Best of all, you can make this casserole 2 days ahead of time! Be sure to serve this with a side of Garlic Bread with Cheese.
Chicken Parmesan Casserole
When you combine super crispy breaded chicken with rigatoni, warm marinara sauce, and loads of hot melted mozzarella and Parmesan cheese, good things happen. Want to hear my 3 favorite things about this casserole recipe? Personally, I like to use fresh chicken and bread it myself. I know that can be a process, so I tend to bread a ton of chicken all at once and freeze it for future meals. Breaded chicken (before or after baking/frying), freezes super well.
How to Make it
Boil the Rigatoni.
Cook the rigatoni for 1 minute less than the al dente point. Drain.
Rigatoni Pasta- You can also use penne pasta. Marinara Sauce- Try my homemade marinara recipe! Mozzarella Cheese– For best results, shred a block of low moisture mozzarella. It melts the best and tastes the freshest. Parmesan Cheese– Finely grated into a powder from a block. (For best results.) Boneless Skinless Chicken Breasts Flour Seasoned Salt Eggs Italian Breadcrumbs– Preferably homemade Vegetable Oil Butter– Gives the chicken a golden color Fresh Parsley– To garnish.
Prepare the Chicken.
Slice the chicken breast into thinner strips. Season it and coat it in flour, egg, and breadcrumbs. Fry it until golden brown. Slice into bite-sized pieces.
Assemble the Casserole.
Combine the rigatoni and marinara sauce. Pour half into a 9 x 13 baking dish. Top with half of the chicken and cheese. Add the rest of the rigatoni. Top with remaining chicken and cheese. Bake uncovered for 25 minutes. If you prefer a browner, crisper top, increase heat to 425 and bake for about 5 more minutes.
Shortcuts:
Use Frozen Chicken Tenders
Frozen chicken tenders are a great way to make this recipe in a short amount of time. Let them sit out at room temperature for about 5 minutes and carefully slice them into smaller strips prior to adding to the casserole. No modifications to the baking temperature or cooking time should be required.
Use Leftover Rotisserie Chicken
This recipe is a perfect way to use up leftover rotisserie chicken and cut out the time it takes to bread the chicken cutlets. To add some crunch, combine 1 cup of breadcrumbs with 1/3 cup melted butter. Sprinkle it over the top of the casserole and bake at 375° F for the last 10 minutes of baking.
PRO Tips For Chicken Parmesan Casserole
I like to use my own homemade breadcrumbs when I bread chicken. I also prefer to bread large quantities of chicken at once and freeze it for easy weekday chicken Parmesan. Rao’s marinara sauce is superb with this casserole and is worth the cost.
Make-Ahead Method
This casserole can be assembled up to 2 days ahead of time. Before baking, let it sit out at room temperature for 30 minutes. Cover and bake at 375°F for 15 minutes. Remove cover and bake for 25 more minutes.
Storage
Refrigerating:
Store leftovers in an airtight container for up to 3 days.
Freezing:
This pasta freezes well and reheats best if defrosted in the fridge overnight prior to microwaving or baking. You may want to spoon additional sauce on it before reheating to prevent the pasta from becoming dry.
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