Dinner

Chicken Parmesan Casserole Recipe

ByHugo Harnd April 9, 2026April 9, 2026

Introduction

Chicken Parmesan Casserole is a comforting, hearty dish that combines crispy breaded chicken with tender rigatoni pasta and layers of cheesy marinara sauce. It’s an easy-to-make casserole perfect for family dinners or meal prepping.

The image shows a white plate filled with baked pasta layers, starting with a base of rigatoni pasta covered in a thick, chunky red tomato sauce. The second layer has melted white cheese that is slightly browned and bubbly, scattered unevenly over the pasta. Sprinkled green herbs add contrast on top, and some browned edges of baked cheese and sauce are visible around the sides. A black-handled fork rests on the right side of the plate, all set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ pound rigatoni pasta
32 oz. marinara sauce (or up to 48 oz. for saucier pasta)
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
¼ teaspoon pepper
2 eggs
1 ½ cups Italian breadcrumbs
¾ cup vegetable oil
2 tablespoons butter
Fresh parsley (to garnish)

Instructions

Step 1: Bring a large pot of water to a boil. Cook rigatoni for 1 minute less than the package’s al dente time. Drain and return pasta to the pot. Toss with 32 oz. marinara sauce, 2 tablespoons Parmesan cheese, and 1 cup mozzarella cheese. Set aside.
Step 2: Pat chicken dry and slice into ½ inch thick strips. Set up three bowls: bowl 1 with flour, seasoned salt, and pepper; bowl 2 with whisked eggs; bowl 3 with breadcrumbs.
Step 3: Dredge chicken strips in flour mixture, then dip in eggs, and finally coat thoroughly with breadcrumbs. Gently press breadcrumbs onto strips to flatten slightly.
Step 4: Heat vegetable oil and butter in a skillet over medium-high heat until shimmering. Fry chicken strips in batches for about 4 minutes per side until golden brown. Add oil as needed. Drain cooked chicken on paper towels.
Step 5: Slice fried chicken into bite-sized pieces.
Step 6: Preheat oven to 375°F (190°C). Lightly grease a 9 x 13 inch casserole dish.
Step 7: Layer half the pasta mixture in the dish. Top with half the chicken pieces, 2 tablespoons Parmesan, and 1 cup mozzarella. Repeat layers with remaining pasta, chicken, Parmesan, and mozzarella.
Step 8: Bake uncovered for 25 minutes. For a crispier, browner top, increase oven temperature to 425°F (220°C) and bake for an additional 5 minutes.
Step 9: Garnish with fresh parsley and serve warm, ideally with garlic bread and cheese on the side.

Tips & Variations

Use up to 48 oz. marinara if you prefer a saucier casserole.
Italian seasoning can be added to breadcrumbs for extra flavor.
Swap rigatoni for penne or ziti if desired.
For a lighter version, bake chicken strips instead of frying.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain crispiness. Avoid microwaving to keep the chicken coating crunchy.

How to Serve

The image shows a close-up of a baked dish with crispy, golden-brown breaded pieces layered under and mixed with melted white cheese. Bright red tomato sauce is spread unevenly over the top, creating a contrast with the cheese and breaded pieces. Small green herb bits are sprinkled across the surface, adding a fresh touch. The dish is inside a white baking pan, with a silver serving spoon scooping some of the food. A white marbled surface and a blue-striped cloth are visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts?

Yes, but make sure to fully thaw and pat them dry before breading and cooking to ensure even frying and a crispy coating.

Can this casserole be made ahead of time?

Absolutely. Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours before baking. Add additional baking time if baking from cold.