. You will also use a large skillet for frying the chicken. Prepare three shallow bowls for setting up your breading station. A pair of tongs will be handy for handling the chicken. Don’t forget your trusty cutting board and a sharp knife, and a paper towel-lined plate for draining the fried chicken.
Instructions
Tip: Bread the chicken while your pasta water boils and the pasta cooks to save time.
- Prepare the Pasta: Boil water in a large pot. Cook the rigatoni for 1 minute less than al dente, following package directions. Drain the pasta and return it to the pot. Toss it with 32 oz. of marinara sauce, 2 tablespoons of Parmesan cheese, and 1 cup of the mozzarella. Set the pasta mixture aside.
- Prepare the Chicken: Pat the boneless, skinless chicken breasts dry with paper towels. Slice each breast into strips about ½ inch thick.
- Set up the Breading Station: Arrange three shallow bowls. In Bowl #1, combine ¾ cup all-purpose flour, 2 teaspoons seasoned salt, and ¼ teaspoon black pepper. In Bowl #2, whisk 2 large eggs. In Bowl #3, place 1 ½ cups Italian breadcrumbs.
- Bread the Chicken: Dredge each chicken strip first in the flour mixture, ensuring it’s fully coated. Briefly dip it into the whisked eggs, then smother it completely in the breadcrumb mixture. Use your palms to gently flatten the chicken slightly after coating.
- Fry the Chicken: Add ¼ inch of vegetable oil to a large skillet along with 2 tablespoons of butter. Heat the pan over medium-high heat. The butter helps give the chicken a beautiful golden color.
- Cook Chicken Batches: Once the pan is hot, use kitchen tongs to carefully lower the breaded chicken strips into the oil. Fry for about 4 minutes per side, until golden brown and cooked through. To ensure the chicken is safely cooked, it’s essential to reach an internal temperature of 165°F (74°C), according to food safety guidelines. You may need to add a little more oil as you cook subsequent batches.
- Drain Chicken: Place the cooked chicken strips on a paper towel-lined plate. The paper towels will absorb any excess oil, helping the chicken remain crispy.
- Slice Chicken: Once all chicken is cooked, slice the strips into smaller, bite-sized pieces for easier eating in the casserole.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Assemble the Casserole: Lightly grease a 9×13 inch casserole dish. Spread half of the rigatoni and sauce mixture evenly in the bottom. Top this layer with half of the sliced chicken pieces, 2 tablespoons of the remaining Parmesan cheese, and 1 cup of the remaining mozzarella cheese.
- Layer Remaining Ingredients: Add the remaining rigatoni mixture over the first layer. Top with the rest of the chicken pieces, followed by the remaining Parmesan cheese and mozzarella cheese.
- Bake the Casserole: Bake the chicken parmesan casserole uncovered for 25 minutes.
- Crispy Top Option: If you prefer a browner, crispier top, increase the oven heat to 425°F (220°C) and bake for an additional 5 minutes.
- Garnish & Serve: Garnish the finished chicken parmesan casserole with fresh chopped parsley. Serve immediately for a satisfying meal.
Pro Tips for the Best Chicken Parmesan Casserole
- Cheese Quality: Always opt for fresh, low-moisture mozzarella and grate it yourself. It melts smoother and creamier without getting oily.
- Pasta Al Dente: Cooking your pasta one minute shy of al dente is crucial. This prevents it from becoming mushy after baking in the casserole with the sauce. Understanding the culinary science behind this technique reveals how it enhances both texture and flavor, as detailed in this resource about the science of al dente pasta.
- Frying Chicken: Don’t overcrowd the pan when frying the chicken. Cook in batches to ensure each piece gets crispy and browns evenly. Overcrowding lowers the oil temperature and steams the chicken instead of frying it.
- Drain Chicken: Placing fried chicken on a paper towel-lined plate after cooking removes excess oil. This step is key for a crispier texture and a less greasy casserole.
- Marinara Choice: A flavorful, good-quality marinara sauce makes a huge difference. Taste your sauce before assembling and adjust seasonings if needed.
- Homemade Breadcrumbs: While store-bought works, making your own Italian breadcrumbs from stale bread adds an incredible depth of flavor and superior crunch to the chicken.
Serving Suggestions, Storage, and Variations
Serving Suggestions
This chicken parmesan bake is a meal in itself, but a few simple sides can complete your dinner.
- Serve it alongside warm, crusty garlic bread to soak up all that delicious sauce.
- A fresh green salad with a light vinaigrette provides a nice balance to the rich casserole.
- Offer steamed green beans or broccoli for a simple, healthy vegetable side.
Storage & Freezing
- Refrigerate: Store any leftover chicken parmesan casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
- Freeze: This casserole freezes beautifully. Wrap the cooled casserole tightly in plastic wrap and then foil, or transfer portions to freezer-safe containers. It can last up to 3 months. Thaw overnight in the fridge, then bake, adding a little extra sauce if it looks dry.
- Make Ahead: You can assemble the entire casserole up to 2 days in advance. Cover it tightly and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then bake covered for the first 20 minutes before uncovering and baking as directed.
Recipe Variations
- Pre-cooked Chicken: For ultimate speed, use already cooked chicken. Shredded rotisserie chicken or even frozen, pre-cooked breaded chicken tenders can be used instead of frying fresh chicken.
- Creamy Version: Add a layer of ricotta cheese mixed with an egg and a pinch of salt and pepper for a lasagna-like, creamy twist. Spread it over the first pasta layer.
- Vegetarian Option: Substitute breaded and fried eggplant slices for the chicken to create a delicious Eggplant Parmesan Casserole.
- Spicy Kick: Stir in a pinch of red pepper flakes to your marinara sauce for a pleasant heat.
- Different Pasta: Feel free to experiment with other pasta shapes like ziti, penne, or cavatappi, which also hold sauce well.
- Gluten-Free: Easily adapt this recipe by using your favorite gluten-free pasta and gluten-free Italian breadcrumbs.
Nutrition Information
Please note that the following nutrition information is an estimate based on the ingredients and preparation method described. Actual values may vary depending on specific brands, ingredient choices, and serving sizes.
| Nutrient | Value |
|---|---|
| Calories | 599 kcal |
| Carbohydrates | 64 g |
| Protein | 35 g |
| Fat | 22 g |
| Saturated Fat | 10 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 6 g |
| Trans Fat | 0.2 g |
| Cholesterol | 122 mg |
| Sodium | 1862 mg |
| Potassium | 762 mg |
| Fiber | 4 g |
| Sugar | 7 g |
| Vitamin A | 1019 IU |
| Vitamin C | 9 mg |
| Calcium | 327 mg |
| Iron | 4 mg |
| Serving Size | 1 serving |
Frequently Asked Questions (FAQ)
- Can I freeze this casserole before baking? Yes, you can! Assemble the casserole, cover it tightly with foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, possibly adding 10-15 minutes to the initial covered baking time.
- Can I make this in a slow cooker? This recipe is best baked in the oven to achieve crispy chicken and melted cheese. A slow cooker wouldn’t provide the same texture for the chicken or cheese crust.
- What type of chicken works best? Boneless, skinless chicken breasts are ideal for breading and frying. However, pre-cooked chicken options like rotisserie or frozen tenders work great for an easy chicken parmesan casserole too.
- How do I prevent the pasta from getting dry? Undercooking the pasta slightly and ensuring enough marinara sauce is incorporated helps prevent dryness. You can also add a splash of chicken broth or extra sauce if reheating leftovers.
- Can I use other types of cheese? Absolutely! While mozzarella and Parmesan are classic, feel free to experiment with provolone, fontina, or even a little sharp cheddar for different flavor profiles.
Conclusion
This ultimate chicken parmesan casserole truly brings the joy of a classic Italian-American dish to your table with minimal fuss. It’s incredibly easy to assemble, delivers satisfying comfort food flavors, and is perfect for busy weeknights or feeding a crowd. We encourage you to try this simple, delicious recipe and make it your own family favorite. Don’t forget to share your comments, photos, or feedback with us; we love hearing from you!
The Ultimate Chicken Parmesan Casserole Recipe
Ingredients
Equipment
Method
- Boil water and cook rigatoni pasta for one minute less than al dente, according to package directions.
- Drain the cooked pasta, return it to the pot, and toss with marinara sauce, 2 tablespoons of Parmesan, and 1 cup of mozzarella cheese. Set aside.
- Pat chicken breasts dry and cut them into ½-inch thick strips.
- Set up a breading station with flour, seasoned salt, and pepper in one bowl; whisked eggs in a second; and breadcrumbs in a third.
- Dredge each chicken strip first in the flour mixture, then eggs, and finally coat thoroughly in breadcrumbs, gently flattening each piece.
- Heat ¼ inch of vegetable oil and butter in a pan over medium-high heat.
- Cook chicken strips in batches for about 4 minutes per side until golden brown, adding more oil if needed.
- Transfer cooked chicken to a paper towel-lined plate to absorb excess oil.
- Slice the cooked chicken strips into bite-sized pieces.
- Preheat your oven to 375°F.
- Lightly grease a 9x13 inch casserole dish, then layer with half of the pasta mixture, half of the chicken, 2 tablespoons of Parmesan, and 1 cup of mozzarella.
- Top with the remaining pasta mixture, chicken strips, and the rest of the Parmesan and mozzarella cheeses.
- Bake uncovered for 25 minutes, or for a browner top, increase heat to 425°F and bake for an additional 5 minutes.
- Garnish with fresh parsley before serving, perhaps with a side of garlic bread with cheese.