Description
Chicken Parmesan Casserole combines crispy breaded chicken, tender rigatoni pasta, rich marinara sauce, and melted cheese into a comforting baked dish. Perfect for family dinners or weeknight meals.
Ingredients
- ¾ pound rigatoni pasta
- 32–48 oz marinara sauce
- 3 cups shredded mozzarella cheese, divided
- 1/3 cup grated Parmesan cheese, divided
- 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
- Fresh parsley, to garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook rigatoni according to package directions until al dente, then drain and set aside.
- Flatten chicken breasts to even thickness, season with salt and pepper, dredge in flour, dip in beaten eggs, and coat with Italian breadcrumbs.
- Heat vegetable oil in a skillet over medium heat and cook chicken until golden and cooked through, about 3–4 minutes per side. Remove and slice.
- In a greased baking dish, layer cooked rigatoni, marinara sauce, sliced chicken, half of the mozzarella, and half of the Parmesan cheese.
- Top with remaining mozzarella and Parmesan cheese. Dot with butter.
- Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
- For a saucier casserole, add up to 48 oz of marinara sauce.
- Use panko or seasoned breadcrumbs for extra crunch.
- This casserole can be prepared ahead and baked before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American