This easy Chicken Parmesan Casserole with homemade breaded chicken and cheesiness will melt in your mouth! When you add pasta, chicken, and melty cheese it’s all one delicious flavor dancing in your mouth!
Chicken Parmesan Casserole
Description
You can use frozen chicken tenders for a shortcut. You can also use a precooked rotisserie chicken!
I like to use fresh chicken and bread it myself, but you can use prebreaded chicken. The cooking times and temperature are the same.
Instructions
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Boil the Rigatoni:
Cook the rigatoni for 1 minute less than the al dente point. Then drain.
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Prepare the Chicken:
First, preheat your oven to 375 degrees. Slice the chicken breast into thinner strips. Season it and coat it in flour, egg, and breadcrumbs. Fry until golden brown. Slice into bite-sized pieces.
You can prepare and bread your chicken while you boil and cook your pasta to make the process quicker!
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Assemble the Casserole:
Combine the rigatoni and marinara sauce. Pour half into a 9x13 baking dish. Top with half of the chicken and cheese. Add the rest of the rigatoni. Top with remaining chicken and cheese.
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Bake:
Bake uncovered for 25 minutes. If you prefer a crispier top, increase heat to 425 and bake about 5 more minutes.
Servings 4
- Amount Per Serving
- Calories 599kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 10g50%
- Trans Fat 0.2g
- Cholesterol 122mg41%
- Sodium 1862mg78%
- Potassium 762mg22%
- Total Carbohydrate 64g22%
- Dietary Fiber 4g16%
- Sugars 7g
- Protein 35g70%
- Vitamin A 1019 IU
- Vitamin C 9 mg
- Calcium 327 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
