Name: Easy Chicken Parmesan Casserole Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Italian-American
Ingredients: ¾ pound rigatoni pasta; 32 oz. marinara sauce (or up to 48 oz. for saucier pasta); 3 cups shredded mozzarella cheese (divided); 1/3 cup grated Parmesan cheese (divided); 2 small boneless skinless chicken breasts; ¾ cup flour; 2 teaspoons seasoned salt; ¼ teaspoon pepper; 2 eggs; 1 ½ cups Italian breadcrumbs; ¾ cup vegetable oil; 2 Tablespoons butter; Fresh parsley (to garnish)

If you’re craving a cozy, crowd-pleasing dinner that feels indulgent but is totally doable, this Easy Chicken Parmesan Casserole Recipe is your new best friend. I absolutely love how this casserole combines crispy breaded chicken, gooey melted cheese, and hearty pasta all baked into one bubbling dish. Whether you’re cooking for family or meal-prepping for the week, you’ll find that this recipe is straightforward but delivers big on flavor. Stick with me—I’ll share my favorite tips so your chicken turns out crispy and your sauce perfectly balanced every time.

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Why You’ll Love This Recipe

Simplicity Meets Comfort: With easy steps and everyday ingredients, it’s a no-fuss way to enjoy classic chicken parmesan flavors.
Family-Friendly Crowd-Pleaser: My family goes crazy for this casserole and I bet yours will, too—it’s perfect for weeknights or gatherings.
Customizable to Your Taste: From homemade breaded chicken to store-bought tenders or leftover rotisserie, you can make it your own.
Cheesy, Crispy Perfection: That golden crust paired with a gooey cheese layer makes it irresistible every single time.

The dish shows a baking pan filled with layered pasta tubes covered in melted white cheese and red tomato sauce. The pasta tubes are golden brown with a crispy texture and are arranged closely together. There are small green herb pieces sprinkled all over the cheese and sauce, adding a fresh color contrast. The surface has an uneven texture where the cheese is melted and slightly browned on top. A silver utensil rests in the corner of the pan, and the pan is set on a white marbled surface with a blue cloth nearby. Photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Parmesan Casserole, chicken parmesan casserole, baked chicken parmesan, cheesy chicken casserole, Italian chicken bake

Ingredients You’ll Need

Everything here combines to give you the classic chicken parmesan casserole experience without the fuss—think tender chicken, hearty rigatoni, and loads of cheesy goodness that melts just right. A couple of tips: using good marinara sauce really makes a difference, and fresh parsley at the end adds a nice pop of color and freshness.

Flat lay of rigatoni pasta piled neatly, two small boneless skinless chicken breasts raw and fresh, a small mound of Italian breadcrumbs, a small heap of all-purpose flour, two whole uncracked brown eggs, three cups shredded mozzarella cheese in a small white ceramic bowl, a small white bowl with grated Parmesan cheese, a small white bowl with bright red marinara sauce, a small white bowl filled with golden vegetable oil, two tablespoons of pale yellow butter on a white ceramic plate, and a few sprigs of fresh green parsley arranged delicately, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Easy Chicken Parmesan Casserole, chicken parmesan casserole, baked chicken parmesan, cheesy chicken casserole, Italian chicken bake

Rigatoni pasta: I like rigatoni because its ridges hold onto the sauce perfectly.
Marinara sauce: Use store-bought for convenience or homemade if you want that extra depth.
Mozzarella cheese: Freshly shredded melts better than pre-shredded, trust me on this one.
Parmesan cheese: This adds a nutty, salty punch to balance all that melted mozzarella.
Boneless skinless chicken breasts: Easy to bread and cook quickly for that golden crust.
Flour: Forms the first layer in the breading station to get that perfect coating.
Seasoned salt & pepper: Simple seasoning for good flavor without overpowering.
Eggs: Acts as the glue in your breading process.
Italian breadcrumbs: Go for panko if you want extra crunch, but classic works great too.
Vegetable oil: For frying the chicken until crispy—don’t skimp here.
Butter: I add a bit to the pan to help get a lovely, golden finish on the chicken.
Fresh parsley: A bright garnish that makes the dish feel fresh and inviting.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I adore about my Easy Chicken Parmesan Casserole Recipe is how easy it is to tweak. It’s a recipe that’s as flexible as your schedule and tastes, so don’t hesitate to get creative or adapt it to what you have on hand or to fit dietary needs.

Chicken Options: When I’m short on time, I swap in frozen chicken tenders or leftover rotisserie chicken for a shortcut that still tastes amazing.
Cheese Variations: Sometimes I mix in provolone or a bit of fontina along with the mozzarella for a creamier melt.
Gluten-Free: Use gluten-free pasta and breadcrumbs, and almond flour instead of regular flour to make this casserole safe for gluten-free diets.
Spicy Kick: Add a pinch of red pepper flakes in the marinara or sprinkle on top before baking for a little heat my family loves.

How to Make Easy Chicken Parmesan Casserole Recipe

Step 1: Prep and Bread the Chicken

First things first, bring a pot of salted water to boil for your rigatoni; this way, you’re multitasking efficiently. While you wait, slice your small boneless chicken breasts into even pieces—or leave whole if you prefer. Set up your breading station: one bowl with seasoned flour, one with beaten eggs, and one with Italian breadcrumbs. Coat each piece of chicken by dredging in flour, then egg, then breadcrumbs, making sure the breading sticks well. This little trick—doing it while water’s boiling—saves so much time!

Step 2: Fry Chicken to Golden Perfection

Heat your vegetable oil and butter in a large skillet over medium-high heat—about ¾ cup oil works great for shallow frying. Fry the breaded chicken pieces until golden brown and crispy, usually about 3-4 minutes per side. You want them cooked through but not overdone because they’ll finish cooking in the oven. Don’t overcrowd the pan; frying in batches is better for even crispiness. Drain the cooked chicken on paper towels to avoid sogginess.

Step 3: Cook Rigatoni and Toss with Sauce

By now your water is boiling—add the rigatoni and cook just shy of al dente (about 1-2 minutes less than package instructions) because it will continue to cook baked in the casserole. Drain and immediately toss with 32 ounces of your marinara sauce. I like to add a little extra sauce if I’m feeling saucier, but start with 32 oz to keep it balanced.

Step 4: Layer and Assemble

Now for the fun part: in a buttered casserole dish, spread half of the sauced rigatoni as the base. Layer your crispy chicken over the pasta, then sprinkle half of the mozzarella and a bit of the Parmesan over that. Add the rest of the rigatoni on top, followed by the remaining mozzarella and Parmesan cheese. This layering ensures every bite has cheesy, saucy goodness with chicken in every forkful.

Step 5: Bake Until Bubbling

Preheat your oven to 375°F (190°C) and bake uncovered for about 25-30 minutes. You’re looking for melted, bubbly cheese and a lightly golden top. I like to switch to broil for the last 2-3 minutes to get a beautiful golden crust on the cheese, but watch closely to avoid burning.

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Pro Tips for Making Easy Chicken Parmesan Casserole Recipe

Bread the Chicken While Water Boils: This multitasking trick saves time so dinner comes together quickly.
Don’t Overcrowd the Pan: Fry chicken pieces in batches to keep the breading crispy and golden.
Mozzarella Freshness Matters: Use freshly shredded mozzarella for better melt and texture than pre-shredded bags.
Pasta Timing is Key: Undercook rigatoni slightly before baking so it’s perfectly tender, not mushy, in the casserole.

How to Serve Easy Chicken Parmesan Casserole Recipe

The image shows a white plate filled with rigatoni pasta layered with rich, chunky tomato sauce tinted in deep red and orange hues, mixed with a generous layer of melted cheese on top that is creamy white with slight golden-brown spots. Bits of green herbs are sprinkled across the dish, adding small specks of vibrant color. The pasta shapes are ridged, thick, and well coated with sauce and cheese. A silver fork with a black handle rests on the edge of the plate. The plate is set on a white marbled surface with a softly blurred blue and white cloth in the background. Photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Parmesan Casserole, chicken parmesan casserole, baked chicken parmesan, cheesy chicken casserole, Italian chicken bake

Garnishes

I always sprinkle fresh chopped parsley right on top before serving. It adds a lovely bright, herby contrast to the rich cheese and sauce. Sometimes I add a little extra grated Parmesan on top fresh off the oven—it just feels a bit fancy but is so simple.

Side Dishes

Since this casserole is a hearty one-dish meal, I tend to keep sides light and fresh. A crisp Caesar salad or a simple arugula salad with lemon vinaigrette pairs beautifully. Roasted or sautéed green beans or broccoli add a nice veggie touch without competing with all that cheesy goodness.

Creative Ways to Present

For special occasions, I like to serve this casserole family-style right in the baking dish on a pretty trivet at the table so everyone can dig in. Sometimes, I’ll portion it out into individual ramekins for a cute presentation that feels restaurant-worthy but still homey.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly in the fridge, and they usually last 3-4 days. The flavors actually deepen after resting, which makes reheated portions taste even better the next day.

Freezing

If you want to prep ahead, this casserole freezes beautifully. After it cools completely, cover it tightly with foil and plastic wrap, then freeze for up to 2 months. Just remember to thaw overnight in the fridge before reheating for best results.

Reheating

I reheat leftovers in the oven at 350°F covered with foil to keep the moisture in, usually about 20 minutes depending on portion size. A quick broil at the end helps revive that delicious crisp cheese top.

FAQs

Can I use frozen chicken for this casserole?

Absolutely! I often use frozen chicken tenders for a quick shortcut—just thaw and pat dry before breading and frying. You can also use leftover rotisserie chicken shredded and skip the frying step entirely, mixing it directly into the pasta and sauce layers.
What’s the best way to keep the breaded chicken crispy?

Frying the chicken in batches without crowding the pan helps keep each piece crispy. Also, drain it on paper towels immediately after frying to soak up excess oil. When assembling, avoid overly saucing the chicken layers to prevent sogginess.
Can I make this casserole gluten-free?

Yes! Swap regular rigatoni for a gluten-free pasta and use gluten-free breadcrumbs and flour substitutes like almond or rice flour for the breading mix. The baking time and process remain the same.
How can I make this recipe more saucy?

Simply increase the marinara sauce amount up to 48 ounces when tossing with the pasta. I find this adds a nice balance without turning the casserole soupy—just be sure to drain your pasta well before mixing.

Final Thoughts

This Easy Chicken Parmesan Casserole Recipe is one of those dishes I keep coming back to because it delivers that perfect combination of comfort and convenience. It’s an easy way to bring that classic Italian-American flavor home without hours in the kitchen, and every time I serve it, my family’s smiles tell me I nailed it once again. If you’re looking for a recipe to make dinner both special and stress-free, give this one a try—you’ll be so glad you did!