Chicken Parmesan Casserole: The Ultimate Comfort Food Recipe

Name: Chicken Parmesan Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 0.75 pound rigatoni pasta; 32 oz marinara sauce; 3 cups shredded mozzarella cheese; 0.33 cup grated Parmesan cheese; 2 small boneless skinless chicken breasts; 0.75 cup flour; 2 teaspoons seasoned salt; 0.25 teaspoon pepper; 2 large eggs; 1.5 cups Italian breadcrumbs; 0.75 cup vegetable oil; 2 tablespoons butter; 1 bunch fresh parsley (for garnish)

Introduction to Chicken Parmesan Casserole

Chicken Parmesan Casserole is a delightful dish that brings together the comforting flavors of classic Chicken Parmesan with the satisfying texture of a pasta bake. This dish is perfect for family gatherings, weeknight dinners, or even meal prep for the week ahead. With its creamy cheese, savory marinara sauce, and crispy chicken, it’s a recipe everyone will love. Let’s dive into this tasty adventure!

A Personal Story Behind My Chicken Parmesan Casserole Journey

Growing up, my family often gathered around the dinner table, and one of our favorite meals was Chicken Parmesan. My mom would make it on special occasions, and the aroma would fill our home with warmth and joy. As I grew older, I wanted to create a version that was just as comforting but easier to prepare for busy days. Thus, the Chicken Parmesan Casserole was born! This recipe holds a special place in my heart as it reminds me of those cherished family moments.

What Makes This Chicken Parmesan Casserole Recipe Special?

This Chicken Parmesan Casserole stands out because it combines the delicious elements of the traditional dish into a convenient casserole format. It’s not just about the flavor; the texture is phenomenal! The layering of rigatoni, marinara, crispy chicken, and gooey cheese creates a delightful contrast that is sure to please everyone at the table. Plus, it’s simple enough for even novice cooks to master, making it an ideal recipe for all ages.

The Full Chicken Parmesan Casserole Recipe

Ingredients

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, for garnish

Instructions

Begin by boiling water in a large pot. Cook the rigatoni for 1 minute less than al dente, as it will continue to cook in the oven. Drain and return to the pot. Mix in the 32 oz. of marinara sauce, 2 tablespoons of Parmesan cheese, and 1 cup of mozzarella cheese. Set aside.
Pat the chicken breasts dry with a paper towel and cut them into ½ inch thick strips. This allows for quicker cooking and better breading coverage.

Prepare an assembly line for breading the chicken:
- Bowl #1: Combine ¾ cup flour, 2 teaspoons seasoned salt, and ¼ teaspoon pepper.
- Bowl #2: Whisk the eggs until well beaten.
- Bowl #3: Place 1.5 cups of breadcrumbs.

Dredge each chicken strip in the flour mixture, ensuring it’s well coated. Then, dip it in the eggs, followed by a generous coating of breadcrumbs. Gently flatten the chicken with your palms to help the breadcrumbs stick.
Heat the vegetable oil and butter in a large pan over medium-high heat. Fry the chicken strips for about 4 minutes per side, or until they are golden brown. Make sure not to overcrowd the pan; cook in batches if necessary.
Once cooked, transfer the chicken to a paper towel-lined plate to absorb excess oil. After a few minutes, slice the chicken into bite-sized pieces to make serving easier.

Preheat your oven to 375°F (190°C). Grease a 9×13 inch casserole dish to prevent sticking. Begin layering by placing half of the rigatoni mixture in the dish, followed by half of the chicken, 2 tablespoons of Parmesan cheese, and 1 cup of mozzarella cheese. Repeat the layers with the remaining rigatoni, chicken, Parmesan, and mozzarella.
Bake uncovered for 25 minutes. If you prefer a crispier top, increase the oven temperature to 425°F (220°C) and bake for an additional 5 minutes.
Once done, garnish with fresh parsley for a beautiful presentation and serve hot, ideally with garlic bread with cheese on the side for a complete meal.

Serving Suggestions and Variations for Chicken Parmesan Casserole

This Chicken Parmesan Casserole is incredibly versatile! Serve it with a side salad for added freshness or some steamed vegetables for a healthier option. You can also add different vegetables, such as sautéed spinach or mushrooms, to the casserole for an extra nutritional boost. If you’re in a hurry, feel free to use pre-cooked chicken strips or rotisserie chicken to save time in the kitchen. This dish also freezes well, making it perfect for meal prep!

Frequently Asked Questions About Chicken Parmesan Casserole

Can I prepare this casserole ahead of time?
Yes! You can assemble the casserole a day in advance, cover it tightly, and store it in the refrigerator. Just bake it when you’re ready to eat!

What can I substitute for rigatoni pasta?
Penne or rotini works great as alternatives if you can’t find rigatoni. They hold the sauce well and still provide that comforting pasta texture.

How do I make this dish healthier?
Consider using whole wheat pasta, low-fat cheese, and adding more vegetables to the mix. You can also bake the chicken instead of frying for a lighter version.

Is this recipe suitable for kids?
Absolutely! The cheesy, saucy goodness is sure to please even the pickiest of eaters. Plus, it’s a great way to sneak in some protein and carbs!