Why We Love This Chicken Parmesan Casserole Recipe
This homemade casserole is everything we love about classic chicken parmesan, baked into one satisfying dish. Easy enough for weeknights but fancy enough for Sunday night dinners, everyone loves this layered baked pasta.
Variations on Parmesan Chicken Casserole
Pasta: Instead of rigatoni any kind of smaller pasta like bowtie, penne, ziti, or fusilli works great. Chicken: Using cooked chicken (leftover or rotisserie) is a wonderful shortcut. Instead of coating and frying chicken strips, use 3 cups of shredded (or cubed) cooked chicken. Skip frying the chicken and add the cooked chicken in step 8. The chicken won’t be crispy but it will still be delicious! Marinara Sauce: Use 23 ounces of your favorite kind of store-bought or homemade marinara sauce.
How to Store and Reheat
Store leftover chicken parmesan casserole in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-30 minutes, or until warmed through.
How to Freeze
Freeze chicken parmesan casserole tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 2 months. Reheat directly from frozen (remove the plastic wrap but keep it wrapped in foil) in a 350°F oven for about 1 hour.
Serving Suggestions
I love serving this chicken Parmesan casserole with veggie sides like baked tomatoes, classic Caesar salad, oven roasted asparagus, and chopped caprese salad.
More Chicken Parmesan Recipes To Try
Classic Chicken Parmesan Air Fryer Chicken Parmesan Baked Chicken Parmesan Crispy Chicken Parmesan Chicken Parmesan Pasta Chicken Parmesan Soup Chicken Parmesan Meatballs Chicken Parmesan Sliders
How to Make Chicken Parmesan Casserole Step by Step
Cook the Pasta: Cook 8 ounces of rigatoni pasta to al dente according to package instructions. While the pasta cooks, prepare a dredging station. In one shallow bowl, mix 1 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of Italian seasoning, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper together. In another shallow bowl, whisk the 2 large eggs and ¼ cup of milk together. Pour 1½ cups of Panko breadcrumbs into a third shallow bowl. Dredge the Chicken: Dredge each slice of 1½ pounds of boneless, skinless chicken breasts in the flour, dip into the egg mixture, and coat in bread crumbs. Repeat until all chicken slices are fully coated. Fry the Chicken: Heat 1 cup of vegetable oil in a large skillet set over medium heat until it reaches 280°F. Once the oil is hot, work in batches to fry the chicken. Fry 2-3 pieces of chicken at a time for 3-4 minutes, flip and cook for another 3-4 minutes or until golden brown. Transfer cooked chicken onto a wire rack set over a baking sheet. Repeat until all chicken is cooked. Assemble the Casserole: While the chicken cools, preheat the oven to 375°F. Add the cooked pasta to a 9×13-inch baking dish. Stir 11.5 ounces of marinara sauce, 4 ounces of shredded mozzarella cheese, and ¼ cup of Parmesan cheese, tossing to combine. Add the Chicken: Slice the chicken into ½-inch pieces and place on top of the casserole. Bake the Casserole: Pour the remaining 11.5 ounces of sauce on top and sprinkle with the remaining 4 ounces of mozzarella and ¼ cup of Parmesan cheese. Bake for 20 minutes or until the casserole is warmed through and the cheese is bubbly. Serve and enjoy.
