Chicken Parmesan Casserole
When you integrate incredible crispy breaded fowl with rigatoni, warm marinara sauce, and loads of hot melted mozzarella and Parmesan cheese, exact matters show up.
Personally, I like to use sparkling fowl and bread it myself.
I recognise that can be a manner, so I tend to bread a ton of chook suddenly and freeze it for future food. Breaded fowl (earlier than or after baking/frying), freezes extraordinary properly.
Rigatoni Pasta- You can also use penne pasta.
Mozzarella Cheese– For pleasant consequences, shred a block of low moisture mozzarella. It melts the quality and tastes the freshest.
Parmesan Cheese– Finely grated into a powder from a block. (For great effects.)
Boneless Skinless Chicken Breasts
Italian Breadcrumbs– Preferably homemade
Butter– Gives the fowl a golden coloration
Fresh Parsley– To garnish.
How to Make it
Boil the Rigatoni.
Cook the rigatoni for 1 minute much less than the al dente point. Drain.
Prepare the Chicken.
Slice the hen breast into thinner strips. Season it and coat it in flour, egg, and breadcrumbs. Fry it until golden brown. Slice into bite-sized portions.
Assemble the Casserole.
Combine the rigatoni and marinara sauce. Pour 1/2 into a 9 x thirteen baking dish. Top with 1/2 of the chicken and cheese.
Add the relaxation of the rigatoni. Top with ultimate bird and cheese.
Cover and bake at 375° for 15 minutes, then find and bake for 25 minutes.
Use Frozen Chicken Tenders
Frozen bird tenders are a incredible way to make this recipe in a quick amount of time.
Let them sit down out at room temperature for about five minutes and punctiliously slice them into smaller strips previous to adding to the casserole.
No modifications to the baking temperature or cooking time must be required.
Use Leftover Rotisserie Chicken
This recipe is an ideal manner to deplete leftover rotisserie fowl and cut out the time it takes to bread the chicken cutlets.
To add a few 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 closing 10 mins of baking.
PRO Tips For Chicken Parmesan Casserole
I also prefer to bread big quantities of chook without delay and freeze it for clean weekday chicken Parmesan.
Rao’s marinara sauce is first-rate with this casserole and is well worth the price.
This casserole may be assembled up to 2 days ahead of time.
Before baking, allow it take a seat out at room temperature for 30 minutes.
Cover and bake at 375°F for 15 mins. Remove cowl and bake for 25 greater minutes.
Store leftovers in an airtight container for up to a few days.
This pasta freezes well and reheats high-quality if defrosted within the refrigerator in a single day prior to microwaving or baking.
You may additionally want to spoon additional sauce on it before reheating to prevent the pasta from turning into dry.
0.05 teaspoon pepper
6.4 oz. marinara sauce
0.15 cup vegetable oil
0.07 cup Parmesan cheese, finely grated
0.4 Tablespoons butter
0.4 small boneless skinless chicken breasts
0.15 cup flour
0.6 cups mozzarella cheese, shredded & separated
0.4 teaspoons seasoned salt
0.15 pound rigatoni pasta
0.3 cups Italian breadcrumbs
Fresh Parsley, to garnish
Tip: Bread the chook at the same time as you look forward to your pasta water to boil and for the pasta to cook.
Prepare the Pasta
Boil water and cook the rigatoni for 1 minute less than al dente- (Refer to bundle for cooking time).
When the pasta is ready, drain it add it lower back to the pot. Toss with 32 oz. Of sauce, 1/3 of the Parmesan cheese, and 1 cup of the mozzarella. Set apart.
Prepare the fowl
Pat the chicken dry with paper towels and reduce into strips about ½ inch thick.
Create an meeting line for breading the fowl:
Bowl #1: three/4 cup flour + 2 tsp seasoned salt + 1/4 tsp pepper.
Bowl #2: 2 whisked eggs.
Bowl #3: 1.Five cups breadcrumbs
Dredge the bird in the flour mixture, then briefly inside the whisked eggs, then smother them within the breadcrumb combination until completely blanketed. Use your fingers to softly flatten the fowl a bit bit more as soon as it’s covered within the breadcrumbs.
Add ¼ inch of oil to a pan together with the butter, which facilitates deliver the chook a golden color. Turn to medium-high heat.
Once the pan is heated, use kitchen tongs to cautiously lower the bird into the oil, you’ll want to cook the strips in batches. Cook for about 4 minutes according to side, until golden brown. You might also want to add more oil as the bird chefs.
Place the cooked strips on a paper towel coated plate. The paper towels take in the excess oil, leaving you with crispier fowl.
Slice the strips into smaller bite-sized pieces.
Assemble the Casserole and Bake
Preheat the oven to 375 stages.
Lightly grease a nine x thirteen inch casserole dish. Add half of of the rigatoni/sauce mixture. Top with 1/2 of the hen strips, 1/3 of the Parmesan cheese, and 1 cup of mozzarella cheese.
Add the final rigatoni. Add the chook strips and the last Parmesan and mozzarella cheese.
Bake uncovered for 25 mins. If you opt for a browner, crisper pinnacle, boom warmness to 425 and bake for approximately 5 more minutes.
Garnish with fresh parsley. Serve with Cheesy selfmade garlic bread and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This pasta also freezes properly and reheats pleasant if defrosted inside the fridge in a single day previous to microwaving or baking.
You may need to spoon extra sauce on it earlier than reheating to prevent the pasta from becoming dry.
This casserole may be assembled up to 2 days beforehand of time.
Before baking, allow it take a seat out at room temperature for half-hour.
Cover and bake at 375°F for 15 minutes. Remove cover and bake for 25 extra mins.
Use Frozen Chicken Tenders
Frozen fowl tenders are a exquisite manner to make this recipe in a short quantity of time.
Let them sit down out at room temperature for about 5 minutes and thoroughly slice them into smaller strips previous to including to the casserole.
No adjustments to the baking temperature or cooking time need to be required.
Use Leftover Rotisserie Chicken
This recipe is a really perfect manner to burn up leftover rotisserie hen and cut out the time it takes to bread the chook cutlets.
To upload a few 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 ultimate 10 minutes of baking.