Chicken parmesan casserole is everything you love about the classic, baked into one cozy dish you can pull straight from the oven and set on the table. Crispy golden chicken, tender rigatoni, rich marinara, and a blanket of melty mozzarella and Parmesan come together for a dinner that genuinely tastes like a treat. It is comforting, crowd-pleasing, and easy to make ahead, so weeknights feel a little more special with hardly any extra effort.
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Chicken Parmesan Casserole
Calories 599 Protein 35g Carbs 64g Fat 22g (per serving)
Ingredients
Scaled amounts are a guide — round to what is practical when shopping.
Instructions
- Cook the pasta. Bring a large pot of water to a boil and cook the rigatoni for one minute less than the package says, so it stays just shy of al dente. Drain it, then toss with 32 oz of the marinara, 2 tablespoons Parmesan, and 1 cup of the mozzarella, and set aside.
- Prep the chicken. Pat the chicken dry and slice it into strips about half an inch (1.25 cm) thick. Set up a simple breading line of three bowls: flour mixed with the seasoned salt and pepper, the whisked eggs, and the breadcrumbs.
- Bread the chicken. Dredge each strip in flour, dip it into the egg, then press it into the breadcrumbs until fully coated. Gently flatten the strips with your palms so they cook evenly.
- Fry the chicken. Heat a quarter inch (6 mm) of oil with the butter in a pan over medium-high heat. Fry the chicken in batches, about 4 minutes per side, until golden brown, adding more oil between batches as needed. Drain on a paper towel-lined plate, then slice into bite-sized pieces.
- Layer the casserole. Preheat the oven to 375°F (190°C). Lightly grease a 9 x 13 inch (23 x 33 cm) dish. Spread in half the pasta mixture, then top with half the chicken, 2 tablespoons Parmesan, and 1 cup mozzarella.
- Finish the layers. Add the remaining pasta, then the rest of the chicken, Parmesan, and mozzarella over the top.
- Bake. Bake uncovered for 30 minutes. For a browner, crispier top, raise the heat to 425°F (220°C) and bake 5 more minutes.
- Serve. Garnish with fresh chopped parsley and serve with warm garlic bread.
Tips for Meal Prepping
- Assemble the whole casserole up to a day ahead, cover it tightly, and refrigerate — just add a few extra minutes in the oven when baking from cold.
- Portion leftovers into individual containers for grab-and-go lunches that reheat beautifully all week.
- Store cooked portions in the fridge for up to 4 days, or freeze for up to 3 months for an easy future dinner.
- Reheat in the oven or air fryer rather than the microwave to bring back that crispy chicken texture.
- Bread and fry the chicken in advance and keep it chilled, so final assembly takes only a few minutes.
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