Chicken Parmesan Casserole
Chicken Parmesan Casserole

Chicken Parmesan Casserole

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Chicken Parmesan Casserole
Chicken Parmesan Casserole

Chicken Parmesan Casserole – Make this straightforward Rooster Parmesan Casserole with homemade breaded rooster, rooster tenders, or with leftover rotisserie rooster! Add in some pasta and many mozzarellas and Parmesan cheese!

Better of all, you may make this casserole 2 days forward of time!

Rooster Parmesan Casserole

Whenever you mix tremendous crispy breaded rooster with rigatoni, heat marinara sauce, and a great deal of sizzling melted mozzarella and Parmesan cheese, good issues occur.

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Need to hear my three favorite issues about this casserole recipe?

  1. You can also make it as much as 2 days forward of time. Rating!
  2. It’s a good way to make use of leftover breaded rooster.
  3. You should utilize frozen rooster tenders for an incredible shortcut.

Personally, I like to make use of recent rooster and bread it myself.

I do know that may be a course of, so I am likely to bread a ton of rooster suddenly and freeze it for future meals. Breaded rooster (earlier than or after baking/frying), freezes tremendously nicely.

Components

See recipe card on the backside of submit for full ingredient quantities and directions

  • Rigatoni Pasta- It’s also possible to use penne pasta.
  • Marinara Sauce- Attempt my selfmade marinara recipe!
  • Mozzarella Cheese– For finest outcomes, shred a block of low moisture mozzarella. It melts the perfect and tastes the freshest.
  • Parmesan Cheese– Finely grated right into a powder from a block. (For finest outcomes.)
  • Boneless Skinless Hen Breasts
  • Flour
  • Seasoned Salt
  • Eggs
  • Italian Breadcrumbs– Ideally selfmade
  • Vegetable Oil
  • Butter– Provides the rooster a golden coloration
  • Recent Parsley– To garnish.

Find out how to Make it

Boil the Rigatoni.

Prepare dinner the rigatoni for 1 minute lower than the al dente level. Drain.

Put together the Hen.

Slice the rooster breast into thinner strips. Season it and coat it in flour, egg, and breadcrumbs. Fry it till golden brown. Slice into bite-sized items.

Assemble the Casserole.

Mix the rigatoni and marinara sauce. Pour half right into a 9 x 13 baking dish. High with half of the rooster and cheese.

Add the remainder of the rigatoni. High with remaining rooster and cheese.

Cowl and bake at 375° for 15 minutes, then uncover and bake for 25 minutes.

Shortcuts:

Use Frozen Hen Tenders

  • Frozen rooster tenders are an effective way to make this recipe in a brief period of time.
  • Allow them to sit out at room temperature for about 5 minutes and thoroughly slice them into smaller strips previous to including the casserole.
  • No modifications to the baking temperature or cooking time need to be required.

Use Leftover Rotisserie Hen

  • This recipe is an ideal means to make use of leftover rotisserie rooster and reduce out the time it takes to bread the rooster cutlets.
  • So as to add some crunch, mix 1 cup of breadcrumbs with 1/three cup melted butter. Sprinkle it excessive of the casserole and bake at 375° F for the final 10 minutes of baking.

PRO Ideas For Hen Parmesan Casserole

  • I like to make use of my very own self-made breadcrumbs after I bread rooster.
  • I additionally favor to bread massive portions of rooster directly and freeze it for straightforward weekday rooster Parmesan.
  • Rao’s marinara sauce is excellent with this casserole and is valuable at the associated fee.

Make-Forward Technique

  • This casserole will be assembled as much as 2 days forward of time.
  • Earlier than baking, let it sit out at room temperature for 30 minutes.
  • Cowl and bake at 375°F for 15 minutes. Take away the cowl and bake for 25 extra minutes.

Storage

Refrigerating:

  • Retailer leftovers in a hermetic container for as much as three days.

Freezing:

  • This pasta freezes effectively and reheats finest if defrosted within the fridge in a single day previous to microwaving or baking.
  • You could wish to spoon extra sauce on it earlier than reheating to stop the pasta from changing into dry.

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