Chicken Parmesan Caserole
Very popular recipe in my house! You can make one even with leftovers of your breaded chicken cutlets or even with frozen chicken nuggets! Not much is needed! Let’s make chicken parmesan casserole! My family favorite chicken with pasta dinner. Super easy to make!
Chicken Parmesan Casserole
When you combine super crispy breaded chicken with pasta, warm marinara sauce, and loads of hot melted mozzarella and Parmesan cheese, good things happen.
- 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.
Ingredients
See recipe card at the bottom of post for full ingredient amounts and instructions
- Rigatoni or Penne Pasta
- Marinara Sauce- make your own or use your favorite one from the store
- 3 cups Mozzarella Cheese shredded
- 1 cup Parmesan Cheese–
- Boneless Skinless Chicken Breasts
- Flour
- Seasoned Salt
- Eggs
- Panko or Breadcrumbs
- Vegetable Oil
- Fresh Parsley– To garnish.
Instructions
- Tip: Bread the chicken while you wait for your pasta water to boil and for the pasta to cook.
I like to mix my flour with panko bread crumbs for my chicken
- Pat the chicken dry with paper towels and cut into strips about ½ inch thick.
- Create an assembly line for breading the chicken
- whisked eggs
- Pat the chicken dry with paper towels and cut into strips about ½ inch thick.
- Create an assembly line for breading the chicken:
- 3/4 cup flour + 2 tsp seasoned salt + 1/4 tsp pepper.
- 2 whisked eggs.
- 1.5 cups breadcrumbs
- Dredge the chicken in the flour mixture, then briefly in the whisked eggs, then smother them in the breadcrumb mixture until completely covered. Use your palms to gently flatten the chicken a little bit more once it’s coated in the breadcrumbs.
I like to beat my egg with a tablespoon of water to begin my chicken preparation
Dredge the chicken in the flour mixture, then briefly in the whisked eggs, then smother them in the breadcrumb mixture until completely covered. Use your palms to gently flatten the chicken a little bit more once it’s coated in the breadcrumbs.
Add ¼ inch of oil to a pan ..wait till it is hot and cook through on both sides
Time to assemble all
- Boil water and cook your pasta i for 1 minute less than al dente- (Refer to package for cooking time).
- When the pasta is ready, drain it add it back to the pot. Toss with 32 oz. of sauce, 1/3 of the Parmesan cheese, and 1 cup of the mozzarella. Set aside.
- chop your cooked chicken
Start with the pasta mixed with tomato sauce and add a layer of your cut chicken and add a bit of cheese. Repeat those steps on more time and make sure to cover all with. a good amount of mozzarella cheese
You so want to have at least 2 layers of chicken. You may ask why cut chicken .. I so love it since its easier to scoop at the end
Chicken Parmesan Casserole is ready for the oven. Bake at 350 for 30 min until cheese melts and get some nice color.
Garnish with basil or not .. its all up to you and enjoy!
I didn’t even have a chance to make proper picture.. All disappears in my house in the split second
We love one pot pasta dinners. Here is another favorite dinner. All details HERE
We love easy dishes with chicken . This chicken pesto sub is a MUST to make . See details HERE
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