Chicken Parmesan Casserole

Chicken Parmesan Casserole (Page 6 ) | September 18, 2023

Assemble the Casserole and Bake
Preheat the oven to 375 degrees.
Lightly grease a 9 x 13 inch casserole dish. Add half of the rigatoni/sauce mixture. Top with half of the chicken strips, 1/3 of the Parmesan cheese, and 1 cup of mozzarella cheese.
Add the remaining rigatoni. Add the chicken strips and the remaining Parmesan and mozzarella cheese.
Bake uncovered for 25 minutes. If you prefer a browner, crisper top, increase heat to 425 and bake for about 5 more minutes.
Garnish with fresh parsley. Serve with Garlic Bread with Cheese!

Notes
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This pasta also freezes well and reheats best if defrosted in the fridge overnight prior to microwaving or baking.
You may want to spoon additional sauce on it before reheating to prevent the pasta from becoming dry.
Make-Ahead Method
This casserole can be assembled up to 2 days ahead of time.
Before baking, let it sit out at room temperature for 30 minutes.
Cover and bake at 375°F for 15 minutes. Remove cover and bake for 25 more minutes.
Shortcuts:
Using Frozen Chicken Tenders
Frozen chicken tenders are a great way to make this recipe in a short amount of time.
Let them sit out at room temperature for about 5 minutes and carefully slice them into smaller strips prior to adding to the casserole.
No modifications to the baking temperature or cooking time should be required.
Using Leftover Rotisserie Chicken
This recipe is a perfect way to use up leftover rotisserie chicken and cut out the time it takes to bread the chicken cutlets.
To add some crunch, combine 1 cup of breadcrumbs with 1/3 cup melted butter. Sprinkle it over the top of the casserole and bake at 375° F for the last 10 minutes of baking.
Best Cheese for Melting
Low-moisture, whole milk mozzarella shredded from a block will melt the best in this recipe!
Nutritional information shared is an estimate and is based on the ingredients in the recipe card. The information provided is per serving, there are 5 servings in this recipe.

Nutrition
Calories: 740kcal, Carbohydrates: 80g, Protein: 42g, Fat: 28g, Saturated Fat: 16g, Cholesterol: 122mg, Sodium: 2645mg, Potassium: 1025mg, Fiber: 6g, Sugar: 12g, Vitamin A: 1388IU, Vitamin C: 13mg, Calcium: 502mg, Iron: 5mg