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Chicken Parmesan Casserole Recipe

Chicken Parmesan Casserole Recipe
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★★★★★

5.2 from 11 reviews

This Chicken Parmesan Casserole combines tender bite-sized chicken breasts, rigatoni pasta, and rich marinara sauce baked to perfection with a golden crust of mozzarella, Parmesan cheese, and crispy Panko breadcrumbs. A savory one-dish meal that delivers the classic flavors of chicken Parmesan in a comforting casserole form, garnished with fresh basil for a vibrant finish.

Ingredients

Scale

Chicken and Seasonings

  • 1 ½ lb chicken breasts (skinless and boneless, diced into bite-size cubes)
  • 4 garlic cloves (minced)
  • 1 tbsp Italian seasoning
  • 1 tsp oregano

Pasta and Sauce

  • 16 oz rigatoni pasta (uncooked)
  • 24 oz jar marinara sauce
  • 3 cups water
  • 1 tsp salt
  • ½ tsp black pepper

Toppings

  • 2 cups shredded mozzarella cheese
  • 1 cup Panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • Fresh basil (chopped)

Instructions

  1. Preheat and prepare dish: Preheat your oven to 425°F (220°C) and spray a 9×13-inch baking dish with oil to prevent sticking.
  2. Season the chicken: In a bowl, combine the diced chicken breasts with minced garlic, Italian seasoning, and oregano. Toss well to evenly coat and let it marinate for 5 minutes to enhance flavor.
  3. Combine casserole ingredients: Add uncooked rigatoni pasta, marinara sauce, water, seasoned raw chicken, salt, and black pepper into the prepared baking dish.
  4. Mix thoroughly: Stir all ingredients in the baking dish to ensure the pasta and chicken are well distributed in the sauce.
  5. Bake covered: Cover the dish tightly with aluminum foil to prevent moisture loss and bake in the preheated oven for 30 minutes.
  6. Stir after initial bake: Carefully remove the casserole from the oven, remove the foil, and stir. The pasta will not be fully cooked and there will be excess liquid, which is normal at this stage.
  7. Add cheese and breadcrumbs: Sprinkle shredded mozzarella, Panko breadcrumbs, and grated Parmesan evenly over the casserole surface.
  8. Bake uncovered: Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes until the cheese is melted, bubbly, and golden brown and the pasta is tender.
  9. Garnish and serve: Remove from oven and sprinkle chopped fresh basil on top before serving for a fresh, aromatic finish.

Notes

  • Using bite-sized chicken pieces helps them cook evenly and meld into the casserole.
  • Do not precook the pasta; it will cook perfectly in the sauce during baking.
  • Adjust salt and pepper according to your taste preference.
  • Covering the dish tightly during the first bake prevents moisture loss, helping the pasta cook.
  • Allow the casserole to rest for 5 minutes after baking to let it set before serving.
  • For a crispier topping, broil for 1-2 minutes at the end, watching carefully to avoid burning.
  • This casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.

Nutrition

Keywords: Chicken Parmesan Casserole, baked chicken pasta, Italian casserole, cheesy chicken bake, rigatoni casserole

Find it online: https://cheflenacooks.com/chicken-parmesan-casserole-recipe-3/