Chicken Parmesan Casserole Recipe -
Chicken Parmesan Casserole Recipe
  • READY IN ABOUT 2 hrs

Chicken Parmesan Casserole

Recipe by  

"Perfect for potluck meals, family gatherings, or in a smaller batch, for a winter comfort food meal for the family. Just my take on traditional Chicken Parmesan. I came up with this for my wife's corporate potluck lunch. She wanted Chicken Parmesan, but it was too difficult to feed 20 people the conventional way. Figured a casserole would work just as well. It did!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 30 mins

    1 hr 55 mins


  1. Fill a large pot 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 has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C), and preheat an oven to 350 degrees F (175 degrees C).
  3. Place the flour, egg, and bread crumbs in 3 separate bowls. 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. Carefully fry the coated chicken in the hot oil in small batches until golden brown and no longer pink in the center, 3 to 4 minutes. Drain the fried chicken over paper towels.
  4. Combine cooked pasta, fried chicken, 1/2 package of mozzarella cheese, and 1/2 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, and empty the contents into the bowl of pasta. Stir to combine. Spread pasta mixture in a large casserole dish, and cover with aluminum foil.
  5. Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle with the remaining 1/2 package of mozzarella cheese and 1/2 cup of Parmesan cheese. Return to the oven, and continue baking until the cheese has melted, about 30 minutes. Remove from the oven, and allow to rest for 5 minutes before serving. Serve hot.
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Jun 01, 2010

with a few little tweeks you can lighten this dish up, such as bake your tenders not deep fry saving lots of calories, but as is this was very tasty.

Most Helpful Critical Review
Sep 02, 2011

this was good! A quick meal to put together. I did not fry my chicken I cooked it in a pan with olive oil, garlic, and onion. I seasoned the chicken with italian seasoning. I think this would be good to add eggplant or zucchini to. Make sure you use you favorite jar sauce. I also cooked mine for 30-40 minutes and it turned out great.

Jun 14, 2010

I didn't want to deep fry the chicken so I browned the chicken in a skillet (no Flour). This turned out great!

Apr 14, 2011

ok first things first I made AS IS. I was nervous about the wine but it made for an incredible sauce. All of our kids came back for seconds. Why 4 stars. I think I would have liked it better if I had just put the cheese on top and ONLY baked for thirty mins. It was a little mushy for my taste. I love a recipe that the kids love though will make again, IT MAKES alot!!!! Do not be afraid of the wine lol it was good Update made as written just cooked in oven 30 mins ABSOLUTELY AWESOME! It is now on a weekly rotation. In a time crunch bought frozen tenders cooked and cut up then added to cooked pasta and sauce SO GOOD!!!!!!

Sep 07, 2011

I bumped up the flavor in my breading by adding more oregano, basil and onion powder. I didn't need a full two cups of oil to fry my chicken pieces in, just enough to cover the bottom of the pan was plenty. I made my own chunky vegetable marinara sauce. This is a little bit of work (but really not as much as you would think--this went quicker than I thought and I even had a gazillion things going on at the same time and was able to pull it of in under 45 minutes) and it does dirty a lot of dishes but the end result is worth it. The extra spices in the breading and the homemade marinara really made this dish extra special. My family yum-ed and mmmm-ed through the whole meal.

Jul 19, 2010

We loved it. Made this last night we loved it. My son who rarely says anything about my cooking said "that is like the best thing you ever made hope you make it again. I baked the chicken instead of fried.

Jul 15, 2010

It was good, I actually bought frozen chicken strips, deep fried them and cut them up instead of breading my own chicken-I was in a time crunch.

Jun 02, 2010

I tried it and it's good, I'll always prefer the 'real thing' but this would be great for a group.


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  • Calories
  • 1122 kcal
  • 56%
  • Carbohydrates
  • 92.2 g
  • 30%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 65.5 g
  • 101%
  • Fiber
  • 7.1 g
  • 28%
  • Protein
  • 38.2 g
  • 76%
  • Sodium
  • 1491 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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