Chicken Parmesan Casserole

Name: Chicken Parmesan Casserole
Total time: 50 minutes total
Yield: Serves 8
Ingredients: ¾ lb (340 g) rigatoni pasta; 32 oz marinara sauce, up to 48 oz for saucier pasta (907 g to 1.36 kg); 3 cups shredded mozzarella cheese (339 g), divided; ⅓ cup grated Parmesan cheese (33 g), divided; 2 small boneless, skinless chicken breasts; ¾ cup all-purpose flour (90 g); 2 tsp seasoned salt (12 g); ¼ tsp black pepper (0.5 g); 2 large eggs; 1½ cups Italian breadcrumbs (162 g); ¾ cup vegetable oil (180 ml); 2 tbsp butter (28 g); Fresh parsley, chopped

Classic flavour, easy method, comfort in every cheesy bite — feeds a table of eight.

Chicken Parmesan Casserole, shown as a serving suggestion — Serving inspiration — Bobbie's own finished-dish photo will replace this when available.

Serves 8 50 minutes total

Contains meatContains dairyContains glutenMake ahead

Bobbie's tips: chicken thighs add juiciness, red pepper flakes add heat, and penne, ziti or bowties can replace the rigatoni. It can be prepared ahead and refrigerated up to 24 hours before baking. Her card lists 599 calories, 35 g protein, 64 g carbohydrates, 22 g fat and 3 g fibre per serving.

Ingredients

For the pasta

¾ lb (340 g) rigatoni pasta
32 oz marinara sauce, up to 48 oz for saucier pasta (907 g to 1.36 kg)
3 cups shredded mozzarella cheese (339 g), divided
⅓ cup grated Parmesan cheese (33 g), divided

For the breaded chicken

2 small boneless, skinless chicken breasts
¾ cup all-purpose flour (90 g)
2 tsp seasoned salt (12 g)
¼ tsp black pepper (0.5 g)
2 large eggs
1½ cups Italian breadcrumbs (162 g)
¾ cup vegetable oil (180 ml)
2 tbsp butter (28 g)

For garnish

Fresh parsley, chopped

Method

1
Cook the pasta: bring a large pot of salted water to a boil. Cook the rigatoni 1 minute less than al dente according to the package directions. Drain and return to the pot. Toss with 32 oz marinara sauce, 2 tbsp Parmesan and 1 cup mozzarella. Set aside.
2
Prepare the chicken: pat the chicken dry and slice into strips about ½ inch (1.25 cm) thick.
3
Set up a breading station: in one bowl, combine the flour, seasoned salt and pepper. In a second bowl, beat the eggs. In a third bowl, add the Italian breadcrumbs.
4
Bread the chicken: dredge each chicken strip in flour, dip in egg, then coat with breadcrumbs. Press gently to adhere.
5
Fry the chicken: heat ¼ inch (6 mm) oil with the butter in a large skillet over medium-high heat. Fry the chicken in batches for 4 minutes per side until golden brown and cooked through. Drain on a paper towel-lined plate, then slice into bite-sized pieces.
6
Preheat and layer: preheat the oven to 375°F (190°C). Grease a 9 x 13 inch baking dish. Add half of the pasta mixture, then half of the chicken, followed by 2 tbsp Parmesan and 1 cup mozzarella.
7
Repeat the layers: add the remaining pasta, chicken and the rest of the Parmesan and mozzarella.
8
Bake uncovered for 25 minutes. For a browner, crispier top, increase the heat to 425°F (220°C) and bake 5 more minutes.
9
Serve: garnish with fresh parsley and serve with garlic bread and a side salad.

From Bobbie's “Bobbie's Dinner Recipes”.