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Chicken Parmesan Casserole


Chicken Parmesan Casserole

Make this simple Chicken Parmesan Casserole with custom made firm chicken, solidified chicken fingers, or with extra rotisserie chicken! Include some pasta and loads of mozzarella and Parmesan cheddar! 

At the point when you consolidate very fresh breaded chicken with rigatoni, warm marinara sauce, and heaps of hot liquefied mozzarella and Parmesan cheddar, beneficial things occur. 

Need to hear my 3 most loved things about this goulash formula? 

  • You can make it as long as 2 days early. Score! 
  • It's an extraordinary method to go through extra breaded chicken. 
  • You can utilize solidified chicken fingers for a stunning alternate route. 

By and by, I like to utilize new chicken and bread it myself. 

I realize that can be a procedure, so I will in general bread a huge amount of chicken at the same time and freeze it for future suppers. Breaded chicken (previously or in the wake of heating/singing), freezes very well.

Ingredients
  • 32 oz. marinara sauce
  • ¾ pound rigatoni pasta
  • 3 cups mozzarella cheese, shredded & separated
  • 2 small boneless skinless chicken breasts
  • 1/3 cup Parmesan cheese, finely grated
  • ¾ cup flour
  • 1/4 teaspoon pepper
  • 2 teaspoons seasoned salt
  • 2 eggs
  • ¾ cup vegetable oil
  • 1 ½ cups Italian breadcrumbs
  • 2 Tablespoons butter
  • Fresh Parsley, to garnish
Instructions
  • Tip: Bread the chicken while you wait for your pasta water the 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, 1/3 of the 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, 1/3 of the 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 Cheesy homemade garlic bread and enjoy!
Notes
Storage
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This pasta also freezes well and reheats best if defrosted in the fridge overnight prior to microwaving or baking.
  • You may want to spoon additional sauce on it before reheating to prevent the pasta from becoming dry.
Make-Ahead Method
  • This casserole can be assembled up to 2 days ahead of time.
  • Before baking, let it sit out at room temperature for 30 minutes.
  • Cover and bake at 375°F for 15 minutes. Remove cover and bake for 25 more minutes.
Shortcuts:

Use Frozen Chicken Tenders
  • Frozen chicken tenders are a great way to make this recipe in a short amount of time.
  • Let them sit out at room temperature for about 5 minutes and carefully slice them into smaller strips prior to adding to the casserole.
  • No modifications to the baking temperature or cooking time should be required.
Use Leftover Rotisserie Chicken
  • This recipe is a perfect way to use up leftover rotisserie chicken and cut out the time it takes to bread the chicken cutlets.
  • To add some crunch, combine 1 cup of breadcrumbs with 1/3 cup melted butter. Sprinkle it over the top of the casserole and bake at 375° F for the last 10 minutes of baking. 
This article is adapted from this site.
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