Chicken Parmesan Casserole. Best pasta for chicken parmesan casserole. Any type and shape of pasta works great for this tried and true Chicken Parmesan casserole. My personal favorite is penne because it is dense and thick enough to enjoy the sauce and chicken all together.

Plus, the leftovers hold great—just be sure to cover while reheating to retain moisture. For the most flavorful Chicken Parmesan Casserole, our test kitchen recommends using Rao's marinara sauce. Combining pasta, chicken, mozzarella cheese, marinara sauce, and bread crumbs turns Chicken Parmesan into a delicious casserole. You can cook Chicken Parmesan Casserole using 10 ingredients and 18 steps. Here is how you cook it.

Ingredients of Chicken Parmesan Casserole

You need 18 ounce of package uncorked Rotini Pasta.
Prepare 1/2 pounds of skinless, boneless chicken breasts, cut into bite-size pieces.
You need 1 cup of vegetable oil for frying.
It's 1 cup of flour.
Prepare 1-2 of eggs beaten.
You need 1 cup of Italian seasoned breadcrumbs.
It's 1 tablespoon of garlic powder.
Prepare 1/4 cup of grated Parmesan cheese.
It's 32 ounce of jar marinara sauce (usually a recipe on this post).
Prepare 1/4 cup of dry red wine.

Bring a large pot of water to a boil and add the salt. Add the penne and cook, stirring occasionally, until tender but still firm to the bite. Mix the garlic powder into the bread crumbs. Working in batches, coat the chicken breast in the flour, then dip them in the egg, and finally coat with the bread crumbs.

Chicken Parmesan Casserole instructions

Fill a large part with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini and return to a boil..
Cook uncovered, stirring occasionally, until the pasta is cooked through, but is still firm to the bite, this will be approximately 8 minutes..
Drain well in a colander set in the sink.
Heat the oil in a large saucepan until about 375°F (1 90°C).
Preheat the oven to 350°F (1 75°C).
Place the flour, egg, and breadcrumbs in 3 separate bowls..
Mix the garlic powder into the breadcrumbs..
Working in batches, coat the chicken breasts in the flour, then dip into the egg, and finally, with the breadcrumbs..
Carefully fry the coated chicken in the oil in small batches until golden brown no longer printing centre. This will be 3 to 4 minutes..
Drain the fried chicken over paper towels and set aside.
Combine the cooked pasta, fried chicken, half the mozzarella cheese, and half cup grated Parmesan cheese in a large bowl..
Stir in the marinara sauce..
Pour the red wine into the empty marinara sauce jar, cover and shake the jar, then empty the contents into the bowl of pasta..
Stir to combine. Spread pasta mixture in a large casserole dish, cover with aluminium foil..
Bake in the preheated oven for 30 minutes..
Remove the fall and sprinkle with remaining half package mozzarella cheese half cup Parmesan cheese..
Return to the oven, and continue baking until the cheese is melted (about 30 minutes)..
Remove from the oven and allow to rest for about 5 minutes before serving.

Chicken Parmesan Casserole takes all of the flavors we love in our favorite Chicken Parmesan recipe and turns them into a belly warming casserole! Tender chunks of chicken and pasta in a rich tomato sauce. This chicken casserole is topped with mozzarella cheese and a garlic buttery topping for the perfect bite! Rinse and drain the pasta in a colander. Make this easy Chicken Parmesan Casserole with homemade crispy chicken, frozen chicken tenders, or with leftover rotisserie chicken!