PARMESAN CHICKEN CASSEROLE RECIPE
Make this easy Chicken Parmesan Casserole with homemade breaded chicken, chicken tenders, or with leftover rotisserie chicken! Add in some pasta and lots of mozzarella and Parmesan cheese!
Chicken Parmesan Casserole
When you combine super crispy breaded chicken with rigatoni, warm marinara sauce, and loads of hot melted mozzarella and Parmesan cheese, good things happen.
Want to hear my 3 favorite things about this casserole recipe?
You can make it up to 2 days ahead of time. Score!
It’s a great way to use up leftover breaded chicken.
You can use frozen chicken tenders for an amazing shortcut.
Personally, I like to use fresh chicken and bread it myself.
I know that can be a process, so I tend to bread a ton of chicken all at once and freeze it for future meals. Breaded chicken (before or after baking/frying), freezes super well.
PRO Tips For Chicken Parmesan Casserole
- I like to use my own homemade breadcrumbs when I bread chicken.
- I also prefer to bread large quantities of chicken at once and freeze it for easy weekday chicken Parmesan.
- Rao’s marinara sauce is superb with this casserole and is worth the cost.
Ingredients
- ¾ pound rigatoni pasta
- 32 oz. marinara sauce
- 3 cups mozzarella cheese, shredded & separated
- 1/3 cup Parmesan cheese, finely grated
- 2 small boneless skinless chicken breasts
- ¾ cup flour
- 2 teaspoons seasoned salt
- 1/4 teaspoon pepper
- 2 eggs
- 1 ½ cups Italian breadcrumbs
- ¾ cup vegetable oil
- 2 Tablespoons butter
- Fresh Parsley, to garnish
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