Chicken Parmesan Casserole with Crispy Chicken, Rigatoni, and Melted Cheese
By Emma Collins
Prep
40 min
Cook
40 min
Total
80 min
Servings
8
Level
Easy
Serve Chicken Parmesan Casserole to your family when you want to make a big pasta dish. This dish, made with chicken and breadcrumbs, rigatoni, marinara sauce, mozzarella cheese, and Parmesan cheese, is a baked Italian casserole with a cheese topping.
The pasta is cooked one minute less than al dente and topped with marinara sauce and mozzarella and Parmesan before baking. Chicken breast strips are dredged in seasoned flour and Italian bread crumbs, dipped in egg, and cooked in oil and butter. The recipe writer suggests freshly shredded low-moisture whole-milk mozzarella as the preferred mozzarella.
The chicken is fully cooked when both sides are browned. Place paper towels under the serving dish to keep the breading crisp until the chicken is placed in the casserole. Do not cover with a lid when baking. Bake until the cheese melts. The most common error when preparing rigatoni casserole is overcooking the rigatoni. Undercooked rigatoni will absorb liquid and cook properly in the sauce.
Garnish with fresh parsley and serve with Garlic Bread with Cheese as directed. The casserole can be prepared as much as two days ahead and leftovers of cooked pasta can be refrigerated or frozen. According to the article, frozen pasta can be thawed overnight in the refrigerator and additional sauce can be added if the pasta seems dry.
Why this recipe works
- Serves eight for a family dinner. One dish with rigatoni, breaded chicken, two kinds of cheese, and sauce in a 9-by-13-inch baking dish.
- Weeknights when you don't have much time can be made easier using frozen chicken tenders.
- Cooked chicken tenders can be cut into strips and added to a casserole using the same assembly as other kinds of chicken.
- Rotisserie chicken leftovers are one healthy option because they don't need to be breaded or fried and can be paired easily with marinara sauce, pasta, mozzarella cheese, and Parmesan cheese.
- Make-ahead options include a recipe you can make two days ahead of time. Other time-saving tips include covered and uncovered baking techniques.
- Cheese lovers appreciate the varied textures of shredded low-moisture mozzarella and grated Parmesan cheeses, which melt across the pasta and chicken layers in this dish.
- Leftovers are a possibility because pasta dishes can be kept in the refrigerator or freezer, and more marinara sauce can be added to leftover pasta to help heat it.
Ingredients
- •¾ lb rigatoni pasta
- •32 oz marinara sauce (or up to 48 oz. for saucier pasta)
- •3 cups shredded mozzarella cheese (divided)
- •⅓ cup grated Parmesan cheese (divided)
- •2 small boneless skinless chicken breasts
- •¾ cup flour
- •2 tsp seasoned salt
- •¼ tsp pepper
- •2 eggs (whisked)
- •1 ½ cups Italian breadcrumbs
- •¾ cup vegetable oil
- •2 Tbsp butter
- •fresh parsley (to garnish)
Instructions
- 1
Boil water and cook the rigatoni for 1 minute less than al dente, referring to the package for cooking time.
- 2
Drain the pasta and return it to the pot.
- 3
Toss the pasta with 32 oz. marinara sauce, 2 tablespoons Parmesan cheese, and 1 cup mozzarella cheese. Set aside.
- 4
Pat the chicken dry with paper towels and cut it into strips about 1/2 inch thick.
- 5
Set up three breading bowls: flour mixed with seasoned salt and pepper, whisked eggs, and Italian breadcrumbs.
- 6
Dredge the chicken in the flour mixture, briefly dip it in the eggs, then coat it completely in breadcrumbs.
- 7
Gently flatten the breaded chicken slightly with your palms.
- 8
Add 1/4 inch of oil and the butter to a pan and heat over medium-high heat.
- 9
Using kitchen tongs, lower the chicken into the oil in batches.
- 10
Cook the chicken for about 4 minutes per side, until golden brown, adding more oil as needed.
- 11
Transfer the cooked chicken to a paper-towel-lined plate.
- 12
Slice the chicken into smaller bite-sized pieces.
- 13
Preheat the oven to 375°F.
- 14
Lightly grease a 9-by-13-inch casserole dish.
- 15
Add half of the rigatoni and sauce mixture to the dish.
- 16
Top with half of the chicken strips, 2 tablespoons Parmesan cheese, and 1 cup mozzarella cheese.
- 17
Add the remaining rigatoni mixture.
- 18
Top with the remaining chicken strips, Parmesan cheese, and mozzarella cheese.
- 19
Bake uncovered for 25 minutes.
- 20
For a browner, crisper top, increase the heat to 425°F and bake for about 5 more minutes.
- 21
Garnish with fresh parsley and serve with Garlic Bread with Cheese.
FAQ
Nutrition (per serving)
Calories
599
Protein
35g
Fat
22g
Carbs
64g
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