Chicken Parmesan Casserole is the dinner I pull out when I need to feed a crowd without spending the whole evening in the kitchen. Crispy breaded chicken, rigatoni pasta, bubbling marinara, and two kinds of melted cheese all baked into one dish that the whole table empties fast. I first made this on a Friday night when we had family coming over and I needed something that could sit in the fridge until I was ready to bake it.
This casserole checks every box for a real family dinner. The breaded chicken stays crispy on the edges even after baking, the pasta soaks up all that rich sauce, and the cheese on top gets golden and slightly crunchy in the best way.
Dig in and enjoy!
Table of Contents
Ingredients for Chicken Parmesan Casserole
I always gather every ingredient before I start this chicken parmesan casserole because the breading station and pasta cook at the same time. Here is everything you need.
- 3/4 lb rigatoni pasta (or penne) – In my experience, rigatoni holds its shape better during baking than thinner pasta
- 32 oz marinara sauce (up to 48 oz for a saucier result) – My go-to is Rao’s for the deepest flavor
- 3 cups shredded low-moisture whole milk mozzarella cheese, divided – I always shred from a block for the smoothest melt
- 1/3 cup grated Parmesan cheese, divided
- 2 small boneless skinless chicken breasts
- 3/4 cup all-purpose flour
- 2 tsp seasoned salt
- 1/4 tsp black pepper
- 2 eggs, whisked
- 1 1/2 cups Italian breadcrumbs
- 3/4 cup vegetable oil
- 2 tbsp butter – Pro tip: the butter mixed with the oil gives the chicken a richer golden color
- Fresh parsley, to garnish
Step-by-Step Instructions
I recommend setting up your breading station while you wait for the pasta water to boil. It saves real time and keeps the process moving without any stressful gaps.
Step 1: Preheat oven to 375 degrees F. Lightly grease a 9×13-inch casserole dish and set aside.
Step 2: Boil a large pot of salted water. Cook rigatoni for 1 minute less than the package al dente time. Drain, return to pot, and toss with 32 oz marinara sauce, 2 tablespoons Parmesan, and 1 cup mozzarella. Set aside.
Step 3: Pat chicken dry with paper towels and cut into strips about 1/2 inch thick. Set up three shallow bowls: Bowl 1 with flour, seasoned salt, and pepper. Bowl 2 with the whisked eggs. Bowl 3 with Italian breadcrumbs.
Step 4: Dredge each strip through flour first, then egg, then press firmly into the breadcrumbs until fully coated on all sides. Gently flatten each piece with your palm for more even browning.
Step 5: Add 1/4 inch of vegetable oil and the butter to a large skillet over medium-high heat. Once the butter melts and the oil shimmers, use kitchen tongs to lower the chicken strips in carefully, working in batches. Do not overcrowd the pan or the coating will steam instead of crisp. Cook about 4 minutes per side until deep golden brown. Transfer to a paper towel-lined plate to drain, then slice into bite-sized pieces.
Step 6: Spread half the pasta mixture into the baking dish. Top with half the chicken, 2 tablespoons Parmesan, and 1 cup mozzarella. Add the remaining pasta, then top with the rest of the chicken, Parmesan, and mozzarella.
Step 7: Bake uncovered for 25 minutes until hot and bubbling. For a browner, crispier top, increase oven to 425 degrees F and bake for 5 more minutes. Garnish with fresh parsley and serve.
Best Side Dishes for Chicken Parmesan Casserole
This hearty baked casserole pairs best with light or crunchy sides that balance the richness of the cheese and sauce.
Homemade Cheesy Breadsticks: The classic pairing for any pasta bake. Pull-apart breadsticks are ideal for scooping up the extra marinara pooling at the bottom of the pan and make the meal feel like a proper Italian-American dinner night.
Light and Healthy Broccoli Pasta: A fresh, vegetable-forward side that adds color and nutrition without competing with the bold flavors of the casserole. A smart choice when you want to round out the plate for younger kids.
Garlic Roasted Vegetables: Simple oven-roasted vegetables bring a savory, slightly caramelized contrast to the creamy cheesy casserole. They cook at a similar temperature so you can time them alongside the bake.
Mediterranean Chickpea Salad with Lemon Vinaigrette: The bright citrus dressing cuts through the richness of the mozzarella and marinara beautifully. A great option for dinner parties where you want something fresh and impressive on the table.
Shredded Chicken Enchilada Casserole: If you are meal prepping for the week and want a second casserole in the rotation, this one uses a similar baked casserole format and reheats just as well.
Neiman Marcus Chicken Casserole: Another crowd-pleasing baked chicken casserole worth bookmarking for the nights when you want variety in your make-ahead dinner lineup.
How to Store and Reheat
Store leftover chicken parmesan casserole in an airtight container in the refrigerator for up to 3 days. To freeze, cool the casserole completely whether baked or unbaked, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat from the fridge, cover the dish with foil and warm in a 375 degree F oven for 15 to 20 minutes. I recommend spooning a little extra marinara over the top before reheating to keep the pasta from drying out at the edges.
Pro tip: for the make-ahead method, assemble the full casserole up to 2 days in advance, refrigerate unbaked, and pull it out 30 minutes before baking. Cover and bake at 375 degrees F for 15 minutes, then uncover and bake for 25 more minutes.
Frequently Asked Questions
Can I use frozen chicken tenders instead of breading my own chicken?
Yes. Let frozen tenders sit at room temperature for about 5 minutes, slice into smaller pieces, and add directly to the casserole layers. No adjustments to baking temperature or time are needed.
Why does my mozzarella not melt smoothly?
Pre-shredded mozzarella contains anti-caking coatings that prevent it from melting evenly. Always shred low-moisture whole milk mozzarella fresh from a block for a smooth, stretchy result.
Can I use rotisserie chicken to skip the breading?
Yes. Use shredded rotisserie chicken in place of the breaded strips. To keep some crunch in the dish, mix 1 cup of Italian breadcrumbs with 1/3 cup of melted butter, sprinkle it over the assembled casserole, and bake at 375 degrees F for the last 10 minutes.
Conclusion
Chicken Parmesan Casserole brings everything great about classic chicken parm into one baked dish that feeds the whole family without the fuss. Make it fresh, prep it a day or two ahead, or freeze it for later. Every version works and every bite delivers. Give this one a try and see why it keeps earning a spot at our table.
Chicken Parmesan Casserole
Ingredients
Equipment
Method
- Preheat oven to 375 degrees F. Lightly grease a 9×13-inch casserole dish and set aside.
- Boil a large pot of salted water. Cook rigatoni for 1 minute less than the package al dente time. Drain, return to pot, and toss with 32 oz marinara sauce, 2 tablespoons Parmesan, and 1 cup mozzarella. Set aside.
- Pat chicken dry and cut into strips about 1/2 inch thick. Set up breading station: Bowl 1 with flour, seasoned salt, and pepper. Bowl 2 with whisked eggs. Bowl 3 with Italian breadcrumbs.
- Dredge each chicken strip through flour, then egg, then press firmly into breadcrumbs until fully coated. Gently flatten each piece with your palm.
- Add 1/4 inch of vegetable oil and butter to a large skillet over medium-high heat. Once shimmering, carefully lower chicken strips in batches using tongs. Do not overcrowd. Cook about 4 minutes per side until deep golden brown. Drain on a paper towel-lined plate, then slice into bite-sized pieces.
- Spread half the pasta mixture into the baking dish. Top with half the chicken, 2 tablespoons Parmesan, and 1 cup mozzarella. Add remaining pasta, then top with remaining chicken, Parmesan, and mozzarella.
- Bake uncovered for 25 minutes until hot and bubbling. For a crispier browned top, increase oven to 425 degrees F and bake for 5 more minutes. Garnish with fresh parsley and serve.
