A combination of tender chicken, crunchy cheesy coating and flavorful sauce, this chicken Parmesan casserole is irresistibly delicious, super easy to make and is a perfect dinner option for your family.
You can never go wrong with Italian cuisine for supper. This Italian-style casserole bake is just as comfy as a huge bowl of soup. It’s simple, plentiful, and flavorful, and is a delectable and lighter twist to the traditional Chicken Parmesan.
There’s enough sauce to cover every mouthful of chicken, the Italian crumbs give just the right amount of crunch, and the mozzarella cheese melts into a gooey ending. A fresh parsley garnish towards the end brightens everything up and provides a wonderful freshness.
This casserole is made with fine Rigatoni pasta and a lot of cheese, but you could also make it without the pasta and instead serve spaghetti noodles on the side with steamed veggies. Expect wonderful compliments when you make this Chicken Parmesan Casserole.
Prep time: 40 minutes
Cook time: 40 minutes
Total time: 1 hour 20 minutes
Servings: 5 servings
Ingredients
¾ pound rigatoni pasta
32 oz. marinara sauce
3 cups mozzarella cheese, shredded & separated
1/3 cup Parmesan cheese, finely grated
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, to garnish
Instructions:
Step 1:Boil water and cook the pasta according to the direction on the package. After cooking, drain and put back to the pot, add 32 oz. of sauce, 1/3 of the Parmesan cheese, and 1 cup of the mozzarella to it and set aside.
Step 2:To prepare the chicken, pat the chicken dry with paper towels and cut into strips about ½ inch thick. Then create separate bowl for breading the chicken, the first bowl should be a combination of ¾ cup flour, 2 tsp. seasoned salt, ¼ tsp. pepper, the second bowl should be 2 eggs whisked together, and the third bowl should be 1.5 cups breadcrumbs.
Step 3:Dip the chicken in the flour mixture, then in the whisked eggs, then in the breadcrumb mixture until the chicken is completely covered. Then add ¼ inch of oil and butter to a pan and turn to medium-high heat.
Step 4:Once the pan is heated, lower the chicken into the oil carefully in batches and cook for about 4 minutes per side or until it is golden brown. Then place the cooked strips on a paper towel lined plate. Slice the chicken strips into smaller pieces.
Step 5:To make the casserole, preheat the oven to 375 degrees Fahrenheit. Grease the casserole dish lightly and add half of the sauce mixture. Then top with half of the chicken strips, 1/3 of the Parmesan cheese, and 1 cup of mozzarella cheese.
Step 6:Add the remaining rigatoni, chicken strips, remaining Parmesan and mozzarella cheese. Allow to bake uncovered for about 25 minutes. Remove from the oven and garnish with fresh parsley. You can also serve with garlic bread with cheese.
Tips and variations:
•You can store leftovers in an airtight container in the refrigerator for up to 3 days.
•If you prefer a browner, crisper top, you can increase the oven heat to 425 degree Fahrenheit and bake for about 5 more minutes.
Nutritional facts:
Calories: 740kcal
Carbohydrates: 80g
Protein: 42g
Fat: 28g
Cholesterol: 122mg
Sodium: 2645mg
Potassium: 1025mg