Tender rigatoni pasta, robust marinara sauce, perfectly breaded and fried chicken, and plenty of cheese bake together to create the most incredible Chicken Parmesan Casserole. This family-friendly weeknight dinner recipe is a guaranteed hit!
Chicken Parm Casserole
This homemade casserole is everything we love about classic chicken parm, baked into one satisfying dish. Easy enough for weeknights but fancy enough for Sunday night dinners, everyone loves this layered baked pasta.
Warm, cheesy, and saucy, chicken Parmesan casserole is the ultimate comfort food!
Be sure to try my Chicken Parmesan Soup and Chicken Parmesan Pasta Skillet too.
Why You’ll Love this Chicken Parmesan Casserole Recipe:
- A TWIST: This casserole is a delicious twist on classic chicken Parmesan.
- HEARTY: Like most baked pasta recipes, this recipe is flavorful and filling.
- BIG BATCH: Casseroles are perfect for large families or meal prep.
Loaded with pasta, sauce, and crispy fried chicken, this Italian-inspired baked pasta dish is one of the best weeknight dinners ever!
How to Make Chicken Parmesan Casserole
Be sure to see the recipe card below for full ingredients & instructions!
- Cook the pasta.
- Dredge and fry the chicken.
- Assemble the casserole.
- Bake and enjoy.
Use boneless, skinless chicken breasts for this chicken casserole. Pat dry and slice into strips.
If using frozen chicken, let it thaw completely before using in the recipe.
Definitely! For a vegetarian version, simply omit the chicken from this recipe or try my recipe for easy baked ziti.
Store leftover chicken parmesan casserole in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
I love serving this chicken Parmesan casserole with veggie sides like baked tomatoes, classic Caesar salad, oven roasted asparagus, and chopped caprese salad.
Tips for Chicken Parm Casserole
- I don’t recommend subbing chicken thighs for breasts in this recipe.
- Keep the oil right at 280°F – it’s the perfect temperature for cooking these thin pieces of chicken.
- Try not to overcrowd the pan when frying the chicken. If needed, fry the chicken in batches.
Chicken Parm Casserole Variations
Pasta: Instead of rigatoni any kind of smaller pasta like bowtie, penne, ziti, or fusilli works great.
Chicken: Using cooked chicken (leftover or rotisserie) is a wonderful shortcut. Instead of coating and frying chicken strips, use 3 cups of shredded (or cubed) cooked chicken. Skip frying the chicken and add the cooked chicken in step 8. The chicken won’t be crispy but it will still be delicious!
Marinara Sauce: Use 23 ounces of your favorite kind of store bought or homemade marinara sauce.
More Chicken Casserole Recipes We Love
- Chicken Alfredo Lasagna Roll Ups
- Chicken Alfredo Stuffed Shells
- Chicken Spaghetti
- Easy Chicken Pot Pie with Biscuit Topping
This recipe makes a big batch so be prepared to enjoy leftover chicken Parmesan casserole all week long!
More Baked Pasta Recipes to Try:
- Baked Parmesan Pasta
- Easy Baked Ziti
- Cheesy Baked Gnocchi
- Baked Feta Pasta
- Pizza Casserole
- Baked Spaghetti
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Chicken Parmesan Casserole Recipe
- 8 ounces rigatoni pasta
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 large eggs
- ¼ cup milk
- 1 ½ cups Panko bread crumbs
- 1 ½ pounds boneless, skinless chicken breasts thinly sliced and patted dry
- 1 cup vegetable oil
- 23 ounces marinara sauce 1 jar
- 8 ounces shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese divided
Cook the pasta to al dente according to package instructions. Drain and set aside.8 ounces rigatoni pasta
Prepare a dredging station. In one shallow bowl, mix the flour, garlic powder, onion powder, Italian seasoning, salt, and pepper together. In another shallow bowl, whisk the eggs and milk together. Pour the bread crumbs into a third shallow bowl.1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 2 large eggs, ¼ cup milk, 1 ½ cups Panko bread crumbs
Dredge each slice of chicken in the flour, dip into the egg mixture, and coat in bread crumbs. Repeat until all chicken slices are fully coated.1 ½ pounds boneless, skinless chicken breasts
Heat the oil in a large skillet set over medium heat until it reaches 280°F. Once the oil is hot, work in batches to fry the chicken. Fry 2-3 pieces of chicken at a time for 3-4 minutes, flip and cook for another 3-4 minutes or until golden brown. Transfer cooked chicken onto a wire rack set over a baking sheet. Repeat until all chicken is cooked.1 cup vegetable oil
- While the chicken cools, preheat oven to 375°F.
Add the cooked pasta to a 9×13-inch baking dish. Stir in half of the marinara sauce and half of the cheeses, tossing to combine.23 ounces marinara sauce, 8 ounces shredded mozzarella cheese, ½ cup grated Parmesan cheese
Slice the chicken into ½-inch pieces and place on top of the casserole.
Pour the remaining sauce on top and sprinkle with the remaining cheeses.
Bake for 20 minutes or until the casserole is warmed through and the cheese is bubbly. Serve and enjoy.
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