Prep time: 40 mins | Cook time: 40 mins | Total time: 1 hr 20 mins | Servings: 5

This Chicken Parmesan Casserole is my family’s favorite. Easily make this using homemade crispy chicken, leftover rotisserie chicken, or frozen chicken tenders. Add pasta and tons of mozzarella and Parmesan and you are all set!


2 small boneless skinless chicken breasts

¾ c. vegetable oil

2 tbsp butter

32 ounces of marinara sauce

⅓ c. Parmesan cheese, finely grated

3 c. mozzarella cheese, shredded & separated

¾ lb rigatoni pasta

¾ c. flour

2 eggs

1 ½ c. Italian bread crumbs

Fresh Parsley, to garnish

2 tsp seasoned salt

¼ tsp pepper

How to make Chicken Parmesan Casserole

Tip: Start breading the chicken while cooking the pasta.


Step 1: Cook the rigatoni in boiling water a minute less than al dente.

Step 2: Drain the pasta when done and return it to the pot. Add 32 ounces of sauce along with ⅓ of the Parmesan cheese and 1 c mozzarella. Toss well to coat the pasta and set aside.


Step 3: Using paper towels, pat fries the chicken, then slice them into about half-inch thick strips.

Step 4: To bread the chicken, prepare three bowls. In the first bowl, mix ¾ c flour, 2 teaspoons seasoned salt and ¼ teaspoon pepper. In the second bowl, whisk the eggs. Then, in the third bowl, place 1.5 c breadcrumbs.

Step 5: In the flour mixture, dredge the chicken and briefly coat in the whisked eggs, and coat in the breadcrumb mixture. Gently flatten the chicken in the breadcrumbs using your palms.

Step 6: To a pan, add ¼ inch of oil and butter. Melt the butter over medium-high heat. Then, add the chicken strips to the pan in batches and sear for about 4 minutes on each side until golden brown.

Step 7: On a paper towel-lined plate, transfer the cooked chicken strips. Then, slice the strips into smaller pieces.

To Assemble and Bake:

Step 8: Prepare the oven. Preheat it to 375 degrees. Then, lightly grease a 9 x 13-inch casserole dish.

Step 9: Into the prepared casserole dish, spread half of the rigatoni/sauce mixture and top with half of the chicken strips. Sprinkle with ⅓ of the Parmesan cheese and 1 c of the mozzarella cheese. Make another layer of rigatoni, then chicken strips, and sprinkle with the rest of the Parmesan and mozzarella cheese.

Step 10: Place in the preheated oven and bake for about 25 minutes, uncovered. Adjust the oven temperature to 425 degrees and continue baking for 5 minutes more if you prefer a browner, crisper top.

Step 11: Serve the Chicken Parmesan Casserole right away garnished with some fresh parsley. Enjoy the casserole with Garlic Bread with Cheese!



In an airtight container, keep any leftovers and store them in the fridge for up to 3 days.

You can also freeze the casserole. When ready to serve, defrost in the fridge overnight, then reheat in the microwave or bake.

To prevent the pasta from getting dry, spoon extra sauce on it before reheating.

Make-Ahead Method:

You can assemble this casserole up to 2 days in advance.

Let the casserole sit for about 30 minutes at room temperature before baking.

Tent the casserole and bake for about 15 minutes at 375 degrees F. Uncover and continue baking for additional 25 minutes.


If short in time, Frozen Chicken Tenders will do the trick. Allow them to sit for about 5 minutes at room temperature, then slice them into smaller strips before adding them to the casserole. Bake as directed in the recipe.

You can also use leftover rotisserie chicken and cut the time of breading the cutlets. For added crunch, whisk 1 c. Breadcrumbs with ⅓ c melted butter, then sprinkle this on top of the casserole and bake for the last 10 minutes of baking at 375 degrees.

For this recipe, the best melting cheese to use is low-moisture, whole-milk mozzarella shredded from a block.

Nutrition Facts:

Calories: 740 kcal, Carbohydrates: 80g, Protein: 42g, Fat: 28g, Saturated Fat: 16g, Cholesterol: 122mg, Sodium: 2645mg, Potassium: 1025mg, Fiber: 6g, Sugar: 12g, Vitamin A: 1388IU, Vitamin C: 13mg, Calcium: 502mg, Iron: 5mg