Cozy Chicken Parmesan Casserole

By Martha

Everyday Kitchen Bliss!

June 12, 2025

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Why You’ll Love This Recipe

A make‑ahead marvel—assemble up to 2 days ahead.
Uses pantry staples: pasta, cheese, chicken, and sauce.
Customizable with frozen tenders or leftover rotisserie for quick prep.
Family‑friendly and perfect for cold evenings or casual gatherings.

INGREDIENTS YOU’LL NEED:

(Makes 8 hearty servings)

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¾ lb rigatoni pasta
32 oz marinara sauce
3 cups shredded low‑moisture mozzarella (fresh block recommended)
⅓ cup finely grated Parmesan cheese
2 small boneless, skinless chicken breasts (about ¾–1 lb)
¾ cup all-purpose flour
2 tsp seasoned salt
¼ tsp freshly ground black pepper
2 large eggs, beaten
1½ cups Italian-style breadcrumbs
¾ cup vegetable oil
2 Tbsp unsalted butter
Fresh parsley, chopped (for garnish)

How to Make Chicken Parmesan Casserole

STEP‑BY‑STEP INSTRUCTIONS

Boil the rigatoni: Cook in salted water for one minute less than al dente. Drain and toss with 32 oz marinara, 2 Tbsp Parmesan, and 1 cup mozzarella—set aside.
Bread the chicken: Pat dry and slice into finger-width strips. Set up a dredging station: flour mixed with salt and pepper → beaten egg → breadcrumbs. Coat each strip thoroughly.
Fry until golden: Heat oil and butter in a large skillet over medium-high. Fry chicken in batches until golden, ~4 mins per side. Drain on paper towels and chop into bite-size pieces.

Layer the casserole: Preheat oven to 375 °F. Grease a 9×13‑inch dish. Spread half of the pasta sauce mixture, then half the chicken, Parmesan, and mozzarella. Repeat layers with remaining ingredients.
Bake to bubbly perfection: Bake uncovered for 25 mins. For a crispier top, bump to 425 °F and bake 5 more mins. Let rest 5 mins, garnish with parsley, and serve.

HELPFUL TIPS

Prep ahead: Let the casserole sit covered in the fridge for up to 2 days; bring to room temp before baking.
Swap ins: Use thawed, sliced frozen chicken tenders; no change to bake time. Or use rotisserie chicken and sprinkle breadcrumbs mixed with melted butter on top.
Cheese matters: Block low‑moisture mozzarella melts best; freshly grate Parmesan for depth.
Golden frier tip: Heat oil until it shimmers—test with a breadcrumb for immediate sizzle.

DETAILS

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Yield: 8 servings
Category: Main Course, Casserole
Method: Frying + Baking
Cuisine: Italian‑American
Diet: Non‑Vegetarian

NOTES

For a crunchier topping, broil 1–2 minutes—watch closely.
Use up to 48 oz marinara for saucier pasta.

NUTRITIONAL INFORMATION

FREQUENTLY ASKED QUESTIONS

Can I double this in a crockpot?
Pasta becomes gummy in slow cookers—stick to the baking method.

How long does it last?
Refrigerate airtight up to 3 days, freeze up to 2 months.

Can I freeze before baking?
Yes! Cover well and freeze. Thaw overnight, then bake covered at 375 °F, then uncover and finish baking.

STORAGE INSTRUCTIONS

Refrigerate: Airtight container, up to 3 days.
Freeze: Cool fully, then freeze. Thaw overnight before reheating. Add a splash of sauce when reheating to keep it moist.

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Conclusion

This Chicken Parmesan Casserole is the ultimate cozy meal—crispy, cheesy, saucy comfort with minimal fuss. Perfect for busy weeknights or feeding a crowd, it brings joy with every forkful. Once your kitchen fills with that bubbling-cheese aroma, you’ll be hooked. Share this warm casserole with people you love—and they’ll be asking for it again and again.

Cozy Chicken Parmesan Casserole

Author: Martha

Print Recipe

Description

Chicken Parmesan Casserole warms the heart and fills the kitchen with the rich aroma of bubbling cheese and tangy marinara. This layered bake brings together tender, breaded chicken nestled among rigatoni and smothered in gooey mozzarella and nutty Parmesan. Growing up, family Sunday dinners always ended with this savory casserole—simple enough for weeknights, yet special enough for holidays. It’s become our go-to comfort food tradition, evoking childhood memories with every cheesy, crispy bite.

Ingredients

(Makes 8 hearty servings)
¾ lb rigatoni pasta
32 oz marinara sauce
3 cups shredded low‑moisture mozzarella (fresh block recommended)
⅓ cup finely grated Parmesan cheese
2 small boneless, skinless chicken breasts (about ¾–1 lb)
¾ cup all-purpose flour
2 tsp seasoned salt
¼ tsp freshly ground black pepper
2 large eggs, beaten
1½ cups Italian-style breadcrumbs
¾ cup vegetable oil
2 Tbsp unsalted butter
Fresh parsley, chopped (for garnish)

Instructions

Boil the rigatoni: Cook in salted water for one minute less than al dente. Drain and toss with 32 oz marinara, 2 Tbsp Parmesan, and 1 cup mozzarella—set aside.
Bread the chicken: Pat dry and slice into finger-width strips. Set up a dredging station: flour mixed with salt and pepper → beaten egg → breadcrumbs. Coat each strip thoroughly.
Fry until golden: Heat oil and butter in a large skillet over medium-high. Fry chicken in batches until golden, ~4 mins per side. Drain on paper towels and chop into bite-size pieces.
Layer the casserole: Preheat oven to 375 °F. Grease a 9×13‑inch dish. Spread half of the pasta sauce mixture, then half the chicken, Parmesan, and mozzarella. Repeat layers with remaining ingredients.

Bake to bubbly perfection: Bake uncovered for 25 mins. For a crispier top, bump to 425 °F and bake 5 more mins. Let rest 5 mins, garnish with parsley, and serve.