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Craving cheesy comfort? This Chicken Parmesan casserole hits the spot. It's loaded with crispy chicken and melty cheese, all baked until hot and bubbly. You can toss in leftover fried chicken, frozen strips, or even rotisserie for convenience. After a busy day, just throw it together, bake, and share a table of pasta happiness with family or friends.
The first time I fixed this with leftover rotisserie chicken, my crew was blown away. Now we look forward to it every Sunday night, no matter how hectic the week.
Tasty Ingredients
- Fresh parsley: for a splash of color chop and toss on right before serving
- Butter: for richer flavor use real stuff and watch the chicken turn golden
- Vegetable oil: helps fry the chicken crispy go for canola or safflower for mild taste
- Italian breadcrumbs: adds a crunchy layer panko gives even more crunch if you want
- Eggs: stickiness for the breading works better if not straight from the fridge
- Seasoned salt and pepper: jazz up all the layers use good salt if you can
- Flour: helps that breading cling for the ultimate crunch pick unbleached for a nice texture
- Boneless skinless chicken breasts: easy to slice and season and bread up perfectly
- Grated Parmesan cheese: for sharp, nutty flavor don't skip it if you like extra taste
- Shredded mozzarella cheese: melts nice and stretchy grate it fresh for the dreamiest topping
- Marinara sauce: brings tomato tang grab your favorite jar or make a quick batch
- Rigatoni pasta: holds sauce without getting mushy and has a nice bite after baking
- Pick rough textured pasta for sauce to stick better and skip pre-shredded cheese for a meltier top.
Simple Steps
- Finish and Serve:
- Let your pan rest a few minutes after baking so it slices clean. Top with parsley for an easy splash of green and freshness. Pair with garlic bread or a crisp salad for a full meal.
- Assemble Everything:
- Get your oven hot at 375 F and grease a big 9x13 pan. Spread half the pasta mix then half the fried chicken. Sprinkle mozzarella and Parmesan for gooey pockets. Pile on the rest of the pasta, finish with the last chicken and all the cheese. Bake about 25 minutes until super bubbly. Want a more golden top? Crank the oven to 425 for five more minutes at the end.
- Fry It Up:
- Heat up a big pan with oil and melt butter in too. When it starts to shimmer, gently drop in the breaded chicken strips, a few at a time, so they don't crowd. Fry for four minutes per side till they're golden and crispy. Let the finished strips drain on paper towels. Chop into bite-size chunks.
- Bread the Chicken:
- Pat chicken dry and slice into thick strips. Grab three shallow bowls: one with flour plus salt and pepper, next with whisked eggs, and last with breadcrumbs. Dip each piece through flour, egg, then press well into breadcrumbs. Gently flatten with your hand to help it all stick.
- Pasta Prep:
- Boil your rigatoni in lots of water just one minute shy of al dente for the best bake. Drain and toss right back in the pot with marinara, a cup of mozzarella, and some Parmesan. Mix well, then get ready for the layering magic.
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There's nothing better than freshly shredded mozzarella stretching out as you dig in. In my house, the only fight is who gets the crispy cheesy corners—every time.
Storage Made Easy
Scoop leftovers into airtight containers and chill for up to three days. Want to save some for later? Wrap single servings and freeze. Defrost in the fridge overnight and pop in the oven or microwave, splashing on a little extra sauce to keep things saucy.
Smart Swaps
Need it gluten free? Swap the pasta and breadcrumbs with gluten-less options. Love even more crunch? Try panko instead. Got dairy-free folks? Plant-based mozzarella and Parm melts just fine. Or if you're out of chicken, bread some eggplant slices for a veggie take on this classic.
Ways to Serve
Toss together a crisp Caesar or serve with steamed broccoli for extra greens. Warm up some garlic bread or focaccia to scoop up all that sauce. If you want extra color and zing, scatter chopped basil right on top when serving.
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Backstory
Chicken Parmesan took off as a fun comfort dish when Italians brought the taste to America. Mixing old-school flavor with heaps of cheese, the casserole version makes it easier than ever to feed a crowd. It always feels a little nostalgic at get-togethers or potlucks—there's just something welcoming about it.
Frequently Asked Questions
- → Can I use leftover rotisserie chicken instead of breaded chicken?
Totally! Rotisserie chicken is great. Craving a crunchy top? Just toss on some buttered crumbs before baking.
- → What pasta shapes pair best?
Penne and ziti are awesome options too, but rigatoni really collects that cheesy sauce perfectly.
- → How can I get a golden, crispy top?
Leave it uncovered so the cheese gets bubbly. For extra crunch, blast it under higher heat right at the end.
- → Which cheese melts best for this bake?
Block mozzarella—whole milk, low-moisture—melts smooth and stretchy. Shred it yourself for best results.
- → Can I prepare this in advance?
Yep, you can put it all together and chill it for up to two days. Let it warm up on the counter before baking.
- → How do I store leftovers?
Just pop leftovers in something airtight and stick in the fridge for three days, or freeze if you want to keep it longer.