Tender chicken, tomato sauce, and melted cheese come together in a casserole dish to form Chicken Parmesan Casserole, a flavorful and filling Italian dish. Traditionally, the chicken is seasoned with Italian herbs and spices before being cooked to a crisp and golden brown. Crushed tomatoes, garlic, and herbs are cooked in a pot until the sauce thickens and develops flavor. The next step is to arrange the chicken, tomato sauce, and mozzarella and Parmesan cheeses in a casserole dish. The casserole then goes into the oven to bake until the cheese is melted and bubbling. Whether you’re having a quiet night in with the family or celebrating a milestone, this dish is sure to please. Pasta or some good, crusty bread will round off the meal nicely.
This chicken Parmesan casserole has everything your family might want in a dinner: succulent chicken, a crunchy cheesy topping, and a rich sauce.
Suppertime Italian food is a safe bet. Similar to a warm bowl of soup, this casserole bake is a great way to warm up on a cold day. It’s a delicious and healthier alternative to classic Chicken Parmesan that is also easy to make and has plenty of servings.
The chicken is well-coated in sauce, the Italian breadcrumbs add a satisfying crunch, and the melting mozzarella provides a satisfyingly cheesy finish. The addition of fresh parsley as a garnish at the very end brings a welcome brightness and excellent brightness.
Even though it is traditionally cooked with fine Rigatoni pasta and a lot of cheese, this casserole can also be prepared without the pasta and served alongside spaghetti and steamed vegetables. When you serve this Chicken Parmesan Casserole, you can count on receiving many compliments.
Ingredients
3-quarters of a pound of rigatoni
A jar of marinara sauce containing 32 ounces
Shredded and separated mozzarella cheese equaling 3 cups
Cheese, Parmesan, grated, about a third of a cup
Two tiny chicken breasts, skinned and boneless.
One-quarter cup of flour
Two Tablespoons of Seasoning Salt
1/4 teaspoon pepper
2 eggs
a cup and a half of Italian breadcrumbs
1/4 liter of vegetable oil
two tablespoons of butter
For a sprinkling of fresh parsley
Instructions:
Then, bring a pot of water to a boil and cook the pasta as directed on the package. When the pasta is done cooking, drain it and return it to the pot. Toss in 32 ounces of sauce, a third of the Parmesan, and a cup of the mozzarella, and leave aside.
In Step 2, you’ll dry the chicken with paper towels and slice it into 1/2-inch-thick strips. Separate bowls should be made for breading the chicken; the first bowl should contain 3/4 cup flour, 2 teaspoons seasoned salt, 1/4 teaspoon pepper; the second bowl should contain 2 eggs whisked together; and the third bowl should contain 1.5 cups breadcrumbs.
Third, coat the chicken thoroughly by dipping it first in the flour mixture, then in the whisked eggs, and last in the breadcrumb mixture. Turn on the stove to medium heat and add the butter and oil, totaling about a quarter of an inch.
When the oil is hot, carefully add the chicken in batches. Cook for about 4 minutes per side, or until the chicken is golden brown. Next, transfer the cooked strips to a plate lined with paper towels. Reduce the size of the chicken strips by cutting them.
Fifth, get the oven ready at 375 degrees Fahrenheit for the dish. Lightly butter a casserole dish, then pour in half of the sauce mixture. Then sprinkle one cup of mozzarella and a third of the Parmesan over the top of the chicken.
Sixth, throw in the last of the rigatoni, the chicken strips, and the rest of the Parmesan and mozzarella. Cover and bake for another 15 minutes. Take it out of the oven and sprinkle fresh parsley on top. Garlic bread topped with cheese is another great option.
Tips and variations
Use thin chicken cutlets since they will cook more quickly and uniformly in this dish. If thin cutlets are unavailable, ordinary chicken breasts can be pounded with a meat mallet to achieve the desired thickness and consistency.
Season the chicken generously with salt, black pepper, garlic powder, and Italian seasoning to ensure a tasty end result.
While canned tomato sauce will work in a pinch, the taste of this casserole will really shine when you use homemade tomato sauce. Garlic, olive oil, crushed tomatoes, salt, pepper, and Italian seasoning make up a basic tomato sauce. Let the sauce reduce and thicken while you cook it.
The casserole might use some additional veggies if you want to make it healthier. Vegetables such as zucchini, bell peppers, mushrooms, and even greens like spinach and kale can be used. To prepare the vegetables for the casserole, simply sauté them in a skillet until they are cooked, and then add them.
Change up the cheeses; while mozzarella and Parmesan are the standard choices, you can use any cheese you choose in this dish. You might substitute any of the following cheeses: provolone, cheddar, or fontina.
Make it low carb: If you’re on a ketogenic diet, you can adapt this dish with a few simple swaps. If you don’t have breadcrumbs on hand, try coating the chicken in almond flour or crushed pig rinds instead. Another option is to use a low-carb tomato sauce and omit the breadcrumbs entirely.
You can prepare the casserole in advance and store it in the fridge until you’re ready to bake it. This is a fantastic way to save time on hectic weeknights or while hosting visitors. Before putting the casserole in the fridge, just cover it with foil.
To enhance the flavor, try adding some dried herbs to the breadcrumb coating, such as oregano, basil, or thyme. Because of this, the chicken will have a flavor reminiscent to Italian cuisine.
Thighs can be substituted for breasts if you prefer dark meat. They work just as well as chicken breasts, but have more flavor and moisture.
In order to add more dimension to the casserole’s flavor, try adding a combination of cheeses rather than just mozzarella and Parmesan. For a mellow and tangy taste, try ricotta or feta.
Use gluten-free breadcrumbs, almond flour, or crushed pork rinds in place of regular breadcrumbs to make this casserole gluten-free. Either use a tomato sauce that doesn’t contain gluten or prepare your own.
To make the casserole more substantial, add a layer of cooked pasta to the bottom of the dish before adding the chicken and tomato sauce. Penne or rigatoni work well.
Make use of a cast-iron frying pan by browning the chicken in it before transferring the pan to the oven to finish cooking the dish. The chicken will get a nice brown hue and crispy crust from this.
Before serving, sprinkle the dish with fresh herbs like basil or parsley to give it a brighter flavor and a more vibrant appearance.
Please tell me the specifics of everything I need to create Chicken Parmesan Casserole.
Boneless, skinless chicken breasts, Italian-seasoned breadcrumbs, eggs, tomato sauce, mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper are all you need to prepare Chicken Parmesan Casserole.
While placing the casserole in the oven, how long should you let it to bake?
If you start with an oven warmed to 375 degrees Fahrenheit, the casserole should be done baking in around 30 to 35 minutes.
Is there a way to cook this casserole in advance and store it in the freezer?
The dish can be made in advance and stored in the freezer. Wrap the casserole tightly in plastic and foil, and store it in the freezer for up to two to three months. Put it in the fridge the night before you plan to bake it, and then proceed with the recipe as written.
How long does Chicken Parmesan Casserole last in the fridge?
Once the casserole has cooled to room temperature, cover it tightly with foil or plastic wrap and preserve it in the fridge for up to three or four days.
Is it acceptable to substitute jarred tomato sauce for homemade?
Certainly, if you like, you may use bottled tomato sauce instead. Choose a high-quality tomato sauce whose flavor you appreciate.
Bell peppers and zucchini would be great additions to the casserole.
To make the casserole healthier, you may certainly include some chopped veggies. Vegetables should be sautéed until soft and added to the dish before baking.
To make this dish gluten-free, may I replace the breadcrumbs with almond flour?
If you need a gluten-free option for the casserole, you can use almond flour for the breadcrumbs. Just use almond flour in place of breadcrumbs when coating the chicken before baking.
Should I stick with mozzarella and Parmesan, or may I substitute something else?
You can substitute other cheeses for the mozzarella and Parmesan if you want.
Is it possible to substitute fresh herbs for the dried ones in this recipe?
The use of fresh herbs like basil or parsley in place of dried ones is acceptable. The fresh herbs need only be chopped finely and scattered over the casserole before baking.