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Chicken Parmesan casserole in a white baking dish with melted mozzarella, crispy chicken, and fresh parsley garnish

Chicken Parmesan Casserole

Crispy breaded chicken strips, rigatoni pasta, rich marinara sauce, and bubbling mozzarella baked together in one satisfying dish. A crowd-pleasing weeknight dinner that comes together in about an hour.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 lb rigatoni pasta cooked 1 minute less than al dente
  • 32 oz marinara sauce Rao's recommended for best flavor
  • 3 cups shredded mozzarella cheese divided, shredded fresh from a block for best melt
  • 1/3 cup grated Parmesan cheese divided
  • 2 small boneless skinless chicken breasts patted dry and sliced into 1/2 inch strips
  • 3/4 cup all-purpose flour
  • 2 tsp seasoned salt
  • 1/4 tsp black pepper
  • 2 large eggs whisked
  • 1 1/2 cups Italian breadcrumbs homemade gives the crispiest crust
  • 3/4 cup vegetable oil for frying, about 1/4 inch depth in skillet
  • 2 tbsp butter added to oil for frying
  • fresh parsley for garnish

Equipment

  • Large pot for pasta
  • 9x13-inch baking dish
  • Large skillet
  • Three shallow bowls for breading station
  • Paper towels
  • Cutting board and knife

Method
 

  1. Bring a large pot of salted water to a boil. Cook rigatoni for 1 minute less than al dente per package instructions. Drain, return to the pot, and toss with the marinara sauce, 2 tbsp Parmesan, and 1 cup mozzarella. Set aside.
  2. Pat chicken breasts dry and slice into strips about 1/2 inch thick. Set up three bowls: flour mixed with seasoned salt and pepper in the first, whisked eggs in the second, and breadcrumbs in the third. Dredge each strip through flour, then egg, then breadcrumbs, pressing firmly so the coating sticks.
  3. Add vegetable oil and butter to a skillet to about 1/4 inch depth. Heat over medium-high until shimmering. Fry chicken strips in batches for about 4 minutes per side until deep golden brown. Do not overcrowd the pan. Transfer to a paper towel-lined plate, then slice into bite-sized pieces.
  4. Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish. Add half the rigatoni mixture, top with half the chicken, 2 tbsp Parmesan, and 1 cup mozzarella. Repeat the layers with the remaining pasta, chicken, and cheese.
  5. Bake uncovered for 25 minutes until the cheese is melted and bubbly. For a crispier golden top, increase heat to 425 degrees F and bake for an additional 5 minutes. Garnish with fresh parsley and serve hot.

Notes

Cook pasta 1 minute less than al dente as it continues cooking in the oven. Shred mozzarella fresh from a block for the best melt. Do not overcrowd the skillet when frying chicken or the coating will steam instead of crisp. Casserole can be assembled up to 2 days in advance and refrigerated. Let sit at room temperature for 30 minutes before baking if coming from the fridge. Reheat leftovers at 350 degrees F covered with foil. Add a spoonful of extra marinara before reheating if pasta looks dry.