Chicken Parmesan Casserole
Chicken Parmesan Casserole is a comforting and delicious dish that combines the flavors of traditional Chicken Parmesan with the ease of a casserole. This recipe is perfect for busy weeknights or when you’re craving a hearty meal that doesn’t require a lot of fuss. With tender chicken, marinara sauce, melted cheese, and a crispy breadcrumb topping, this casserole has all the elements of a classic Italian dish in a convenient, one-pan format.
Why You’ll Love This Recipe
This Chicken Parmesan Casserole is a family favorite for many reasons:
- Easy to Make: It requires minimal prep time, making it perfect for busy nights.
- Crowd-Pleaser: The flavors of marinara, mozzarella, and Parmesan are universally loved.
- Make-Ahead Friendly: You can prepare it in advance and bake it when you’re ready to eat.
Tools You’ll Need
Before you start, gather these tools:
- 9×13-inch Baking Dish: Perfect for even cooking.
- Mixing Bowls: For combining the topping ingredients.
- Measuring Cups and Spoons: To measure out your ingredients.
- Whisk or Fork: For mixing the topping.
- Aluminum Foil: To cover the casserole while baking.
Step-by-Step Guide to Making Chicken Parmesan Casserole
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
2. Prepare the Chicken:
If you haven’t already, cook your chicken and shred or cube it. You can use leftover chicken or a rotisserie chicken to save time.
3. Assemble the Casserole:
In the prepared baking dish, spread the cooked chicken evenly across the bottom. Pour the marinara sauce over the chicken, spreading it evenly with a spatula. Sprinkle the mozzarella and Parmesan cheeses over the sauce. Season with Italian seasoning, garlic powder, salt, and pepper.
4. Make the Topping:
In a small bowl, combine the panko breadcrumbs, grated Parmesan, melted butter, and Italian seasoning. Mix until the breadcrumbs are evenly coated with butter.
5. Add the Topping:
Sprinkle the breadcrumb mixture evenly over the casserole.
6. Bake the Casserole:
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the topping is golden brown and the cheese is bubbly.
7. Garnish and Serve:
Once the casserole is done, remove it from the oven and let it cool for a few minutes. Garnish with fresh basil if desired. Serve hot and enjoy!
Tips for the Best Chicken Parmesan Casserole
- Use Quality Marinara Sauce: A good marinara sauce can make all the difference in flavor.
- Don’t Skip the Topping: The crunchy panko topping adds a wonderful texture contrast to the creamy casserole.
- Let it Rest: Allow the casserole to rest for a few minutes before serving to help it set.
Recipe Variations
- Add Pasta: For a heartier dish, add cooked pasta like penne or rigatoni before layering the sauce and cheese.
- Make it Spicy: Add a pinch of red pepper flakes to the marinara sauce for a spicy kick.
- Vegetarian Option: Substitute the chicken with eggplant slices for a vegetarian version.
Serving Suggestions
Chicken Parmesan Casserole pairs well with:
- Garlic Bread: The perfect accompaniment for soaking up any extra marinara sauce.
- Caesar Salad: A crisp, refreshing salad balances out the rich casserole.
- Steamed Vegetables: Add some greens like broccoli or green beans for a complete meal.
How to Store and Reheat Leftovers
Storing:
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating:
Reheat individual portions in the microwave, or cover the entire casserole with foil and reheat in a 350°F (175°C) oven until warmed through.
Frequently Asked Questions (FAQs)
1. Can I freeze Chicken Parmesan Casserole?
Yes, you can freeze this casserole before baking. Assemble it, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed.
2. Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a richer flavor to the casserole.
3. Can I add vegetables to the casserole?
Yes, you can add vegetables like spinach, mushrooms, or bell peppers to the casserole for extra nutrition.
4. What’s the best way to reheat the casserole?
For the best texture, reheat the casserole in the oven rather than the microwave.
5. Can I make this casserole in advance?
Yes, you can assemble the casserole a day in advance and store it in the refrigerator. When ready to eat, bake it as directed.
Conclusion
Chicken Parmesan Casserole is a delicious, comforting dish that’s sure to be a hit with your family and friends. With its simple ingredients and easy preparation, it’s a go-to recipe for busy weeknights or when you want to serve something special without spending hours in the kitchen. Enjoy the classic flavors of Chicken Parmesan in a convenient casserole form—perfect for sharing and savoring!
Chicken Parmesan Casserole
Chicken Parmesan Casserole is a comforting and delicious dish that combines the flavors of traditional Chicken Parmesan with the ease of a casserole. This recipe is perfect for busy weeknights or when you're craving a hearty meal that doesn't require a lot of fuss. With tender chicken, marinara sauce, melted cheese, and a crispy breadcrumb topping, this casserole has all the elements of a classic Italian dish in a convenient, one-pan format.
Ingredients
- ¾ pound rigatoni pasta
- 32 oz. marinara sauce, or up to 48 oz. for saucier pasta
- 3 cups shredded mozzarella cheese, divided
- 1/3 cup grated Parmesan cheese, divided
- 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
Instructions
- Tip: Bread the chicken while you wait for your pasta water to boil and for the pasta to cook.
Prepare the Pasta
- Boil water and cook the rigatoni 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, 2 tbsp. of Parmesan cheese, and 1 cup of the mozzarella. Set aside.
Prepare the chicken
- Pat the chicken dry with paper towels and cut into strips about ½ inch thick.
- Create an assembly line for breading the chicken:
- Bowl #1: 3/4 cup flour + 2 tsp seasoned salt + 1/4 tsp pepper.
- Bowl #2: 2 whisked eggs.
- Bowl #3: 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.
- Add ¼ inch of oil to a pan along with the butter, which helps give the chicken a golden color. Turn to medium-high heat.
- Once the pan is heated, use kitchen tongs to carefully lower the chicken into the oil, you’ll need to cook the strips in batches. Cook for about 4 minutes per side, until golden brown. You may need to add more oil as the chicken cooks.
- Place the cooked strips on a paper towel lined plate. The paper towels absorb the excess oil, leaving you with crispier chicken.
- Slice the strips into smaller bite-sized pieces.
Assemble the Casserole and Bake
- Preheat the oven to 375 degrees.
- Lightly grease a 9 x 13 inch casserole dish. Add half of the rigatoni/sauce mixture. Top with half of the chicken strips, 2 tbsp. Parmesan cheese, and 1 cup of mozzarella cheese.
- Add the remaining rigatoni. Add the chicken strips and the remaining Parmesan and mozzarella cheese.
- Bake uncovered for 25 minutes. If you prefer a browner, crisper top, increase heat to 425 and bake for about 5 more minutes.
- Garnish with fresh parsley. Serve with Garlic Bread with Cheese!