Make this easy Chicken Parmesan Casserole with homemade crispy chicken, frozen chicken tenders, or with leftover rotisserie chicken! Add in some pasta and lots of mozzarella and Parmesan cheese!
When you combine super crispy breaded chicken with rigatoni, warm marinara sauce, and loads of hot melted mozzarella and Parmesan cheese, good things happen.
Ingredients
- ¾ pound rigatoni pasta
- 32 oz. marinara sauce
- 3 cups mozzarella cheese, shredded & separated
- 1/3 cup Parmesan cheese, finely grated
- 2 small boneless skinless chicken breasts
- ¾ cup flour
- 2 teaspoons seasoned salt
- 1/4 teaspoon pepper
- 2 eggs
- 1 ½ cups Italian breadcrumbs
- ¾ cup vegetable oil
- 2 Tablespoons butter
- Fresh Parsley, to garnish
 |
| Chicken Parmesan Casserole |
Instructions
Tip: Bread the chicken while you wait for your pasta water to boil and for the pasta to cook.
Prepare the Pasta
- Boil water and cook the rigatoni for 1 minute less than al dente- (Refer to package for cooking time).
- When the pasta is ready, drain it add it back to the pot. Toss with 32 oz. of sauce, 1/3 of the Parmesan cheese, and 1 cup of the mozzarella. Set aside.
- Prepare the chicken
- Pat the chicken dry with paper towels and cut into strips about ½ inch thick.
- .....
- ........
Full recipe source: https://thecozycook.com/
Comments