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Chicken Parmesan Casserole Recipe

Chicken Parmesan Casserole Recipe
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★★★★★

4.7 from 30 reviews

This Chicken Parmesan Casserole recipe is an easy and comforting one-dish meal combining tender chicken breast, rigatoni pasta, and a savory marinara sauce, all baked together and topped with melted mozzarella, crispy panko breadcrumbs, and Parmesan cheese. Garnished with fresh basil, it brings the classic flavors of chicken Parmesan in a convenient casserole form perfect for a family dinner or meal prep.

Ingredients

Scale

Chicken and Seasoning

  • 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, for garnish)

Instructions

  1. Prepare Baking Dish and Preheat Oven: Preheat your oven to 425°F (220°C) and lightly spray a 9×13 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 coat the chicken evenly and let it sit for 5 minutes to absorb the flavors.
  3. Assemble the Casserole: Add the uncooked rigatoni pasta, marinara sauce, water, seasoned raw chicken, salt, and black pepper directly into the prepared baking dish.
  4. Mix Ingredients: Stir all the ingredients together gently inside the baking dish until they are well combined to ensure even cooking.
  5. Bake Covered: Cover the dish tightly with aluminum foil to prevent evaporation and bake in the preheated oven for 30 minutes.
  6. Stir Midway: Remove the casserole from the oven carefully, remove the foil, and stir the mixture. At this point, the pasta won’t be fully cooked, and there will be plenty of liquid in the dish, which is expected.
  7. Add Cheese and Breadcrumbs: Evenly sprinkle the shredded mozzarella, Panko breadcrumbs, and grated Parmesan cheese over the top of the casserole.
  8. Bake Uncovered: Return the baking dish to the oven uncovered and bake for an additional 10-15 minutes until the cheese is melted, golden brown, and bubbly, and the pasta is tender.
  9. Garnish and Serve: Remove from oven and garnish with freshly chopped basil leaves before serving hot.

Notes

  • Using skinless, boneless chicken breasts ensures even cooking and prevents excess fat.
  • Do not pre-cook the pasta; it cooks perfectly in the sauce during baking.
  • Covering the casserole tightly for the first part of baking helps the pasta absorb the liquid and cook evenly.
  • The breadcrumb topping adds a lovely crunch, but you can omit or substitute it for a gluten-free option if needed.
  • Fresh basil adds brightness and freshness but can be replaced with dried basil if unavailable.
  • Let the casserole rest for a few minutes before serving to allow it to thicken slightly.

Nutrition

Keywords: chicken parmesan casserole, baked chicken pasta, rigatoni casserole, easy chicken dinner, Italian casserole

Find it online: https://cheflenacooks.com/chicken-parmesan-casserole-recipe-4/