Chicken Parmesan Casserole HOLY CRAP

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Are you in the mood for a comforting, hearty dish that’s guaranteed to impress? Look no further than this Chicken Parmesan Casserole HOLY CRAP! This indulgent casserole combines tender chicken, rich marinara sauce, and gooey melted cheese with pasta for a meal that’s both satisfying and delicious. Perfect for family dinners or gatherings, this recipe is sure to become a favorite.

Ingredients:

For the Pasta:

  • Water (for boiling)
  • 1 lb rigatoni
  • 32 oz pasta sauce
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese

For the Chicken:

  • 1.5 lbs boneless, skinless chicken breasts
  • 3/4 cup all-purpose flour
  • 2 tsp seasoned salt
  • 1/4 tsp black pepper
  • 2 large eggs, whisked
  • 1.5 cups breadcrumbs
  • 1/4 cup vegetable oil
  • 2 tbsp butter

For Assembling and Baking:

  • Fresh parsley for garnish

Directions:

Prepare the Pasta:

  1. Boil Water and Cook Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni for 1 minute less than al dente according to package instructions. Drain and return to the pot.
  2. Toss with Sauce and Cheese: Add 32 oz of marinara sauce, 1/3 cup of Parmesan cheese, and 1 cup of shredded mozzarella cheese to the pasta. Toss well to combine and set aside.

Prepare the Chicken:

  1. Cut and Bread the Chicken: Pat the chicken dry with paper towels and cut into ½ inch thick strips. Set up a breading station with three bowls:
    • Bowl #1: Mix 3/4 cup flour with 2 tsp seasoned salt and 1/4 tsp black pepper.
    • Bowl #2: Whisk 2 large eggs.
    • Bowl #3: Place 1.5 cups breadcrumbs. Dredge each chicken strip in the flour mixture, then dip in the eggs, and finally coat with breadcrumbs. Use your palms to gently flatten the strips for an even coating.
  2. Cook the Chicken: Heat ¼ inch of vegetable oil and 2 tbsp butter in a pan over medium-high heat. Cook the chicken strips in batches, about 4 minutes per side, until golden brown. Add more oil as needed. Transfer cooked strips to a paper towel-lined plate to drain excess oil. Once cooled slightly, cut into bite-sized pieces.

Assemble the Casserole and Bake:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Casserole Dish: Lightly grease a 9 x 13 inch casserole dish. Spread half of the rigatoni and sauce mixture in the dish. Top with half of the chicken strips, 1/3 cup Parmesan cheese, and 1 cup mozzarella cheese.
  3. Add Remaining Ingredients: Layer the remaining rigatoni mixture, followed by the remaining chicken strips and cheeses.
  4. Bake: Bake uncovered for 25 minutes. For a crisper top, increase the oven temperature to 425°F (220°C) and bake for an additional 5 minutes.

Serving and Storage Tips:

Serving Tips:

  1. Garnish for Appeal: After baking, sprinkle the casserole with freshly chopped parsley for a burst of color and freshness.
  2. Pair with Sides: Serve with cheesy homemade garlic bread, a crisp green salad, or a side of steamed vegetables to round out the meal.
  3. Serving Size: This casserole is rich and hearty, so a little goes a long way. A standard serving is about 1 cup, but adjust according to your guests’ appetites.
  4. Reheating: If serving leftovers, reheat individual portions in the microwave or in the oven. For the best results, cover with foil when reheating in the oven to prevent drying out.

Storage Tips:

  1. Refrigeration: Store leftover casserole in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
  2. Freezing: For longer storage, you can freeze the casserole. Allow it to cool completely before transferring it to a freezer-safe container or wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2-3 months.
  3. Thawing and Reheating: To reheat from frozen, thaw in the refrigerator overnight and bake at 375°F (190°C) until heated through. For a quicker option, you can reheat individual portions in the microwave, though this may affect the texture of the pasta and chicken.

By following these serving and storage tips, you can ensure that your Chicken Parmesan Casserole remains delicious whether you’re enjoying it fresh or reheating leftovers!

Variations :

  1. Vegetarian Option:
    • Ingredients: Replace the chicken with your favorite meat substitute or extra vegetables like zucchini, mushrooms, and bell peppers.
    • Instructions: Prepare the vegetables or meat substitute similarly to how you would the chicken. Bread and cook as directed, then proceed with layering and baking.
  2. Spicy Chicken Parmesan Casserole:
    • Ingredients: Add 1-2 tsp of red pepper flakes or hot sauce to the breading mixture for a spicy kick.
    • Instructions: Mix the red pepper flakes into the flour mixture or add hot sauce to the egg mixture for added heat. Adjust the amount based on your spice preference.
  3. Buffalo Chicken Parmesan Casserole:
    • Ingredients: Toss the cooked chicken strips in buffalo sauce before layering in the casserole.
    • Instructions: After frying the chicken, coat the strips with buffalo sauce and proceed with assembling the casserole. Top with extra cheese for a tangy twist.
  4. Mediterranean Chicken Parmesan Casserole:
    • Ingredients: Use marinara sauce with added olives, artichokes, and sun-dried tomatoes. Substitute Parmesan with feta cheese.
    • Instructions: Mix olives, artichokes, and sun-dried tomatoes into the marinara sauce before combining with the pasta. Top with crumbled feta cheese instead of Parmesan for a Mediterranean flair.
  5. Pesto Chicken Parmesan Casserole:
    • Ingredients: Swap out marinara sauce for pesto sauce and add sliced cherry tomatoes.
    • Instructions: Mix pesto sauce with the pasta instead of marinara. Layer the casserole with fresh cherry tomatoes and mozzarella cheese. Bake as directed.
  6. Low-Carb Chicken Parmesan Casserole:
    • Ingredients: Use a low-carb pasta alternative, such as zucchini noodles or spaghetti squash. Replace regular breadcrumbs with almond flour or crushed pork rinds.
    • Instructions: Prepare the pasta substitute according to its package instructions or recipe. Use almond flour or crushed pork rinds in place of traditional breadcrumbs for a lower-carb option.
  7. Cheesy Chicken Parmesan Casserole:
    • Ingredients: Add layers of different cheeses like provolone, gouda, or cheddar along with mozzarella and Parmesan.
    • Instructions: Mix in or layer additional cheeses between the pasta, chicken, and sauce for extra cheesy goodness. Bake as usual, ensuring the cheese is melted and bubbly.
  8. Chicken Parmesan Casserole with Vegetables:
    • Ingredients: Incorporate vegetables like spinach, broccoli, or bell peppers into the casserole.
    • Instructions: Sauté or steam the vegetables until tender. Mix them into the pasta and sauce before layering with the chicken and cheese.
  9. Creamy Chicken Parmesan Casserole:
    • Ingredients: Add a layer of cream cheese or a mix of cream and Parmesan cheese to the casserole.
    • Instructions: Mix 4 oz of cream cheese or 1/2 cup of heavy cream into the marinara sauce before combining with the pasta. Layer with chicken and cheese, then bake.
  10. Chicken Parmesan Casserole with a Crunchy Topping:
    • Ingredients: Mix panko breadcrumbs with a bit of melted butter and Parmesan cheese for a crispy topping.
    • Instructions: Combine panko breadcrumbs with 2 tbsp melted butter and 1/4 cup grated Parmesan. Sprinkle over the top of the casserole during the last 10 minutes of baking for a crunchy finish.

These variations offer a range of flavors and dietary options, ensuring that your Chicken Parmesan Casserole can be customized to suit any taste or dietary need!

FAQs :

  1. Can I use a different type of pasta?
    • Yes, you can substitute rigatoni with other pasta shapes like penne, ziti, or even elbow macaroni. Just make sure to adjust the cooking time according to the pasta’s package instructions.
  2. Can I make this casserole ahead of time?
    • Absolutely! You can prepare the casserole up to 24 hours in advance. Assemble it, cover tightly with plastic wrap, and store in the refrigerator. When ready to bake, remove from the fridge and bake as directed, adding a few extra minutes if needed.
  3. Can I freeze Chicken Parmesan Casserole?
    • Yes, this casserole freezes well. Allow it to cool completely before transferring to a freezer-safe container or wrapping tightly in plastic wrap and foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before baking.
  4. What can I use instead of breadcrumbs for a gluten-free version?
    • For a gluten-free option, use gluten-free breadcrumbs, crushed gluten-free crackers, or a mixture of almond flour and grated Parmesan cheese.
  5. Can I use pre-cooked chicken?
    • Yes, you can use pre-cooked chicken for a quicker option. Simply cut the cooked chicken into strips, bread it, and proceed with assembling the casserole. Just reduce the cooking time slightly, as the chicken is already cooked.
  6. How can I make this casserole spicier?
    • To add more heat, mix red pepper flakes into the breading mixture, or toss the chicken strips in hot sauce before layering in the casserole.

This Chicken Parmesan Casserole HOLY CRAP! is the ultimate comfort food, offering a delicious blend of crispy chicken, creamy cheese, and savory pasta all baked to perfection. Garnish with fresh parsley for a touch of color and serve with cheesy homemade garlic bread for a complete meal. Whether you’re feeding a crowd or simply treating yourself to a delicious dinner, this casserole is sure to be a hit. Enjoy every bite!