Chicken Parmesan Casserole
Chicken Parmesan Casserole features breaded chicken, pasta, jar sauce, mozzarella, and Parmesan cheeses. A new and delicious way to eat a classic dish!
Servings: 12
Ingredients
- 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
Instructions
- 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.
Notes
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.
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.