Chicken Parmesan Casserole
This easy Chicken Parmesan Casserole transforms a classic Italian dish into a family-friendly, bake-and-serve meal. Tender rigatoni pasta is tossed in rich marinara sauce, layered with crispy golden chicken strips, and smothered in melty mozzarella and Parmesan cheese. With options to use homemade, frozen, or rotisserie chicken, this recipe offers flexibility, convenience, and crowd-pleasing flavor—all in one dish.
Equipment
- 1 Large Pot: For boiling rigatoni pasta
- 1 9x13 Inch Casserole Dish: For assembling and baking the casserole
- 3 Mixing Bowls: For breading station (flour, egg, breadcrumbs)
- 1 Frying Pan (nonstick or stainless): For shallow-frying chicken
- 1 Pair Kitchen Tongs: For safely flipping and removing chicken from oil
- 1 Cheese Grater: For shredding mozzarella and Parmesan
- 1 Cutting Board + Knife: For slicing chicken into strips and prepping garnish
- 1 Colander: For draining cooked pasta
- Paper Towels: For draining fried chicken pieces
Ingredients
For the Pasta and Sauce:
- ¾ pound rigatoni pasta
- 32 –48 ounces marinara sauce use more for extra sauciness
- 2 tablespoons grated Parmesan cheese
- 1 cup shredded mozzarella cheese freshly grated, if possible
For the Chicken:
- 2 small boneless skinless chicken breasts
- ¾ cup all-purpose flour
- 2 teaspoons seasoned salt
- ¼ teaspoon ground black pepper
- 2 large eggs
- 1½ cups Italian-style breadcrumbs
- ¾ cup vegetable oil for frying
- 2 tablespoons unsalted butter for color and crispness
For Assembly and Baking:
- 2 cups shredded mozzarella cheese freshly grated
- 2 tablespoons grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
- Boil and Prepare the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until just shy of al dente—about 1 minute less than the package suggests. Drain the pasta and return it to the pot. Stir in the marinara sauce (start with 32 oz.), 2 tablespoons Parmesan cheese, and 1 cup mozzarella cheese. Toss to combine and set aside.
- Prepare and Bread the Chicken: Pat the chicken breasts dry using paper towels, then slice them into thin strips, about ½ inch thick. Set up a breading station with three bowls. Dredge each chicken strip in the flour, then dip into the eggs, and finally coat generously with breadcrumbs. Lightly press the breadcrumbs into the chicken to help them adhere.
- Pan-Fry the Chicken Strips: In a large skillet, heat about ¼ inch of vegetable oil along with the butter over medium-high heat. Once hot, add the breaded chicken in batches, being careful not to overcrowd the pan. Fry for about 4 minutes on each side or until golden brown and fully cooked. Transfer to a plate lined with paper towels to drain. Once all chicken is done, cut the strips into bite-sized pieces.
- Layer and Assemble the Casserole: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spoon half of the pasta mixture into the dish. Scatter half of the fried chicken pieces on top, then sprinkle with 2 tablespoons Parmesan and 1 cup mozzarella cheese. Repeat the layers with the remaining pasta, chicken, and cheese.
- Bake Until Golden and Bubbling: Place the casserole uncovered in the oven and bake for 25 minutes. For a crispier, golden top, raise the temperature to 425°F and bake for an additional 5 minutes. Remove from oven, garnish with chopped parsley, and let rest for 5 minutes before serving.
Notes
- Use Freshly Grated Cheese: Block mozzarella (whole milk, low-moisture) melts better than pre-shredded and creates a gooier, stretchier texture.
- Sauce Preference: For a juicier casserole, use up to 48 ounces of marinara. If you like it thicker, stick to 32 ounces.
- Frying Tip: Adding a small amount of butter to the oil not only enhances flavor but gives the chicken a deeper golden crust.
- Make Ahead: Assemble the casserole up to 2 days in advance and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes. Cover and bake for 15 minutes at 375°F, then uncover and bake another 25 minutes.
- Freezer Friendly: Cooled leftovers can be frozen. Thaw in the refrigerator overnight, then reheat in the microwave or oven. Add extra sauce before reheating to prevent dryness.
- Shortcut Options:
- Frozen Chicken Tenders: Let thaw slightly, cut into strips, and use in place of homemade.
- Rotisserie Chicken: Shred and layer. For a crispy topping, mix breadcrumbs with melted butter and sprinkle on top before the last 10 minutes of baking.
