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Create a hearty and flavorful dinner with this easy chicken parmesan casserole. Combining tender pasta, crispy breaded chicken, rich marinara sauce, and melted cheese, this dish brings a classic Italian favorite into an easy-to-prepare baked casserole. Perfect for family dinners or a cozy weekend meal.

Ingredients

3/4 pound rigatoni pasta
32 oz. marinara sauce (use 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
3/4 cup flour
2 teaspoons seasoned salt
1/4 teaspoon pepper
2 eggs, whisked
1 1/2 cups Italian breadcrumbs
3/4 cup vegetable oil
2 tablespoons butter
Fresh parsley, for garnish

Instructions

Prepare the Pasta

Cook the Pasta: Bring a large pot of water to a boil. Cook the rigatoni for 1 minute less than al dente, following the package instructions.
Mix with Sauce and Cheese: Drain the pasta and return it to the pot. Toss with 32 oz. of marinara sauce, 2 tablespoons of Parmesan cheese, and 1 cup of mozzarella cheese. Set aside.

Prepare the Chicken

Cut the Chicken: Pat the chicken dry with paper towels and slice into strips about 1/2 inch thick.
Set Up Breading Station:
- Bowl #1: Combine flour, seasoned salt, and pepper.
- Bowl #2: Whisk the eggs.
- Bowl #3: Add Italian breadcrumbs.
Bread the Chicken: Dredge each chicken strip in the flour mixture, then coat in the whisked eggs, and finally cover completely with breadcrumbs. Gently press the breadcrumbs onto the chicken to ensure even coating.
Cook the Chicken:
- Heat 1/4 inch of oil in a skillet over medium-high heat. Add butter to help achieve a golden color.
- Once heated, carefully place chicken strips in the pan. Cook in batches for about 4 minutes per side, until golden brown. Add more oil as needed.
- Transfer cooked chicken to a paper towel-lined plate to absorb excess oil. Slice into bite-sized pieces.

Assemble and Bake the Casserole

Preheat Oven: Set the oven to 375°F (190°C).
Layer the Casserole:
- Grease a 9×13-inch baking dish lightly.
- Spread half of the pasta mixture in the dish. Layer with half of the chicken, 2 tablespoons of Parmesan cheese, and 1 cup of mozzarella cheese.
- Add the remaining pasta, chicken, Parmesan, and mozzarella.
Bake:
- Bake uncovered for 25 minutes.
- For a crisper top, increase the oven temperature to 425°F and bake for an additional 5 minutes.
Garnish and Serve: Top with fresh parsley and serve alongside garlic bread.

Why You’ll Love This Recipe

Family-Friendly: A comforting dish that everyone will love.
Rich and Flavorful: Combines creamy cheese, crispy chicken, and hearty marinara for a perfect balance.
Customizable: Easily adjust the sauce, cheese, and seasoning to suit your taste.

Tips

Prep Ahead: Bread and cook the chicken in advance to save time.
Cheese Choice: Use freshly grated cheese for better melting and flavor.
Avoid Overcooking Pasta: Slightly undercooking ensures it won’t turn mushy when baked.

Variations and Substitutions

Pasta Options: Substitute rigatoni with penne, ziti, or your favorite pasta.
Sauce Choice: Try Alfredo sauce or a blend of marinara and Alfredo for a creamy twist.
Gluten-Free Option: Use gluten-free breadcrumbs and pasta.

FAQs

Q: Can I use pre-cooked chicken? A: Yes, rotisserie chicken or leftover cooked chicken works well. Simply cut into small pieces and layer in the casserole.

Q: Can this be made ahead of time? A: Absolutely! Assemble the casserole and refrigerate for up to 24 hours before baking. Add 10 extra minutes to the baking time if chilled.

Q: Can I freeze this dish? A: Yes. Assemble the casserole, cover tightly, and freeze for up to 3 months. Bake directly from frozen at 375°F, adding 15-20 minutes to the baking time.

Serving and Suggestions

Serve with a fresh side salad and crusty garlic bread.
Pair with a light white wine or sparkling water with lemon.
For a complete meal, add roasted vegetables like broccoli or zucchini on the side.