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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.
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Prep Time 40 minutes
Cook Time 40 minutes
Servings: 8
Course: Main Course
Cuisine: American, Indian
Calories: 599
Ingredients Method Notes

Ingredients
  

  • ¾ pound rigatoni pasta – Penne or another short pasta shape can also be used.
  • 32 ounces marinara sauce – Use up to 48 ounces if you prefer a saucier casserole.
  • 3 cups shredded mozzarella cheese divided – Freshly shredded cheese melts best for a smooth, cheesy topping.
  • ⅓ cup grated Parmesan cheese divided – Adds a rich, savory flavor to the casserole.
  • 2 small boneless skinless chicken breasts – Sliced into strips for breading.
  • ¾ cup all-purpose flour – Used as the first coating for the chicken.
  • 2 teaspoons seasoned salt – Adds flavor to the chicken breading.
  • ¼ teaspoon black pepper – For seasoning.
  • 2 large eggs – Helps the breadcrumbs stick to the chicken.
  • 1½ cups Italian breadcrumbs – Creates a crispy flavorful coating.
  • ¾ cup vegetable oil – For frying the breaded chicken.
  • 2 tablespoons butter – Helps give the chicken a golden-brown finish.
  • Fresh parsley – Chopped and used as a garnish before serving.

Method
 

Prepare the Pasta
  1. 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.
  2. 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.
Prepare the Chicken
  1. Pat the chicken breasts dry with paper towels and slice them into strips about ½ inch thick.
  2. Set up a breading station with three bowls:
  3. Bowl 1: ¾ cup flour, 2 teaspoons seasoned salt, and ¼ teaspoon black pepper.
  4. Bowl 2: 2 eggs, whisked.
  5. Bowl 3: 1½ cups Italian breadcrumbs.
  6. 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.
  7. Add about ¼ inch of vegetable oil to a skillet along with the butter. Heat over medium-high heat.
  8. Once the oil is hot, carefully add the breaded chicken strips using kitchen tongs. Cook in batches to avoid overcrowding the pan.
  9. Fry the chicken for about 4 minutes per side, or until golden brown and cooked through. Add more oil if needed between batches.
  10. Transfer the cooked chicken to a paper towel-lined plate to absorb excess oil and keep the coating crispy.
  11. Cut the chicken strips into bite-sized pieces.
Assemble the Casserole and Bake
  1. Preheat the oven to 375°F.
  2. Lightly grease a 9 × 13-inch casserole dish.
  3. 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.
  4. Add the remaining pasta mixture, followed by the rest of the chicken and remaining cheeses.
  5. Bake uncovered for 25 minutes until the casserole is hot and bubbly.
  6. For a crispier, more golden cheese topping, increase the oven temperature to 425°F and bake for an additional 5 minutes.
  7. 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:
  1. Let the casserole sit at room temperature for about 30 minutes.
  2. Cover and bake at 375°F for 15 minutes.
  3. 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.