Mouthwatering Chicken Parmesan Casserole

I used to think chicken parmesan was one of those dishes you could only get at a restaurant. All that breading and frying, plus you have to make pasta on the side? It felt like too much work for a weeknight dinner.

Then I figured out the casserole version. You still get that crispy breaded chicken and all the melty cheese, but everything bakes together in one dish. No standing over the stove timing everything perfectly. You bread and fry the chicken (which honestly isn’t as scary as it sounds), toss it in a baking dish with pasta and marinara, and let the oven do the rest. It’s the kind of dinner that makes my family think I spent hours in the kitchen, when really I just worked smarter, not harder.

What Kind of Chicken Should I Use?

This recipe calls for small boneless skinless chicken breasts, but you can definitely use what you have on hand. If you’ve got larger chicken breasts, just slice them in half horizontally to create thinner cutlets that will cook more evenly and quickly. You could also use chicken tenders if that’s what’s in your freezer – they’re already the perfect size and will work great. Just make sure your chicken is fully thawed before you start breading it, as this will help the coating stick better and cook more evenly in the pan.

Options for Substitutions

This casserole is pretty forgiving when it comes to swapping ingredients:

• Rigatoni pasta: Any short pasta shape works great here – try penne, ziti, or even rotini. Just cook according to package directions and you’re good to go.
• Chicken breasts: Chicken thighs are a great substitute and actually stay more moist during cooking. You can also use pre-cooked rotisserie chicken to save time – just shred it and skip the breading process.
• Italian breadcrumbs: Regular breadcrumbs work fine if you add ½ teaspoon each of dried basil, oregano, and garlic powder. Panko breadcrumbs give you extra crunch but use the same seasoning additions.
• Mozzarella cheese: A blend of mozzarella and provolone adds nice flavor, or use an Italian cheese blend. Fresh mozzarella works too, but drain it well and tear it into pieces.
• Vegetable oil: Canola oil or any neutral cooking oil works just as well for frying the chicken.
• Marinara sauce: Any tomato-based pasta sauce you have on hand will do the job – even plain tomato sauce seasoned with Italian herbs works in a pinch.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make is overcooking your pasta initially, since it will continue cooking in the oven and can turn mushy – stick to that 1 minute less than al dente rule and your casserole will have the perfect texture.

Don’t skip drying your chicken thoroughly before breading, as any moisture will prevent the breadcrumb coating from sticking properly and you’ll end up with a patchy crust.

When pan-frying the breaded chicken, resist the urge to flip it too early or move it around in the pan – let it sit undisturbed for the full 4 minutes so it develops that golden, crispy coating.

If your oil starts smoking or the breadcrumbs are browning too quickly, lower your heat to medium and add fresh oil between batches to prevent burnt bits from sticking to your next round of chicken.

What to Serve With Chicken Parmesan Casserole?

Since this casserole is already loaded with pasta, chicken, and cheese, I like to keep the sides simple and fresh. A crisp Caesar salad or mixed green salad with Italian dressing is perfect for cutting through all that cheesy goodness. Garlic bread is always a crowd-pleaser too, especially for soaking up any extra marinara sauce on your plate. If you want to add some veggies, roasted broccoli or sautéed green beans with garlic work really well alongside this dish without making the meal feel too heavy.

Storage Instructions

Store: This casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer it to an airtight container once it’s cooled down. It actually tastes even better the next day after all those flavors have had time to meld together!

Freeze: You can freeze this casserole for up to 3 months, either before or after baking. If freezing unbaked, cover it tightly with plastic wrap and then foil. For already baked casserole, let it cool completely first, then wrap well and freeze in individual portions or the whole dish.

Reheat: Warm up leftovers in the oven at 350°F covered with foil until heated through, about 20-25 minutes. You can also microwave individual portions for 2-3 minutes. If reheating from frozen, thaw in the fridge overnight first, or add an extra 30-40 minutes to the oven time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3900
• Protein: 145-165 g
• Fat: 170-195 g
• Carbohydrates: 325-355 g

Ingredients

For the pasta:

• 1 cup shredded mozzarella cheese (freshly shredded from whole milk mozzarella)
• 2 tbsp grated Parmesan cheese
• 32 oz marinara sauce (I use Rao’s for best flavor)
• 3/4 lb rigatoni pasta (or penne, depending on preference)

For the breaded chicken:

• 2 eggs (beaten, for egg wash)
• 3/4 cup vegetable oil (or canola oil for frying)
• 2 boneless skinless chicken breasts (pounded to 1/2-inch thickness for even cooking)
• 2 tsp seasoned salt
• 2 tbsp butter (adds richness to the oil)
• 1.5 cups Italian breadcrumbs (panko style for extra crunch)
• 1/4 tsp black pepper
• 3/4 cup flour (all-purpose)

For the casserole:

• 1 tbsp grated Parmesan cheese (for topping)
• 2 tbsp grated Parmesan cheese
• 2 cups shredded mozzarella cheese (freshly shredded preferred)

For garnish:

• fresh parsley (finely chopped for garnish)

Step 1: Prepare Mise en Place and Season the Chicken

• 2 boneless skinless chicken breasts
• 3/4 cup flour
• 2 tsp seasoned salt
• 1/4 tsp black pepper
• 2 eggs
• 1.5 cups Italian breadcrumbs

Pat the chicken breasts dry with paper towels, then pound them to an even 1/2-inch thickness—this ensures they cook evenly and quickly.

Set up three shallow bowls for your breading station: one with flour mixed with seasoned salt and black pepper, one with beaten eggs, and one with Italian breadcrumbs.

I like to add a pinch of extra salt to the flour mixture since it’s the first coating to touch the chicken and sets the flavor foundation.

Arrange all ingredients within arm’s reach before you start cooking, as the breading process moves quickly.

Step 2: Cook the Pasta and Build the Sauce Base

• 3/4 lb rigatoni pasta
• 32 oz marinara sauce
• 2 tbsp grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Bring a large pot of salted water to a boil and cook the rigatoni for 1 minute less than the package’s al dente time—it should still have a slight firmness since it will finish cooking in the oven.

While the pasta cooks, heat your oven to 375°F and grease a 9×13-inch baking dish.

Drain the pasta and immediately transfer it to a large bowl.

Pour in the marinara sauce, 2 tablespoons of Parmesan, and 1 cup of mozzarella, then toss everything together gently.

The residual heat from the hot pasta helps meld these flavors together, and setting this aside while you cook the chicken keeps it warm and ready for assembly.

Step 3: Bread and Fry the Chicken Until Golden

• breaded chicken from Step 1
• 3/4 cup vegetable oil
• 2 tbsp butter

Heat the vegetable oil and butter together in a large skillet over medium-high heat until the butter foams and the oil shimmers—this combination creates the richest, most flavorful crust.

Working with one chicken piece at a time, coat it thoroughly in the seasoned flour, shaking off excess, then dip into the egg wash, and finally press into the breadcrumbs, making sure they adhere well.

Carefully lay the breaded chicken in the hot oil and cook for 4 minutes per side until deeply golden brown.

Work in batches to avoid overcrowding the pan, which would lower the oil temperature and result in greasy coating instead of a crispy crust.

Transfer each piece to a paper towel-lined plate to drain excess oil while you finish the remaining chicken.

Step 4: Slice the Chicken and Prepare for Assembly

• fried chicken from Step 3

Once all the chicken has cooled slightly on the paper towels, slice each piece into bite-sized pieces—this makes the casserole easier to eat and helps the chicken distribute evenly throughout the dish.

I find that letting the chicken rest for just a minute or two on the paper towels makes slicing cleaner and keeps the coating intact without becoming soggy.

Step 5: Layer and Bake the Casserole

• pasta mixture from Step 2
• sliced chicken from Step 4
• 2 tbsp grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tbsp grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Spread half of the pasta mixture from Step 2 into the prepared 9×13-inch baking dish, then layer half of the sliced chicken on top.

Sprinkle 2 tablespoons of Parmesan and 1 cup of mozzarella over this layer.

Add the remaining pasta mixture, followed by the rest of the chicken, then top with the final 1 tablespoon of Parmesan and remaining 1 cup of mozzarella.

Bake at 375°F for 25 minutes until the cheese is melted and bubbling around the edges.

For an extra-browned, crispy top, increase the oven temperature to 425°F and bake for an additional 5 minutes, watching carefully to prevent burning.

Step 6: Finish and Serve

• fresh parsley

Remove the casserole from the oven and let it rest for 2-3 minutes before serving—this allows the layers to set slightly and makes plating cleaner.

Garnish with fresh chopped parsley for a bright pop of color and freshness that cuts through the richness of the cheese and sauce.

Mouthwatering Chicken Parmesan Casserole

Delicious Mouthwatering Chicken Parmesan Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 8 servings

Calories 3700 kcal

Ingredients

  

For the pasta:

• 1 cup shredded mozzarella cheese (freshly shredded from whole milk mozzarella)
• 2 tbsp grated Parmesan cheese
• 32 oz marinara sauce (I use Rao's for best flavor)
• 3/4 lb rigatoni pasta (or penne, depending on preference)

For the breaded chicken:

• 2 eggs (beaten, for egg wash)
• 3/4 cup vegetable oil (or canola oil for frying)
• 2 boneless skinless chicken breasts (pounded to 1/2-inch thickness for even cooking)
• 2 tsp seasoned salt
• 2 tbsp butter (adds richness to the oil)
• 1.5 cups Italian breadcrumbs (panko style for extra crunch)
• 1/4 tsp black pepper
• 3/4 cup flour (all-purpose)

For the casserole:

• 1 tbsp grated Parmesan cheese (for topping)
• 2 tbsp grated Parmesan cheese
• 2 cups shredded mozzarella cheese (freshly shredded preferred)

For garnish:

• fresh parsley (finely chopped for garnish)

Instructions

 

• Pat the chicken breasts dry with paper towels, then pound them to an even 1/2-inch thickness—this ensures they cook evenly and quickly. Set up three shallow bowls for your breading station: one with flour mixed with seasoned salt and black pepper, one with beaten eggs, and one with Italian breadcrumbs. I like to add a pinch of extra salt to the flour mixture since it's the first coating to touch the chicken and sets the flavor foundation. Arrange all ingredients within arm's reach before you start cooking, as the breading process moves quickly.
• Bring a large pot of salted water to a boil and cook the rigatoni for 1 minute less than the package's al dente time—it should still have a slight firmness since it will finish cooking in the oven. While the pasta cooks, heat your oven to 375°F and grease a 9x13-inch baking dish. Drain the pasta and immediately transfer it to a large bowl. Pour in the marinara sauce, 2 tablespoons of Parmesan, and 1 cup of mozzarella, then toss everything together gently. The residual heat from the hot pasta helps meld these flavors together, and setting this aside while you cook the chicken keeps it warm and ready for assembly.
• Heat the vegetable oil and butter together in a large skillet over medium-high heat until the butter foams and the oil shimmers—this combination creates the richest, most flavorful crust. Working with one chicken piece at a time, coat it thoroughly in the seasoned flour, shaking off excess, then dip into the egg wash, and finally press into the breadcrumbs, making sure they adhere well. Carefully lay the breaded chicken in the hot oil and cook for 4 minutes per side until deeply golden brown. Work in batches to avoid overcrowding the pan, which would lower the oil temperature and result in greasy coating instead of a crispy crust. Transfer each piece to a paper towel-lined plate to drain excess oil while you finish the remaining chicken.
• Once all the chicken has cooled slightly on the paper towels, slice each piece into bite-sized pieces—this makes the casserole easier to eat and helps the chicken distribute evenly throughout the dish. I find that letting the chicken rest for just a minute or two on the paper towels makes slicing cleaner and keeps the coating intact without becoming soggy.
• Spread half of the pasta mixture from Step 2 into the prepared 9x13-inch baking dish, then layer half of the sliced chicken on top. Sprinkle 2 tablespoons of Parmesan and 1 cup of mozzarella over this layer. Add the remaining pasta mixture, followed by the rest of the chicken, then top with the final 1 tablespoon of Parmesan and remaining 1 cup of mozzarella. Bake at 375°F for 25 minutes until the cheese is melted and bubbling around the edges. For an extra-browned, crispy top, increase the oven temperature to 425°F and bake for an additional 5 minutes, watching carefully to prevent burning.
• Remove the casserole from the oven and let it rest for 2-3 minutes before serving—this allows the layers to set slightly and makes plating cleaner. Garnish with fresh chopped parsley for a bright pop of color and freshness that cuts through the richness of the cheese and sauce.