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Homemade Chicken Parmesan Casserole

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A one-dish wonder blending the classic taste of Chicken Parmesan with the convenience of a casserole, perfect for family meals.

Ingredients

Scale
  • ¾ pound rigatoni pasta
  • 32 oz. marinara sauce
  • 3 cups shredded mozzarella cheese, divided
  • 1/3 cup grated Parmesan cheese, divided
  • 2 small boneless skinless chicken breasts
  • ¾ cup flour
  • 2 teaspoons seasoned salt
  • 1/4 teaspoon pepper
  • 2 eggs
  • 1 ½ cups Italian breadcrumbs
  • ¾ cup vegetable oil
  • 2 Tablespoons butter
  • Fresh parsley, to garnish

Instructions

  1. Bring a large pot of water to a boil. Cook the rigatoni for 1 minute less than al dente. Drain, then toss with half of the marinara sauce, half of the Parmesan, and half of the mozzarella cheese. Set aside.
  2. Pat the chicken breasts dry and slice them into thin strips. Set up a breading station: First, dredge the chicken in flour, then dip it in whisked eggs, and finally coat it with Italian breadcrumbs.
  3. In a large skillet, heat vegetable oil and butter over medium-high heat. Cook the chicken strips in batches, frying until golden brown on both sides. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
  4. Preheat your oven to 375°F (190°C) and grease a casserole dish. Start by layering half of the rigatoni mixture in the dish. Place the cooked chicken strips on top, then sprinkle with the remaining Parmesan and mozzarella.
  5. Layer the rest of the rigatoni mixture, finishing with more chicken and cheese. Bake uncovered for about 25 minutes. For an added touch, broil for an additional 5 minutes to achieve a delightful crispy topping.
  6. Once finished, garnish with fresh parsley and serve hot.

Notes

Consider serving with a side salad or garlic bread. For leftovers, store in an airtight container in the fridge for 3-4 days.

Nutrition

Find it online: https://www.topchoicerecipes.com/homemade-chicken-parmesan-casserole/