When it comes to comfort food, nothing hits the spot quite like a hearty casserole. Imagine this:
layers of tender chicken, tangy marinara, and gooey cheese all mingling together in a single dish. It’s like a cozy sweater for your taste buds, and trust me, you won’t want to share.
Did you catch that viral video of the chicken dancing to its own beat? Kind of makes you wish your casserole could dance, right?
Anyway, let’s get cooking!
Steps
- Prepare the Pasta: Boil rigatoni in a pot of water, cooking it for one minute less than the package’s al dente instructions. Drain the pasta and return it to the pot. Mix in 32 oz. of marinara sauce, 2 tbsp. of Parmesan cheese, and 1 cup of mozzarella. Set this mixture aside.
- Prepare the Chicken: Pat chicken breasts dry and slice them into ½-inch thick strips. Set up a breading station with three bowls: one with flour mixed with seasoned salt and pepper, one with whisked eggs, and one with breadcrumbs. Coat the chicken strips in flour, dip them in the egg, and then cover them with breadcrumbs, pressing to adhere.
- Cook the Chicken: In a pan, heat vegetable oil and butter over medium-high heat. Fry the breaded chicken strips in batches for about 4 minutes per side until golden brown. Place cooked strips on a paper towel-lined plate to absorb excess oil, then cut them into bite-sized pieces.
- Assemble the Casserole: Preheat your oven to 375°F and lightly grease a 9 x 13-inch baking dish. Layer half of the pasta mixture in the dish, followed by half of the chicken pieces, 2 tbsp. of Parmesan, and 1 cup of mozzarella. Repeat with the remaining pasta, chicken, Parmesan, and mozzarella.
- Bake the Casserole: Place the casserole in the oven and bake uncovered for 25 minutes. For a crispier top, raise the oven temperature to 425°F and bake for an additional 5 minutes. Garnish with fresh parsley before serving.
- Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage. To reheat, defrost in the fridge overnight and add some extra sauce before microwaving or baking to keep the pasta moist.
Ingredients
- ¾ pound rigatoni pasta
- 32 oz. marinara sauce (or up to 48 oz. for a saucier dish)
- 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, for garnish
Nutritional Values
Calories: 2995kcal | Carbohydrates: 320g | Protein: 175g | Fat: 110g | Saturated Fat: 50g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 610mg | Sodium: 9310mg | Potassium: 3810mg | Fiber: 20g | Sugar: 35g | Vitamin A: 5095IU | Vitamin C: 45mg | Calcium: 1635mg | Iron: 20mg
FAQ
- Can I prepare the Chicken Parmesan Casserole ahead of time?
- Absolutely! You can assemble this casserole up to two days in advance. Just let it sit at room temperature for about 30 minutes before baking. Cover and bake at 375°F for 15 minutes, then uncover and continue baking for an additional 25 minutes.
- What are some shortcuts for this recipe?
- You can save time by using frozen chicken tenders. Allow them to sit at room temperature for about 5 minutes before slicing into smaller strips. Alternatively, leftover rotisserie chicken works well and avoids the need for breading. For added crunch, sprinkle a mixture of breadcrumbs and melted butter over the top of the casserole before the final 10 minutes of baking.
- What type of mozzarella cheese should I use for best results?
- For optimal melting and flavor, use low-moisture, whole milk mozzarella shredded from a block. This will provide the best texture and taste for your casserole.
- How should I store leftovers of this casserole?
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. The casserole also freezes well; just defrost it in the fridge overnight before reheating. Adding extra sauce before reheating can prevent the pasta from drying out.
- Is it possible to use a different type of pasta in this recipe?
- Yes, you can substitute rigatoni with other short pasta types like penne. Just ensure that the pasta is cooked for one minute less than al dente for the best texture in the casserole.
Tips
- Prepare in Advance: This casserole can be assembled up to two days ahead of time. Allow it to sit at room temperature for 30 minutes before baking, then cover and bake at 375°F for 15 minutes, removing the cover and baking for an additional 25 minutes for the best results.
- Cheese Selection: For optimal melting and flavor, use low-moisture, whole milk mozzarella cheese shredded fresh from a block. This ensures the cheese melts smoothly and enhances the overall texture of the dish.
- Use Leftover Chicken: Utilize leftover rotisserie chicken to save time on preparation. For added crunch, mix 1 cup of breadcrumbs with 1/3 cup melted butter and sprinkle it over the casserole before baking at 375°F for the last 10 minutes.
- Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to three days. If freezing, defrost the pasta in the fridge overnight before reheating, and consider adding extra sauce to keep the pasta from drying out.
Equipment
- 9 x 13 inch casserole dish
- Kitchen tongs
- Deep frying pan or skillet for frying chicken
- Food processor (if making homemade breadcrumbs)
- Cheese shredder (for shredding block mozzarella and Parmesan cheese)
