Indulge in the ultimate comfort food with our Chicken Parmesan Casserole recipe! This mouthwatering dish combines perfectly cooked rigatoni pasta, succulent chicken breasts, and layers of gooey mozzarella and Parmesan cheeses. It’s a delightful twist on the classic Chicken Parmesan that’s easy to make and guaranteed to satisfy your cravings. Dive into a world of flavor and discover why this casserole is a must-try for both busy weeknights and special occasions.
In our household, the Chicken Parmesan Casserole has become a beloved tradition. My husband, who isn’t usually the chef of the house, took it upon himself to master this recipe. The excitement in our kitchen is palpable every time he starts breading the chicken while the pasta cooks. The kids eagerly gather around, knowing that a delicious family favorite is in the making. The cheesy aroma fills the air as the casserole bakes to perfection, and it has become a delightful symbol of togetherness for our little family.
Why This Chicken Parmesan Casserole Is a Game-Changer
- Cheese Galore: With a generous three cups of shredded mozzarella and finely grated Parmesan, this casserole is a cheese lover’s dream.
- Perfectly Breaded Chicken: The chicken breasts are coated in a crispy blend of seasoned flour, eggs, and Italian breadcrumbs, adding a delightful crunch to each bite.
- Saucy Perfection: Tossed in marinara sauce, the rigatoni pasta absorbs the rich flavors, creating a saucy and satisfying base for the casserole.
- Effortless Elegance: Impress your guests with a dish that looks and tastes gourmet, yet is surprisingly simple to prepare.
Ingredients:
- 340g (3/4 lb) rigatoni pasta
- 946ml (32 oz) marinara sauce (use up to 1,420ml or 48 oz for a saucier pasta)
- 3 cups mozzarella cheese, shredded & separated
- 35g (1/3 cup) Parmesan cheese, finely grated
- 2 small boneless, skinless chicken breasts
- 75g (3/4 cup) all-purpose flour
- 2 teaspoons seasoned salt
- 0.25 teaspoon pepper
- 2 large eggs
- 180g (1 1/2 cups) Italian breadcrumbs
- 180ml (3/4 cup) vegetable oil
- 2 tablespoons butter
- Fresh Parsley to garnish
Directions:
- Boil water and cook the rigatoni for 1 minute less than al dente (refer to the package for cooking time).
- While waiting for the pasta, bread the chicken: Coat the chicken breasts in a mixture of seasoned flour, dip in beaten eggs, and then coat with Italian breadcrumbs.
- In a large skillet, heat vegetable oil and butter. Fry the breaded chicken until golden brown and cooked through.
- Once the pasta is ready, drain and return it to the pot. Toss with 32 oz. of sauce, 1/3 of the Parmesan cheese, and 1 cup of mozzarella.
- Slice the cooked chicken and layer it over the pasta. Top with the remaining mozzarella and Parmesan.
- Bake until bubbly and golden brown.
- Garnish with fresh parsley before serving.
Notes:
- For a lighter option, consider using whole-grain pasta or a blend of mozzarella and part-skim mozzarella.
- Feel free to add your favorite herbs or spices to the breadcrumb mixture for a personalized touch.
- This casserole reheats well, making it a fantastic option for leftovers.
