Description
The Chicken Parmesan Casserole marries the simplicity of a home-cooked meal with the rich, comforting flavors of classic Italian cuisine. This dish layers al dente rigatoni, succulent chicken parmesan, and a generous helping of gooey mozzarella and Parmesan cheeses, all baked to golden perfection. It’s a testament to the power of combining simple ingredients to create something truly extraordinary, perfect for gathering the family around the dinner table.
Ingredients
For the Casserole:
¾ pound rigatoni pasta
32 oz. marinara sauce (up to 48 oz. for a saucier dish)
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, for garnish
Instructions
Prepare the Pasta: Preheat oven to 375°F. Boil rigatoni until 1 minute less than al dente. Drain and return to pot. Mix with marinara sauce, 2 tbsp. Parmesan, and 1 cup mozzarella. Set aside.
Bread the Chicken: Pat chicken dry and cut into ½-inch strips. Set up three bowls: one with flour, seasoned salt, and pepper; another with whisked eggs; a third with breadcrumbs. Dredge chicken in flour, dip in eggs, then coat in breadcrumbs.
Cook the Chicken: Heat ¼ inch oil and butter in a pan over medium-high. Cook chicken until golden, about 4 minutes per side. Drain on paper towels and cut into bite-sized pieces.
Assemble and Bake: In a greased 9×13 inch dish, layer half the pasta, chicken, 2 tbsp. Parmesan, and 1 cup mozzarella. Repeat layers. Bake for 25 minutes. For a crispier top, broil at 425°F for 5 minutes. Garnish with parsley. Serve with garlic bread.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 645