Recipe Background
Chicken Parmesan Casserole combines pasta and cheese layers for a cozy, golden crust.
The first Saturday in my new kitchen was a glorious mess of boxes and bubble wrap. Just a week before, I'd moved into my own place, an odd mix of excitement and chaos, and felt the tug of independence like never before. My college days were now a blur, but the desire to craft something comforting and reminiscent was strong. I pulled out my trusty boxes of rigatoni and indulged in the rich, tangy allure of marinara sauce that sat patiently in my pantry. As I shelled out a generous amount of mozzarella and grated parmesan, the kitchen began to feel like home with every savory note.
That inaugural weekend, a dear friend came over, intrigued by my tales of a Chicken Parmesan casserole that promised comfort stretched across a 9x13-inch dish. We assembled an impromptu assembly line, coating chicken strips with a seasoned batch of salt and breadcrumbs. As the oil sizzled, transforming the kitchen into a culinary symphony, we laughed over a bit of mess while frying in batches to keep the chicken strips delightfully golden. A tip I swear by—let the fried strips rest on paper towels to achieve that coveted crispy texture.
With the oven set at 375 degrees F, the baking process was like a welcoming ritual. Each layer of pasta, chicken, and bubbly cheese found its place. As the scents intertwined, the apartment felt less like new terrain and more like an old friend. By the time the casserole emerged, golden and garnished with fresh parsley, the unknowns of the day were wrapped in a cozy layer of familiar flavors. That moment marked the beginning of unfolding afternoons in a kitchen that was slowly becoming my own.
Ingredients
- 3/4 pound rigatoni pasta
- 32 ounces marinara sauce
- 1/3 cup parmesan cheese finely grated and divided
- 3 cups mozzarella cheese shredded and divided
- 2 small chicken breasts boneless, skinless, and sliced into 1/2-inch thick strips
- 3/4 cup flour
- 2 teaspoons seasoned salt
- 1/4 teaspoon pepper
- 2 eggs beaten
- 1 1/2 cups Italian breadcrumbs
- 3/4 cup vegetable oil more as needed
- 2 tablespoons butter
- fresh parsley to garnish
Directions
- Prepare the rigatoni following the package instructions, cooking for about 1 minute less than al dente (refer to the package for the cooking time).
- When the pasta is just shy of al dente, drain it of all liquid and put it back in the pot.
- Toss the pasta with your marinara sauce, about 1/3 of the parmesan cheese, and 1 cup of the mozzarella. Then, set it aside.
- Create an assembly line for breading the chicken.
- In the first bowl, combine the flour, seasoned salt, and pepper.
- In the second bowl, pour the beaten eggs.
- In the third bowl, add the breadcrumbs.
- Move the chicken through the assembly line, first coating the chicken in the flour mixture, then dip the breasts in the beaten eggs, and finally cover them in the breadcrumb mixture until they are completely covered. Use your palms and fingers to lightly press the breadcrumbs into the chicken breasts.
- Once all the chicken is coated in breadcrumbs, set them aside.
- Using a heavy skillet or dutch oven on the stove-top, add the oil until it is about 1/4 inches deep and heat over medium-high heat.
- Add the butter to the oil.
- When the oil is hot, use tongs to carefully lower the chicken into the cookware.
- Fry the strips in batches. Frying in batches ensures that the oil doesn’t cool too much and thus ruins the cooking of the later strips.
- Cook the breasts until golden brown, about 4 minutes per side. You might need to add oil in between the batches to maintain the depth.
- Move the fried strips to a paper towel-lined plate or pan, to help absorb the oil and create crispier chicken.
- Slice up the fried and drained strips into smaller pieces.
- Preheat the oven to 375 degrees F.
- Gently grease a 9x13 inch oven-safe dish. Add half of the pasta and sauce mixture to the greased dish.
- Place the chicken strips on top, then add 1/3 of the parmesan cheese, and 1 cup of the mozzarella.
- Top it with the remaining rigatoni and sauce mixture, the rest of the chicken strips, and the remaining cheeses.
- Bake the dish uncovered for around 25-35 minutes. If you want a crisper top, increase the heat to 425 degrees F, and bake for about 5 more minutes.
- Sprinkle with fresh parsley and serve hot.
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