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Chicken Parmesan Casserole is the cozy answer to cravings for hearty comfort food with gooey cheese and golden crispy chicken. Perfect for busy nights or feeding a crowd, this casserole brings together all your favorite flavors from the classic Italian dish but in the easiest form possible. Whether you use homemade fried chicken, frozen tenders, or leftover rotisserie, you end up with a bubbling dish that begs to be served over pasta and shared with loved ones.
When I first tried making this, I used rotisserie chicken after a busy work day and my family could not believe how flavorful it turned out. It has easily become our Sunday night tradition.
Ingredients
- Rigatoni pasta: gives a sturdy texture that holds up to sauce and cheese cooks evenly so no mush
- Marinara sauce: brings tangy tomato flavor pick a jar with no added sugar or make homemade
- Shredded mozzarella cheese: melts into creamy strings grating from a block gives best texture
- Grated Parmesan cheese: adds depth and nutty sharpness fresh is always more flavorful
- Boneless skinless chicken breasts: work as a blank canvas easy to slice and bread
- Flour: coats the chicken for a crisp outer layer opt for unbleached for best crumb
- Seasoned salt and pepper: boost the base seasoning reach for a high quality salt
- Eggs: help the breadcrumbs stick to the chicken room temperature eggs work best
- Italian breadcrumbs: deliver crunch and savory herbs panko can be subbed for extra crispiness
- Vegetable oil: ensures even golden browning choose a neutral oil like canola or safflower
- Butter: enhances the chicken’s golden color and flavor real butter is worth it
- Fresh parsley: adds color and brightness chop just before serving
- Look for pasta with a rough surface for better sauce cling and always fresh block cheese for optimal melt.
Step-by-Step Instructions
- Prepare the Pasta:
- Boil water in a large pot and cook the rigatoni for one minute less than al dente so the pasta will absorb flavor in the oven without turning mushy. Drain then return pasta to the pot and toss with your chosen marinara sauce two tablespoons Parmesan cheese and one cup shredded mozzarella until evenly combined. Set aside while you prepare the chicken.
- Bread and Fry the Chicken:
- Pat chicken breasts dry and cut into half inch thick strips for even frying and slicing. Set up three shallow bowls with the first for flour seasoned salt and pepper the second with whisked eggs and a third with Italian breadcrumbs. Coat the chicken by dipping each piece into the flour then into the eggs and finally pressing firmly into the breadcrumbs so the crust will stay put. Once breaded gently flatten the pieces with your palms to help the breading stick.
- Fry the Chicken:
- Heat a large skillet over medium high and add about a quarter inch of vegetable oil plus a couple of tablespoons of butter. When the oil shimmers carefully lower a few chicken strips at a time into the pan using tongs so you do not crowd them. Fry each side for about four minutes until deep golden then transfer to a plate lined with paper towels to soak up oil. Repeat as needed and slice the finished chicken into small bite sized pieces.
- Assemble the Casserole:
- Preheat your oven to three seventy five degrees. Grease a nine by thirteen inch casserole dish to prevent sticking. Spread half the pasta mixture inside then layer on half the chicken strips followed by more Parmesan and mozzarella cheese to create gooey pockets throughout. Add the rest of the pasta topping with the remaining chicken and all the cheese left. Bake uncovered for twenty five minutes until bubbly. For an extra crispy golden top increase oven temp to four twenty five for about five extra minutes.
- Finish and Serve:
- Let your casserole rest for five minutes before slicing. Sprinkle fresh parsley over the top right before serving to add color and freshness. Serve with garlic bread or a green salad.
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I have a special love for freshly grated mozzarella that melts into beautiful strings when you scoop a hot piece out. My family still argues over who gets the crispiest corner every time I make this dish.
Storage Tips
Pack leftovers in airtight containers and tuck them into the fridge for up to three days. For longer storage freeze individual portions tightly wrapped so you can grab dinner in a pinch. Defrost overnight in the fridge before reheating and drizzle with a little extra marinara to keep each bite saucy.
Ingredient Substitutions
Swap gluten free pasta if your family needs a wheat free option. Panko breadcrumbs deliver even more crunch if you like. For dairy free friends you can find plant based mozzarella and parmesan that melt nicely in a hot oven. No chicken on hand Try breaded eggplant slices for a vegetarian spin.
Serving Suggestions
A crisp Caesar salad or steamed broccoli rounds out the meal and brings a pop of green to the table. Try serving with toasted garlic bread or focaccia to scoop up all the cheesy sauce from your plate. For a fun twist chop up fresh basil and sprinkle on each portion just before serving.
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Cultural Context
Chicken Parmesan or Chicken Parmigiana started as an Italian immigrant comfort food in America blending old country flavors with new world abundance of cheese. The casserole form takes the same cheese and tomato magic and makes it a dish perfect for potlucks or sharing at big family gatherings. It is a nostalgic crowd pleaser every time.
Frequently Asked Questions
- → Can I use leftover rotisserie chicken instead of breaded chicken?
Yes, rotisserie chicken works well. For added crunch, sprinkle buttered breadcrumbs over the top before baking.
- → What pasta shapes pair best?
Rigatoni holds sauce and cheese effectively, but penne or ziti also work well in this dish.
- → How can I get a golden, crispy top?
Bake uncovered, then finish at a higher temperature for a few minutes to brown and crisp the cheese.
- → Which cheese melts best for this bake?
Whole milk, low-moisture mozzarella shredded from a block gives the smoothest melt and best texture.
- → Can I prepare this in advance?
Yes, assemble ahead and refrigerate up to two days. Bring to room temperature before baking as directed.
- → How do I store leftovers?
Keep leftovers in an airtight container refrigerated for up to three days, or freeze for longer storage.