Chicken Parmesan Casserole – Indulge in the irresistible combination of tender chicken, al dente rigatoni pasta, zesty marinara sauce, and a cheesy crust with this mouthwatering Chicken Parmesan Casserole. This recipe takes the classic flavors of Chicken Parmesan and transforms them into a comforting casserole that will leave your taste buds begging for more. Perfect for a cozy family dinner or a gathering with friends, this dish is sure to become a favorite. Get ready to experience a symphony of flavors and textures that will warm your heart and satisfy your cravings!
In our household, the Chicken Parmesan Casserole has become a cherished tradition. It all started when my husband, a true food enthusiast, was craving the flavors of Chicken Parmesan but wanted something a bit different. We decided to experiment, and the result was a revelation. The casserole quickly won over the entire family with its cheesy goodness, hearty pasta, and crispy chicken. It has since become a regular feature on our dinner table, evoking feelings of comfort and togetherness. We love how it brings us closer as we share laughter and stories while savoring each delightful bite. This recipe has truly earned its place as a beloved staple in our little family.
Why This Casserole Delights: A Harmonious Fusion of Flavors and Textures
- Tender boneless chicken breast strips coated in golden breadcrumbs provide a satisfying crunch.
- Al dente rigatoni pasta brings a comforting and hearty element to the dish.
- Zesty marinara sauce adds a burst of tangy flavor and ties everything together.
- A generous amount of shredded mozzarella cheese creates a luscious, gooey layer of goodness.
- Finely grated Parmesan cheese infuses a rich and savory taste that complements the other ingredients perfectly.
Ingredients:
- 340g (¾ lb.) rigatoni pasta
- 907g (32 oz.) marinara sauce
- 3 cups mozzarella cheese, shredded and divided
- 40g (1/3 cup) Parmesan cheese, finely grated
- 2 small boneless, skinless chicken breasts
- 85g (¾ cup) all-purpose flour
- 2 teaspoons seasoned salt
- 1/4 teaspoon pepper
- 2 large eggs
- 180g (1 ½ cups) Italian breadcrumbs
- 180ml (3/4 cup) vegetable oil
- 2 tablespoons butter
- Fresh parsley, for garnish
Directions:
Begin by boiling water and cooking the rigatoni for 1 minute less than the recommended time on the package. Drain and return the pasta to the pot. Toss it with 907g (32 oz.) of marinara sauce, 1/3 of the Parmesan cheese, and 1 cup of shredded mozzarella. Set aside.
Pat the chicken breasts dry with paper towels, then cut them into ½-inch thick strips.
Create an assembly line for breading the chicken:
Bowl #1: Combine 85g (¾ cup) flour, 2 teaspoons seasoned salt, and 1/4 teaspoon pepper.
Bowl #2: Whisk the eggs.
Bowl #3: Place 180g (1 ½ cups) of Italian breadcrumbs.
Dredge the chicken strips in the flour mixture, then dip them briefly in the whisked eggs, and finally coat them generously in the breadcrumb mixture. Gently flatten the chicken with your palms once it’s coated.
In a large pan, heat ¼ inch of vegetable oil along with the butter over medium-high heat. Carefully lower the breaded chicken into the oil using kitchen tongs, working in batches if necessary. Cook each side for about 4 minutes or until golden brown. Add more oil as needed. Place the cooked chicken on a plate lined with paper towels to absorb excess oil. Slice the chicken strips into smaller, bite-sized pieces.
Preheat the oven to 190°C (375°F). Lightly grease a 9×13-inch casserole dish. Layer half of the rigatoni and sauce mixture at the bottom. Top it with half of the chicken strips, 1/3 of the Parmesan cheese, and 1 cup of shredded mozzarella. Repeat the layering with the remaining rigatoni, chicken, Parmesan cheese, and mozzarella.
Bake the casserole uncovered for 25 minutes. For a browner and crisper top, increase the oven temperature to 220°C (425°F) and bake for an additional 5 minutes.
Once the casserole is golden and bubbly, remove it from the oven. Garnish with fresh parsley. Serve it alongside some garlic bread with cheese for a complete and satisfying meal.
Notes:
- Feel free to customize this recipe by adding your favorite herbs or spices to the breadcrumb coating for the chicken.
- If you prefer a spicier kick, try incorporating a pinch of red pepper flakes into the marinara sauce.
- To make this recipe vegetarian-friendly, substitute the chicken with breaded eggplant slices or tofu.
In conclusion, the Chicken Parmesan Casserole is a true crowd-pleaser that brings together the classic flavors of Chicken Parmesan in a comforting and convenient casserole format. With its crispy breaded chicken, tender pasta, zesty marinara sauce, and gooey cheese, this dish is a symphony of flavors and textures that will have everyone reaching for seconds. Whether you’re hosting a family dinner or a casual gathering with friends, this recipe is sure to impress and satisfy. So, gather your loved ones around the table, share a heartwarming meal, and create memories that will last a lifetime. The Chicken Parmesan Casserole is a true winner that will leave your taste buds delighted and your heart full.
FAQs
Can I make this recipe ahead of time?
Absolutely! You can assemble the casserole in advance and refrigerate it until ready to bake. Just make sure to adjust the baking time accordingly, as the dish will be colder when placed in the oven.
Can I freeze leftovers?
Yes, you can freeze the Chicken Parmesan Casserole. Make sure to store it in an airtight container or wrap it tightly with foil before freezing. To reheat, simply bake it in the oven until heated through.
Can I use a different type of pasta?
While rigatoni works beautifully in this casserole, you can certainly experiment with other pasta shapes such as penne or ziti. Just keep in mind that cooking times may vary slightly.
Can I use store-bought marinara sauce?
Absolutely! Store-bought marinara sauce works perfectly fine for this recipe. However, if you have a homemade sauce or a favorite brand, feel free to use that instead for a personal touch.
Chicken Parmesan Casserole
Ingredients
- 340 g ¾ lb. rigatoni pasta
- 907 g 32 oz. marinara sauce
- 3 cups mozzarella cheese shredded and divided
- 40 g 1/3 cup Parmesan cheese, finely grated
- 2 small boneless skinless chicken breasts
- 85 g ¾ cup all-purpose flour
- 2 teaspoons seasoned salt
- 1/4 teaspoon pepper
- 2 large eggs
- 180 g 1 ½ cups Italian breadcrumbs
- 180 ml 3/4 cup vegetable oil
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions
- Begin by boiling water and cooking the rigatoni for 1 minute less than the recommended time on the package. Drain and return the pasta to the pot. Toss it with 907g (32 oz.) of marinara sauce, 1/3 of the Parmesan cheese, and 1 cup of shredded mozzarella. Set aside.
- Pat the chicken breasts dry with paper towels, then cut them into ½-inch thick strips.
- Create an assembly line for breading the chicken:
- Bowl #1: Combine 85g (¾ cup) flour, 2 teaspoons seasoned salt, and 1/4 teaspoon pepper.
- Bowl #2: Whisk the eggs.
- Bowl #3: Place 180g (1 ½ cups) of Italian breadcrumbs.
- Dredge the chicken strips in the flour mixture, then dip them briefly in the whisked eggs, and finally coat them generously in the breadcrumb mixture. Gently flatten the chicken with your palms once it's coated.
- In a large pan, heat ¼ inch of vegetable oil along with the butter over medium-high heat. Carefully lower the breaded chicken into the oil using kitchen tongs, working in batches if necessary. Cook each side for about 4 minutes or until golden brown. Add more oil as needed. Place the cooked chicken on a plate lined with paper towels to absorb excess oil. Slice the chicken strips into smaller, bite-sized pieces.
- Preheat the oven to 190°C (375°F). Lightly grease a 9x13-inch casserole dish. Layer half of the rigatoni and sauce mixture at the bottom. Top it with half of the chicken strips, 1/3 of the Parmesan cheese, and 1 cup of shredded mozzarella. Repeat the layering with the remaining rigatoni, chicken, Parmesan cheese, and mozzarella.
- Bake the casserole uncovered for 25 minutes. For a browner and crisper top, increase the oven temperature to 220°C (425°F) and bake for an additional 5 minutes.
- Once the casserole is golden and bubbly, remove it from the oven. Garnish with fresh parsley. Serve it alongside some garlic bread with cheese for a complete and satisfying meal.
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