Chicken Parmesan Casserole
This easy Chicken Parmesan Casserole is a comforting family dinner packed with crispy chicken, tender pasta, rich marinara sauce, and plenty of melted mozzarella and Parmesan cheese. You can prepare it with homemade breaded chicken, chicken tenders, or even leftover rotisserie chicken for a quick and delicious meal.
The best part? This cheesy casserole can be assembled up to two days ahead, making it a perfect make-ahead dinner for busy nights, gatherings, or meal prep. Serve it alongside warm Garlic Bread with Cheese for a complete Italian-inspired meal everyone will love.
Chicken Parmesan Casserole
This Chicken Parmesan Casserole brings together crispy breaded chicken, hearty rigatoni pasta, flavorful marinara sauce, and generous layers of gooey mozzarella and Parmesan cheese for a comforting meal everyone will enjoy. Every bite is packed with classic Italian-inspired flavors and plenty of cheesy goodness.
One of the best things about this casserole is that you can prepare it up to 2 days ahead, making dinner planning much easier. It’s also a fantastic way to use leftover breaded chicken from a previous meal.
For a quick shortcut, frozen chicken tenders work wonderfully in this recipe. If you prefer a homemade touch, fresh breaded chicken is always a great option. To save time later, prepare a large batch of breaded chicken and freeze it for future recipes. Whether it’s frozen before cooking or after baking and frying, breaded chicken holds up beautifully in the freezer.
Ingredients
See the recipe card below for the complete ingredient list, exact measurements, and step-by-step instructions.
- Rigatoni Pasta – Penne pasta also works well as a substitute.
- Marinara Sauce – Use your favorite store-bought sauce or try a homemade marinara for extra flavor.
- Mozzarella Cheese – For the best texture and flavor, shred a block of low-moisture mozzarella. It melts beautifully and creates the perfect cheesy topping.
- Parmesan Cheese – Freshly grate Parmesan from a block for the best taste and texture.
- Boneless, Skinless Chicken Breasts – The base for the crispy homemade breaded chicken.
- All-Purpose Flour – Used for coating the chicken before breading.
- Seasoned Salt – Adds extra flavor to the chicken.
- Eggs – Helps the breadcrumbs stick to the chicken.
- Italian Breadcrumbs – Homemade breadcrumbs are preferred, but store-bought works too.
- Vegetable Oil – For cooking the breaded chicken.
- Butter – Helps give the chicken a golden, crispy finish.
- Fresh Parsley – Adds a fresh pop of color and flavor as a garnish.
How to Make Chicken Parmesan Casserole
1. Cook the Pasta
Bring a large pot of salted water to a boil and cook the rigatoni until it is 1 minute short of al dente. Drain the pasta and set it aside.
2. Prepare the Chicken
Slice the chicken breasts into thin strips. Season the chicken, then coat each piece in flour, beaten egg, and Italian breadcrumbs. Fry until golden brown and crispy, then cut into bite-sized pieces.
3. Assemble the Casserole
Mix the cooked rigatoni with marinara sauce until evenly coated. Spread half of the pasta mixture into a greased 9 × 13-inch baking dish. Add half of the breaded chicken pieces and sprinkle with half of the mozzarella and Parmesan cheese.
Layer the remaining pasta on top, followed by the rest of the chicken and cheese.
4. Bake
Bake the casserole uncovered for about 25 minutes until the cheese is melted and bubbly. For a more golden, crispy cheese topping, increase the oven temperature to 425°F and bake for an additional 5 minutes.
Easy Shortcuts
Use Frozen Chicken Tenders
For a faster version, prepare frozen chicken tenders according to the package directions using the oven or air fryer. Slice them into strips and add them to the casserole as directed.
Use Leftover Rotisserie Chicken
This casserole is a great way to use leftover rotisserie chicken and skip the extra step of preparing homemade breaded chicken.
For added crunch, mix 1 cup breadcrumbs with ⅓ cup melted butter and sprinkle the mixture over the casserole during the final 10 minutes of baking at 375°F.
Pro Tips for Chicken Parmesan Casserole
- Homemade breadcrumbs add extra flavor and create a crispier coating when breading the chicken.
- Save time by breading a large batch of chicken at once and freezing it. This makes it easy to prepare chicken Parmesan meals whenever you need a quick dinner.
- A high-quality marinara sauce can make a big difference. Rao’s Homemade marinara is a great choice and pairs wonderfully with this casserole.
Make-Ahead Instructions
This casserole is perfect for preparing in advance and can be assembled up to 2 days ahead of time.
Before baking, allow the casserole to sit at room temperature for about 30 minutes. Cover and bake at 375°F for 15 minutes, then remove the cover and continue baking for another 25 minutes until heated through and the cheese is melted.
Storage Instructions
Refrigerating
Store leftover Chicken Parmesan Casserole in an airtight container in the refrigerator for up to 3 days.
Freezing
This casserole freezes well and reheats best when thawed overnight in the refrigerator before warming in the microwave or oven. For the best texture, add a little extra marinara sauce before reheating to keep the pasta from drying out.
Chicken Parmesan Casserole
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the rigatoni for 1 minute less than al dente according to the package instructions.
- Drain the pasta and return it to the pot. Stir in 32 ounces of marinara sauce, 2 tablespoons Parmesan cheese, and 1 cup mozzarella cheese until everything is well combined. Set aside.
- Pat the chicken breasts dry with paper towels and slice them into strips about ½ inch thick.
- Set up a breading station with three bowls:
- Bowl 1: ¾ cup flour, 2 teaspoons seasoned salt, and ¼ teaspoon black pepper.
- Bowl 2: 2 eggs, whisked.
- Bowl 3: 1½ cups Italian breadcrumbs.
- Coat each chicken strip in the flour mixture first, then dip it into the whisked eggs, and finally cover it completely with breadcrumbs. Gently press the breadcrumbs onto the chicken and lightly flatten each piece with your palms.
- Add about ¼ inch of vegetable oil to a skillet along with the butter. Heat over medium-high heat.
- Once the oil is hot, carefully add the breaded chicken strips using kitchen tongs. Cook in batches to avoid overcrowding the pan.
- Fry the chicken for about 4 minutes per side, or until golden brown and cooked through. Add more oil if needed between batches.
- Transfer the cooked chicken to a paper towel-lined plate to absorb excess oil and keep the coating crispy.
- Cut the chicken strips into bite-sized pieces.
- Preheat the oven to 375°F.
- Lightly grease a 9 × 13-inch casserole dish.
- Spread half of the rigatoni and sauce mixture into the dish. Add half of the chicken pieces, then sprinkle with 2 tablespoons Parmesan cheese and 1 cup mozzarella cheese.
- Add the remaining pasta mixture, followed by the rest of the chicken and remaining cheeses.
- Bake uncovered for 25 minutes until the casserole is hot and bubbly.
- For a crispier, more golden cheese topping, increase the oven temperature to 425°F and bake for an additional 5 minutes.
- Garnish with fresh parsley and serve warm with Garlic Bread with Cheese.
Notes
- For the best melting texture, use whole milk, low-moisture mozzarella cheese. Shred it fresh from a block instead of using pre-shredded cheese for the creamiest results.
- Nutrition information is an estimate and may vary depending on the brands and ingredients used. Values are calculated per serving, and this recipe makes approximately 5 servings.
Storage Instructions
- Store leftover Chicken Parmesan Casserole in an airtight container in the refrigerator for up to 3 days.
- This casserole freezes well. For the best texture, thaw overnight in the refrigerator before reheating in the microwave or oven.
- Add a little extra marinara sauce before reheating to help prevent the pasta from drying out.
Make-Ahead Instructions
This casserole can be assembled up to 2 days in advance. Before baking:- Let the casserole sit at room temperature for about 30 minutes.
- Cover and bake at 375°F for 15 minutes.
- Remove the cover and continue baking for another 25 minutes until heated through and bubbly.
Shortcut Options
Frozen Chicken Tenders
Prepare frozen chicken tenders according to the package directions using the oven or air fryer. Slice them into strips and add them to the casserole as directed.Leftover Rotisserie Chicken
Use leftover rotisserie chicken to save time and skip the chicken breading process. Simply shred or chop the chicken and add it to the casserole layers. For a crispy topping, combine 1 cup breadcrumbs with ⅓ cup melted butter. Sprinkle over the casserole and bake at 375°F for the final 10 minutes.Best Cheese for Melting
The best cheese choice for this casserole is whole milk, low-moisture mozzarella shredded fresh from a block. It melts smoothly, creates the perfect cheesy texture, and gives the casserole a delicious golden topping.Nutrition Information (Per Serving)
- Calories: 599 kcal
- Carbohydrates: 64 g
- Protein: 35 g
- Total Fat: 22 g
- Saturated Fat: 10 g
- Polyunsaturated Fat: 4 g
- Monounsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Cholesterol: 122 mg
- Sodium: 1,862 mg
- Potassium: 762 mg
- Dietary Fiber: 4 g
- Sugar: 7 g
- Vitamin A: 1,019 IU
- Vitamin C: 9 mg
- Calcium: 327 mg
- Iron: 4 mg
