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overhead image of chicken parmesan casserole in a white baking dish

Chicken Parmesan Casserole Recipe

Course: Main Course
Cuisine: American, Italian
Prep Time: 20 minutes
Cook Time: 20 minutes
Bake Time: 20 minutes
Total Time: 1 hour
Servings: 6
Calories: 611kcal
Author: Becky Hardin
Tender rigatoni pasta, robust marinara sauce, perfectly breaded and fried chicken, and plenty of cheese bake together to create the most incredible Chicken Parmesan Casserole. This family-friendly weeknight dinner recipe is a guaranteed hit!
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  • 8 ounces dry rigatoni pasta
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning store-bought or homemade
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 large eggs
  • ¼ cup milk
  • cups Panko bread crumbs
  • pounds boneless, skinless chicken breasts thinly sliced and patted dry
  • 1 cup vegetable oil
  • 23 ounces marinara sauce 1 jar
  • 8 ounces shredded mozzarella cheese divided
  • ½ cup grated Parmesan cheese divided


  • Cook the pasta to al dente according to package instructions. Drain and set aside.
    8 ounces dry rigatoni pasta
    ingredients for chicken parmesan casserole
  • Prepare a dredging station. In one shallow bowl, mix the flour, garlic powder, onion powder, Italian seasoning, salt, and pepper together. In another shallow bowl, whisk the eggs and milk together. Pour the bread crumbs into a third shallow bowl.
    1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 2 large eggs, ¼ cup milk, 1½ cups Panko bread crumbs
  • Dredge each slice of chicken in the flour, dip into the egg mixture, and coat in bread crumbs. Repeat until all chicken slices are fully coated.
    1½ pounds boneless, skinless chicken breasts
    breaded chicken breast coated in bread crumbs
  • Heat the oil in a large skillet set over medium heat until it reaches 280°F. Once the oil is hot, work in batches to fry the chicken. Fry 2-3 pieces of chicken at a time for 3-4 minutes, flip and cook for another 3-4 minutes or until golden brown. Transfer cooked chicken onto a wire rack set over a baking sheet. Repeat until all chicken is cooked.
    1 cup vegetable oil
    3 chicken breasts frying in a skillet
  • While the chicken cools, preheat oven to 375°F.
  • Add the cooked pasta to a 9x13-inch baking dish. Stir in half of the marinara sauce and half of the cheeses, tossing to combine.
    23 ounces marinara sauce, 8 ounces shredded mozzarella cheese, ½ cup grated Parmesan cheese
    noodles and sauce in a white baking dish
  • Slice the chicken into ½-inch pieces and place on top of the casserole.
    chicken strips on top of noodles and sauce in a white baking dish
  • Pour the remaining sauce on top and sprinkle with the remaining cheeses.
    shredded cheese on top of noodles, sauce, and chicken in a white baking dish
  • Bake for 20 minutes or until the casserole is warmed through and the cheese is bubbly. Serve and enjoy.
    chicken parmesan casserole after baking



  • I don't recommend subbing chicken thighs for breasts in this recipe.
  • Keep the oil right at 280°F - it's the perfect temperature for cooking these thin pieces of chicken.
  • Try not to overcrowd the pan when frying the chicken. If needed, fry the chicken in batches.
Storage: Store casserole in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.


Calories: 611kcal | Carbohydrates: 63g | Protein: 49g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1591mg | Potassium: 1004mg | Fiber: 4g | Sugar: 8g | Vitamin A: 934IU | Vitamin C: 9mg | Calcium: 369mg | Iron: 4mg