Description
This comforting Chicken Parmesan Casserole recipe combines tender breaded chicken strips, rigatoni pasta, and rich marinara sauce, layered with plenty of mozzarella and Parmesan cheese, then baked to golden perfection. Ideal for a family dinner, it offers crispy chicken and cheesy pasta in every bite, garnished with fresh parsley for a hint of brightness.
Ingredients
Pasta & Sauce
- ¾ pound rigatoni pasta
- 32 oz. marinara sauce (or up to 48 oz. for saucier pasta)
- 3 cups shredded mozzarella cheese (divided)
- ⅓ cup grated Parmesan cheese (divided)
Chicken Breading & Cooking
- 2 small boneless skinless chicken breasts
- ¾ cup flour
- 2 teaspoons seasoned salt
- ¼ teaspoon pepper
- 2 eggs
- 1 ½ cups Italian breadcrumbs
- ¾ cup vegetable oil
- 2 Tablespoons butter
Garnish
- Fresh parsley (to garnish)
Instructions
- Prepare the Pasta: Bring a large pot of water to a boil and cook the rigatoni for one minute less than al dente according to package instructions. Drain and return the pasta to the pot, then toss with 32 oz. marinara sauce, 2 tablespoons grated Parmesan, and 1 cup shredded mozzarella. Set aside.
- Prep the Chicken: Pat the chicken breasts dry and slice into ½ inch strips. Set up breading stations: bowl one with flour, seasoned salt, and pepper; bowl two with whisked eggs; bowl three with Italian breadcrumbs.
- Bread the Chicken: Dredge each chicken strip in the flour mixture, then dip briefly into the eggs, and finally coat thoroughly with breadcrumbs. Press gently with your palms to adhere the coating well.
- Fry the Chicken: In a large pan, heat ¼ inch of vegetable oil with 2 tablespoons butter over medium-high heat. In batches, fry the chicken strips for about 4 minutes per side until golden brown. Add more oil if needed. Transfer cooked pieces to a paper towel-lined plate to drain excess oil.
- Slice Chicken: Cut the fried chicken strips into smaller, bite-sized pieces for easier layering.
- Assemble the Casserole: Preheat the oven to 375°F (190°C). Lightly grease a 9 x 13 inch casserole dish. Layer half of the rigatoni and sauce mixture, then half of the chicken pieces, sprinkle 2 tablespoons Parmesan cheese, and 1 cup mozzarella cheese on top. Repeat with the remaining rigatoni, chicken, Parmesan, and mozzarella.
- Bake: Bake the casserole uncovered for 25 minutes. For a crispier, browned top, increase the oven temperature to 425°F (220°C) and bake for an additional 5 minutes.
- Garnish and Serve: Remove from the oven and garnish with fresh parsley. Serve hot, optionally with garlic bread with cheese for a complete meal.
Notes
- For saucier pasta, increase marinara sauce up to 48 oz. as preferred.
- Ensure oil is hot enough before frying to get a crispy coating.
- You can prepare the breaded chicken in advance and refrigerate before frying.
- Use fresh parsley for garnish to add color and freshness.
- To reduce oil absorption, drain fried chicken on paper towels thoroughly.
- If you prefer, swap rigatoni with penne or ziti pasta.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
