There’s just something about a bubbling hot casserole fresh out of the oven that feels like an edible hug. The cheesy aroma, the crispy golden top, the comforting blend of flavors – it’s nostalgic, homey bliss in every bite. And when that casserole happens to be a mashup of two all-time favorite dishes? Well, that’s when the magic really happens.
Enter this outrageous Chicken Parmesan Casserole. It combines the crispy, breaded chicken and rich marinara of classic chicken Parm with hearty rigatoni pasta and a heavenly blanket of melty mozzarella and Parmesan cheeses. It’s the ultimate mashup makeover that instantly transforms two beloved classics into a decadent, forkful-after-forkful casserole dream.
Whether you’re craving stick-to-your-ribs comfort food on a chilly evening or looking to wow a crowd at your next potluck, this easy chicken Parmesan casserole is sure to be a winner. It’s the kind of homemade dish that makes everyone feel warm and fuzzy inside – like a great big hug, but in casserole form.
Why You’ll Fall in Love with This Chicken Parm Casserole
- It’s a mashup of two iconic, craveable Italian-American favorites (chicken Parmesan + cheesy baked pasta)
- Uses crispy breaded chicken for ultimate texture and flavor (but shortcuts like frozen tenders work too!)
- So cheesy and saucy – you’ll want a big hunk of garlic bread to soak up every last bite
- Easy to prep ahead for fuss-free entertaining
- Reheats beautifully for tasty leftovers all week long
- Totally customizable with your favorite pasta shape, marinara sauce, or protein
Chicken Parmesan Casserole Ingredients
- Rigatoni or Penne Pasta – The sturdy tubular shapes hold up well in the casserole
- Marinara Sauce – Use your favorite jarred variety or homemade if you’re feeling ambitious
- Low-Moisture Mozzarella – Shredded fresh off the block for ultimate melty goodness
- Finely Grated Parmesan – Again, grate it yourself for best flavor and texture
- Boneless Skinless Chicken Breasts – You’ll bread and fry these until crispy
- All-Purpose Flour
- Eggs
- Italian Breadcrumbs
- Vegetable Oil and Butter for frying
- Fresh Parsley for garnish
How to Make It
- Get that pasta cooking – you want it just shy of al dente since it will continue cooking in the oven.
- While the pasta boils, get breading! Slice the chicken breasts into strips, then dredge in flour, egg, and breadcrumbs. Fry until crispy golden perfection.
- Combine the cooked pasta with marinara sauce, Parmesan, and 1 cup of the mozzarella.
- Layer half the pasta mixture in a greased 9×13 baking dish. Top with half the chicken and more cheese.
- Repeat the layers, ending with a glorious cheesy top.
- Bake at 375°F for 25 minutes until hot and bubbly. If you want an extra crispy, browned topping, crank the heat to 425°F for the last 5 minutes.
Shortcuts for Crazy Easy Prep
Don’t feel like breading chicken? No problem! Use frozen chicken tenders or grab a rotisserie chicken from the store. For the tenders, let them sit at room temp for 5 minutes, then slice into strips. For the rotisserie, shred or dice the meat. To add crunch, combine 1 cup breadcrumbs with 1/3 cup melted butter and sprinkle over the top before baking.
Make-Ahead Tips
This chicken Parmesan casserole is a rockstar when it comes to making meals ahead. You can fully assemble it up to 2 days in advance! Just let it sit at room temperature for 30 minutes before baking. Cover with foil and bake at 375°F for 15 minutes, then remove the foil and bake for 25 more minutes until hot and bubbly.
However you prepare it, get ready for ooey gooey cheesy pasta perfection with every heavenly bite. This crowd-pleasing casserole has all the cozy, nostalgic flavors of two Italian-American icons baked into one glorious, sharable dish. Comfort food doesn’t get much better than this!
Chicken Parmesan Casserole
Ingredients
- 3/4 lb rigatoni pasta
- 32 oz marinara sauce 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
- 3/4 cup all-purpose flour
- 2 tsp seasoned salt
- 1/4 tsp black pepper
- 2 large eggs beaten
- 1 1/2 cups Italian breadcrumbs
- 3/4 cup vegetable oil
- 2 tbsp butter
- Fresh parsley for garnish
Instructions
- Cook rigatoni 1 minute less than al dente according to package instructions. Drain and return to pot. Toss with 32 oz marinara sauce, 2 tbsp Parmesan, and 1 cup mozzarella. Set aside.
- Slice chicken breasts into 1/2-inch thick strips. Set up a dredging station with flour/seasoned salt/pepper in one dish, beaten eggs in another, and breadcrumbs in a third.
- Dredge chicken in flour, dip in egg, then coat in breadcrumbs, pressing gently to adhere.
- Heat oil and butter in a skillet over medium-high heat. Fry chicken in batches for 4 minutes per side until golden brown. Drain on paper towel-lined plate and slice into bite-size pieces.
- Preheat oven to 375°F. Grease a 9×13 baking dish. Layer half the rigatoni mixture, then half the chicken and 1 cup mozzarella and 2 tbsp Parmesan.
- Repeat layers ending with remaining cheeses on top.
- Bake uncovered for 25 minutes. For a crispier top, increase heat to 425°F and bake 5 minutes more.
- Garnish with parsley before serving.
- Let me know if you need anything else!
