Description
Classic Italian-American Chicken Parmesan meets comforting casserole in this hearty one-dish meal. Melted mozzarella, crispy chicken, and rich marinara sauce create a crowd-pleasing dinner that brings Mediterranean flavors directly to your table, satisfying hunger and delighting senses with each delicious bite.
Ingredients
Scale
Proteins:
- 2 small boneless skinless chicken breasts
Starches:
- 0.75 pound rigatoni pasta
- 0.75 cup flour
- 1.5 cups Italian breadcrumbs
Dairy and Cheese:
- 3 cups shredded mozzarella cheese, divided
- 0.33 cup grated Parmesan cheese, divided
- 2 eggs
- 2 tablespoons butter
Sauce and Seasonings:
- 32 ounces (up to 48 ounces) marinara sauce
- 2 teaspoons seasoned salt
- 0.25 teaspoon pepper
Cooking Ingredients:
- 0.75 cup vegetable oil
Garnish:
- Fresh parsley
Cooking Liquids and Oils:
- 0.75 cup vegetable oil
Instructions
- Initiate the culinary process by preheating the oven to 375°F (190°C), ensuring a perfectly heated cooking environment.
- Cook rigatoni pasta in boiling water until nearly al dente, approximately 1-2 minutes less than the package instructions recommend, creating a perfectly textured base.
- Drain the pasta thoroughly and return to the pot, gently folding in marinara sauce, grated Parmesan cheese, and a portion of shredded mozzarella until evenly coated.
- Prepare the chicken by patting it dry and slicing into uniform half-inch strips for consistent cooking.
- Create a three-station breading setup: first station with seasoned flour mixture, second with whisked eggs, third with breadcrumbs for complete coating.
- Meticulously coat each chicken strip by first dredging in seasoned flour, then dipping in egg wash, and finally rolling in breadcrumbs for a crispy exterior.
- Heat a combination of vegetable oil and butter in a large skillet over medium-high heat, creating a golden cooking surface.
- Carefully fry the breaded chicken strips until they achieve a rich golden-brown color, approximately 3-4 minutes per side, ensuring complete cooking.
- Transfer the fried chicken to paper towels to drain excess oil, then slice into bite-sized pieces for easy serving.
- Grease a 9×13 inch (23×33 centimeter) baking dish to prevent sticking.
- Create the first layer by spreading half the pasta mixture, followed by a layer of chicken pieces, sprinkled Parmesan cheese, and additional mozzarella.
- Repeat the layering process with remaining ingredients, ensuring an even distribution of flavors.
- Bake in the preheated oven for 25 minutes, allowing the cheese to melt and flavors to meld together.
- For an extra crispy top, broil at 425°F (218°C) for 4-5 minutes, watching carefully to prevent burning.
- Garnish with freshly chopped parsley for a pop of color and fresh flavor.
- Serve immediately alongside warm garlic bread for a complete and satisfying meal.
Notes
- Perfectly crisp chicken starts with a three-step breading process that locks in moisture and creates a golden, crunchy exterior.
- Cooking pasta just shy of al dente prevents overcooking during baking, ensuring a perfectly textured final dish.
- Layering ingredients strategically helps distribute flavors evenly, creating a delicious bite in every spoonful.
- Drain fried chicken on paper towels to remove excess oil, maintaining a crisp coating and preventing sogginess.
- Broiling for a few minutes at the end adds a beautiful golden-brown top, elevating the casserole’s visual appeal and texture.
- Serve immediately after baking to enjoy the maximum crunch and melted cheese experience.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 625 kcal
- Sugar: 6 g
- Sodium: 1150 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 135 mg