Chicken Parmesan Casserole
Chicken Parmesan Casserole
Imagine the comforting warmth of a classic Italian dish brought to life in a single, hearty casserole. Our Chicken Parmesan Casserole combines crispy breaded chicken with perfectly cooked rigatoni, rich marinara sauce, and a delightful blend of mozzarella and Parmesan cheese. It’s a symphony of flavors and textures that promises to be the highlight of any dinner table.
Why You’ll Love This Recipe
This Chicken Parmesan Casserole is a crowd-pleaser for several reasons:
- It’s a time-saver—you can prepare it up to two days in advance.
- A perfect way to use up leftover breaded chicken, minimizing waste.
- Incredibly convenient with the option of using frozen chicken tenders for a quick and easy shortcut.
While I love the freshness of homemade breaded chicken, you’re welcome to use whatever works best for you. I often prepare a large batch of breaded chicken and freeze it, which saves time and ensures I always have some on hand for future meals.
Kitchen Equipment You’ll Need
- Large Pot
- Frying Pan
- Mixing Bowls
- 9 x 13-inch Casserole Dish
- Kitchen Tongs
- Paper Towels
Ingredients
- ¾ pound rigatoni pasta
- 32 oz. marinara sauce
- 3 cups mozzarella cheese, shredded & separated
- 1/3 cup Parmesan cheese, finely grated
- 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
Prepare the Pasta
- Boil water and cook the rigatoni for 1 minute less than al dente (refer to package for cooking time).
- Drain the pasta and return it to the pot. Toss with marinara sauce, 1/3 of the Parmesan cheese, and 1 cup of mozzarella. Set aside.
Prepare the Chicken
- Pat chicken dry and cut into ½-inch thick strips.
- Create an assembly line for breading the chicken: Bowl #1 with flour, seasoned salt, and pepper; Bowl #2 with whisked eggs; Bowl #3 with breadcrumbs.
- Dredge chicken in flour, then eggs, and finally breadcrumbs. Flatten slightly with your hands.
- Heat vegetable oil and butter in a pan over medium-high heat.
- Cook chicken strips in batches, about 4 minutes per side, until golden brown. Drain on paper towels and slice into bite-sized pieces.
Assemble the Casserole and Bake
- Preheat the oven to 375 degrees.
- Grease a 9 x 13-inch casserole dish. Layer half the pasta mixture, half the chicken, 1/3 of the Parmesan, and 1 cup of mozzarella.
- Add remaining pasta, chicken, Parmesan, and mozzarella.
- Bake uncovered for 25 minutes. For a crisper top, increase heat to 425 degrees for 5 more minutes.
- Garnish with fresh parsley. Serve with cheesy garlic bread and enjoy!
Tips for Success
- Bread the chicken while waiting for the pasta water to boil to save time.
- Ensure the oil is hot enough before adding chicken to achieve a crispy texture.
- Use freshly grated cheese for the best melt and flavor.
Additional Tips or Variations
- Try adding sliced mushrooms or spinach for extra nutrients.
- Experiment with different pasta shapes if rigatoni isn’t available.
Nutritional Highlights (Per Serving)
This casserole is not only delicious but also provides a good balance of protein, carbohydrates, and fats, making it a wholesome meal option.
Frequently Asked Questions (FAQ)
- Can I make this casserole vegetarian? Absolutely! Substitute the chicken with breaded eggplant slices or use a plant-based meat alternative.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Can I freeze the casserole? Yes, assemble it without baking, cover tightly, and freeze for up to 2 months. Bake from frozen, adding extra time as needed.
Conclusion
This Chicken Parmesan Casserole is a delightful twist on a classic favorite, perfect for family dinners or entertaining guests. I invite you to try this recipe and share your experiences. Enjoy the rich flavors and comforting textures, and don’t forget to leave a comment with your thoughts!
