Love the classic flavors of Chicken Parmesan but don’t want the fuss of plating individual cutlets? This easy Chicken Parmesan Casserole has all the comforting taste and texture of the original—crispy breaded chicken, melty mozzarella, tangy marinara—baked together in one delicious, family-friendly dish that’s ready in just 30 minutes!
❤️ Why You’ll Love This Recipe
- Crispy, golden chicken – not just shredded chicken like most casseroles!
- Baked, not complicated – all the classic flavors of Chicken Parm without the extra dishes.
- Kid-approved – the whole family will devour it.
- Perfect for weeknights – done in 30 minutes from start to finish!
If you’re a fan of cozy casseroles, check out my Baked Spaghetti and Meatballs or Italian Meatloaf next. And don’t forget a side of Easy Garlic Bread to complete the meal!
🛒 Ingredients & Substitutions
- Chicken Breast – Boneless, skinless breasts work best. Use thin-sliced to save prep time!
- Flour, Egg, Breadcrumbs – Classic breading trio. No eggs? Use melted butter or heavy cream.
- Parmesan Cheese – The canned stuff works great for breading.
- Rotini Pasta – Or any short-cut pasta you have on hand.
- Spaghetti Sauce – Use your favorite jarred brand.
- Mozzarella Cheese – Freshly shredded melts best, but pre-shredded works in a pinch.
- Garlic Powder & Dried Oregano – Boosts flavor and adds a savory kick.
- Vegetable Oil – For pan-frying the chicken.
- Fresh Parsley – Optional garnish, but adds a pop of color and freshness.
👩🍳 How to Make Chicken Parmesan Casserole
- Prep Pasta: Cook rotini one minute less than al dente. Toss with a bit of olive oil, salt, and pepper.
- Bread the Chicken:
- Slice chicken breasts in half lengthwise.
- Set up three shallow bowls: flour, beaten egg, and breadcrumbs mixed with ¼ cup Parmesan and seasoning.
- Dredge chicken in flour, dip in egg, and coat in breadcrumb mix.
- Pan-Fry:
- Heat oil in a large sauté pan over medium heat.
- Fry chicken 3–4 minutes per side until golden and cooked through. Set aside.
- Assemble the Casserole:
- Add cooked pasta, spaghetti sauce, 4 oz. mozzarella, and ½ cup Parmesan to a baking dish.
- Stir to combine.
- Top with Chicken:
- Slice fried chicken and arrange on top of the pasta.
- Sprinkle with remaining mozzarella.
- Bake:
- Bake at 350°F for 5–7 minutes or until heated through and cheese is melted.
- Broil for 1–2 minutes for a golden top (optional).
- Garnish & Serve: Top with chopped parsley and extra Parmesan if desired.
🍽 Pro Tips for Success
- Avoid soggy chicken: Make sure to get a deep golden crust when frying so it stays crispy in the casserole.
- One pan wonder: If you have an oven-safe sauté pan, you can go from stovetop to oven to table in one dish!
- Control the heat: If your chicken browns too fast, turn the heat down so it cooks evenly inside and out.
✋ Breading Without the Mess
Use the “dry hand/wet hand” method:
- Left (dry) hand: for flour and breadcrumbs.
- Right (wet) hand: for egg dip.
This keeps your fingers from getting coated in gunk while breading the chicken.
❓ Frequently Asked Questions
Is Chicken Parmesan always served with pasta?
Traditionally, yes—often with spaghetti. In this casserole, pasta is baked in, making it even easier to enjoy!
How do you keep Chicken Parmesan crispy in a casserole?
Fry the breaded chicken until deeply golden brown. A crisp crust holds up much better in the oven and resists getting soggy in the sauce.
🧀 Recipe Variations
- Swap rotini for penne or rigatoni.
- Add red pepper flakes for a spicy kick.
- Use marinara with basil for extra flavor.
- Add sautéed mushrooms or spinach for more veggies.
🥶 Storage & Reheating
To Store:
Cool completely, then refrigerate in an airtight container for up to 4 days.
To Reheat:
Warm in a 350°F oven, covered with foil, until heated through (about 15–20 minutes). Or microwave individual portions.
📌 Parmesan Chicken Casserole Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 8–10
Category: Main Dish
Cuisine: American/Italian
Method: Stove + Oven
📝 Ingredients
- 1 lb. boneless, skinless chicken breasts
- ¼ cup all-purpose flour
- 1 egg
- Heaping ¼ cup Italian breadcrumbs
- ¾ cup grated Parmesan, divided (plus extra for garnish)
- 16 oz. rotini pasta
- 4 cups spaghetti sauce
- 1 tsp dried oregano
- ½ tsp garlic powder
- 16 oz. shredded mozzarella
- Vegetable oil for frying
- Fresh parsley for garnish
🔪 Instructions
- Preheat oven to 350°F.
- Cook pasta 1 minute less than al dente. Toss with olive oil, salt, and pepper.
- Slice chicken breasts in half lengthwise.
- Set up breading stations:
- Flour
- Beaten egg
- Breadcrumbs + ¼ cup Parmesan + seasoning
- Bread chicken: flour → egg → breadcrumb mix.
- Heat oil in a sauté pan. Fry chicken 3–4 minutes per side until golden and cooked through.
- In a baking dish, mix pasta, spaghetti sauce, ½ cup Parmesan, and 4 oz. mozzarella.
- Slice chicken and place over pasta. Top with remaining mozzarella.
- Bake for 5–7 minutes until cheese melts. Broil for a golden top, if desired.
- Garnish with parsley and serve warm.