Chicken Parmesan Casserole Pressure Cooker Recipe
This comforting chicken parmesan casserole is made effortlessly in a pressure cooker, combining crispy breaded chicken with saucy rigatoni, mozzarella, and Parmesan for a flavorful all-in-one meal.
Equipment
- 1 Mixing bowl For preparing cheese and sauce mixture
Ingredients
Main Ingredients
- 1 lb Rigatoni pasta
- 48 oz Marinara sauce homemade or store-bought
- 2 cups Mozzarella cheese shredded, low moisture
- 1 cup Parmesan cheese grated
- 4 Chicken breasts skinless, boneless, cut into strips
- 1 cup Flour mixed with seasoned salt and pepper
- 2 Eggs whisked
- 2 cups Italian breadcrumbs
- ½ cup Vegetable oil
- 2 tablespoon Butter
Instructions
Cooking Instructions
- Boil water and cook rigatoni pasta a minute less than al dente.
- Drain and combine pasta with marinara, Parmesan, mozzarella. Set aside.
- Create breading station: one bowl flour with seasoning, one whisked eggs, one breadcrumbs.
- Dry chicken strips, dredge in flour, dip in eggs, coat with breadcrumbs and flatten slightly.
- Fry chicken in vegetable oil around 4 minutes per side until golden. Drain on paper towels.
- Cool and slice chicken smaller for casserole layers.
- Grease 9x13 inch baking dish and layer half the pasta, half chicken, sprinkle of cheeses.
- Add remaining pasta, chicken, and more cheese to create second layer.
- Bake uncovered at 375°F for 25 minutes.
- For crispier top, increase temperature to 425°F and bake 5 more minutes.
- Garnish with parsley and serve with cheesy garlic bread.
- Enjoy warm for best flavor and texture.
Notes
Use rotisserie chicken to skip breading or freeze assembled dish for later. Reheat with extra marinara to retain moisture.