Description
This Chicken Parmesan Casserole recipe is a comforting and cheesy baked pasta dish combining crispy breaded chicken, tender rigatoni, savory marinara sauce, and melted mozzarella and Parmesan cheeses. It offers a delicious spin on classic chicken Parmesan in an easy one-dish casserole, perfect for family dinners.
Ingredients
Scale
Pasta
- 8 ounces dry rigatoni pasta (½ box)
Dredging Mixture
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Egg Wash
- 2 large eggs
- ¼ cup milk
Breading
- 1½ cups Panko breadcrumbs
Chicken
- 1½ pounds boneless, skinless chicken breasts
Cooking Oil
- 1 cup vegetable oil
Sauce and Cheese
- 23 ounces marinara sauce (1 jar)
- 8 ounces shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese (divided)
Instructions
- Cook Pasta: Cook the rigatoni pasta according to package instructions until al dente. Drain thoroughly and set aside to cool slightly.
- Prepare Dredging Station: Set up three shallow bowls: one with a mixture of flour, garlic powder, onion powder, Italian seasoning, salt, and black pepper; the second with whisked eggs and milk; the third with Panko breadcrumbs.
- Coat Chicken: Slice the chicken breasts for dredging. First dredge each slice in the seasoned flour mixture, then dip into the egg wash, and finally coat evenly with the Panko breadcrumbs. Ensure all pieces are fully coated.
- Fry Chicken: Heat vegetable oil in a large skillet over medium heat to approximately 280°F. Fry the chicken pieces in batches, cooking for 3-4 minutes per side until golden brown and cooked through. Transfer cooked chicken to a wire rack placed over a baking sheet to drain excess oil.
- Preheat Oven: While the chicken cools slightly, preheat your oven to 375°F (190°C).
- Assemble Casserole Base: In a 9×13-inch baking dish, combine the cooked rigatoni with half of the marinara sauce and half of the shredded mozzarella and grated Parmesan cheeses. Toss everything together to evenly distribute.
- Layer Chicken: Slice the fried chicken into ½-inch pieces and arrange evenly over the pasta mixture in the baking dish.
- Add Remaining Sauce and Cheese: Pour the remaining marinara sauce over the chicken layer, then sprinkle with the rest of the mozzarella and Parmesan cheeses.
- Bake: Place the casserole in the preheated oven and bake for 20 minutes, or until the casserole is heated through and the cheese is bubbly and slightly golden on top.
- Serve: Remove from oven and let cool for a few minutes before serving. Enjoy your comforting Chicken Parmesan Casserole!
Notes
- To keep chicken juicy, do not overcrowd the skillet when frying to maintain oil temperature.
- Use a wire rack after frying to keep the chicken crispy and avoid sogginess.
- Rigatoni is preferred for its ridges and hollow shape to hold sauce well, but any tubular pasta can be substituted.
- You can prepare the chicken and pasta ahead, then assemble and bake when ready to save time.
- Adjust seasoning in the dredging mixture to taste, adding more Italian seasoning or garlic powder if desired.
