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Chicken Parmesan Casserole

A classic comfort food favorite turned into a hearty baked dish, this Chicken Parmesan Casserole features tender chicken, pasta enveloped in marinara, and a generous blanket of gooey mozzarella and savory Parmesan. Ideal for using fresh, frozen, or pre-cooked chicken, this casserole delivers crisp textures and rich Italian flavor in every bite.
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Course: Main Course
Cuisine: American, Italian
Keyword: chicken parmesan casserole
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 2 tablespoons unsalted butter
  • ¾ cup of all-purpose flour
  • 1 ½ cups seasoned Italian-style breadcrumbs
  • 2 large eggs beaten
  • ¾ pound of rigatoni pasta
  • 1/3 cup grated Parmesan split for layering
  • ¾ cup neutral cooking oil such as vegetable oil
  • 3 cups shredded mozzarella divided use
  • 2 boneless skinless chicken breasts, small in size
  • 2 teaspoons seasoned salt blend
  • 1/4 teaspoon ground black pepper
  • 32 oz. of marinara sauce with up to 48 oz. for extra sauciness
  • Fresh chopped parsley for garnish

Instructions

  • Bring a large pot of salted water to a boil. Cook rigatoni until just shy of al dente—about one minute less than the package instructions. Drain and return the pasta to the pot. Stir in 32 ounces of marinara, 2 tablespoons of Parmesan, and 1 cup of mozzarella. Set aside.
  • While waiting for the pasta to cook, prepare the chicken. Pat the chicken breasts dry and slice them into half-inch thick strips.

Set up a breading station using three bowls:

  • Bowl one: combine the flour with seasoned salt and pepper.
  • Bowl two: add the whisked eggs.
  • Bowl three: fill with Italian breadcrumbs.
  • Coat each chicken strip in the flour mixture, then dip into the eggs, followed by a full coating in breadcrumbs. Gently press the crumbs onto the chicken to adhere thoroughly.
  • Heat a layer of oil about ¼ inch deep in a skillet over medium-high, adding the butter to enhance browning. Once the oil is hot, use tongs to place the chicken into the pan in batches. Fry each side for roughly 4 minutes or until golden and cooked through. Transfer finished strips to a paper towel-lined plate to drain excess oil. After cooling slightly, slice into bite-sized pieces.
  • Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spread half of the pasta mixture into the bottom. Layer with half of the fried chicken pieces, 2 tablespoons of Parmesan, and 1 cup of mozzarella.
  • Add the rest of the pasta mixture, followed by the remaining chicken. Top evenly with the last of the Parmesan and mozzarella cheese.
  • Bake uncovered for 25 minutes. For a crispier, golden top, increase oven temperature to 425°F and bake for an additional 5 minutes.
  • Finish with a garnish of freshly chopped parsley and serve hot.
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Notes

  • Opt for whole milk, low-moisture mozzarella and grate it fresh from a block for superior melting quality.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This dish freezes well; thaw overnight in the refrigerator and reheat with a little extra sauce to prevent dryness.
  • For advance prep, assemble the casserole up to 48 hours ahead. Let rest at room temperature for 30 minutes before baking. Cover and bake at 375°F for 15 minutes, then uncover and bake for another 25 minutes.
Shortcuts:
  • Using Frozen Chicken Tenders: Slice thawed tenders into smaller pieces before adding to the casserole. No changes to oven temperature or bake time are needed.
  • Using Rotisserie Chicken: Skip breading and frying. For a crispy topping, mix 1 cup breadcrumbs with 1/3 cup melted butter and sprinkle over the casserole during the final 10 minutes of baking.