Chicken Parmesan Casserole features bite-sized pieces of breaded chicken, pasta, Ragu® Homestyle Sauces, Parmesan cheese, and mozzarella cheese.
My kids love pasta! It is the most requested dish in my kitchen, and has been for many years. I am always experimenting with new dishes, and this Chicken Parmesan Casserole was a huge hit!
Making pasta at my house is quick and easy. Sometimes we make a simpler dish by just cooking pasta and mixing it with Ragu® Sauces. It takes literally minutes to have dinner on the table!
Other times we make our pasta dish a little more complex, like this Chicken Parmesan Casserole. But let me just say that this dish is also easy, and pretty quick.
I remember feeding spaghetti to my kids when they were still in their high chairs. They would get it into their hair and all over their cute little faces. Such great memories!
When my oldest daughter was a teenager, we ate pasta every Wednesday night. I would take her and a van load of teenagers to church and they all gathered at my house for a pasta dinner before I took them to church. In keeping with that tradition, we still eat pasta at least once a week.
I have never made homemade pasta sauce because the people at Ragu have it figured out. I know that their sauce is yummy, and why waste all that time and money to try and find, or develop, a recipe for pasta sauce?
Plus, the new Ragu® Homestyle Thick & Hearty Sauce turns our everyday pasta dish into one that tastes like we ordered it out. That is another thing I love about making pasta, I can use different varieties of Ragu sauce to make different dishes, giving each type of dish its own unique flavor.
Ragu Homestyle Sauce comes in 5 varieties, as well as many other types and varieties, making the possibilities nearly endless when it comes to making different dishes. Ragu also has some easy and delicious recipes on their website.
Adapted from The Recipe Critic
- 1 pound rigatoni (or other bite-sized pasta)
- 1 1/2 pounds thin sliced boneless, skinless chicken breasts
- 1/2 cup flour (see notes)
- 2 eggs
- 1/2 cup Italian style bread crumbs (see notes)
- 1/2 cup grated Parmesan cheese (see notes)
- olive oil
- 1 jar Ragu® Homestyle Thick & Hearty Traditional Sauce
- 1/2 jar Ragu® Homestyle Thick & Hearty Roasted Garlic Sauce
- 2 cups shredded mozzarella cheese, divided
- 1/3 cup Parmesan cheese (see notes)
- Preheat oven to 350°. Coat a 9" X 13" casserole dish with cooking spray.
- Cook pasta according to package directions for the least time specified, drain.
- Mix bread crumbs and grated Parmesan cheese in a shallow dish. Place flour and eggs in separate shallow dishes. Dredge chicken in flour, then egg, then bread crumb mixture. Let rest on a plate while you heat about 1/8 inch olive oil in a nonstick skillet over medium-high heat. Cook chicken until browned on both sides and no longer pink, about 3-5 minutes per side. Cut into bite-sized pieces.
- In a large bowl, mix the pasta, chicken, Ragu pasta sauces, and 1 cup of the mozzarella cheese. Pour into casserole dish, cover with foil and bake for 30 minutes. Uncover, top with remaining 1 cup of mozzarella and 1/3 cup Parmesan cheese. Bake unitl cheese is melted, about 10 minutes.
The amount of flour and bread crumb mixture you will need depends on the size of your chicken breasts. These measurements may be off a little if your pieces of chicken aren't the same sizes as mine were. So just use enough flour to dredge each piece through. The bread crumb/Parmesan cheese mixture is equal parts bread crumbs and cheese, so just keep that in mind if you need more or less than I did. I cooked my chicken in batches, adding more olive oil to the skillet if necessary. I mixed the pasta, chicken, sauce, and cheese together in the Dutch oven I cooked the pasta in. I used two different kinds of Parmesan cheese. One-half cup of the grated kind that you find in the refrigerated section of the grocery store, and 1/3 cup of the kind that comes in a shaker that you find on the pasta aisle of the grocery store. You could use all of one kind or the other. If I did that, I would use all of the type that is found in the refrigerated section.
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