Chicken Parmesan Casserole Recipe

4      Reviews by:    Bobbie Jones   Chicken Parmesan Casserole Recipe uses pasta, Parmesan cheese, mozzarella cheese, chicken, flour, seasoned salt, pepper, eggs, Italian breadcrumbs, oil, butter, and parsley in creating this tasty chicken Parmesan casserole recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Northeastern    Servings:6 Nutrition facts:641 calories29.1 grams fat Print Preview Rate This Recipe Prep Time:   30 Minutes Cook Time:   40 Minutes Total Time:   1 Hour 10 Minutes

INGREDIENTS

• 3/4 pound rigatoni pasta
• 32 ounces marinara sauce
• 1/3 cup Parmesan cheese, finely grated and divided
• 3 cups mozzarella cheese, shredded and divided
• 2 small chicken breasts, boneless, skinless, and sliced into 1/2-inch thick strips
• 3/4 cup flour
• 2 teaspoons seasoned salt
• 1/4 teaspoon pepper
• 2 eggs, beaten
• 1 1/2 cups Italian breadcrumbs
• 3/4 cup vegetable oil, more as needed
• 2 tablespoons butter
• fresh parsley, to garnish

DIRECTIONS

• Prepare the rigatoni following the package instructions, cooking for about 1 minute less than al dente. Toss the pasta with your marinara sauce, about 1/3 of the Parmesan cheese, and 1 cup of the mozzarella. Then, set it aside.
• In a bowl, combine the flour, seasoned salt, and pepper. In another bowl pour the beaten eggs. In the third bowl, add the breadcrumbs. Move the chicken through the assembly line, first coating the chicken in the flour mixture, then dip the breasts in the beaten eggs, and finally cover them in the breadcrumb mixture until they are completely covered. Use your palms and fingers to lightly press the breadcrumbs into the chicken breasts. Once all the chicken is coated in breadcrumbs, set them aside.
• Place the oil and butter in a heavy skillet over medium-high heat. When the oil is hot carefully lower the chicken into the skillet. Fry the strips in batches. Cook the breasts until golden brown, about 4 minutes per side. You might need to add oil in between the batches to maintain the depth. Move the fried strips to a paper towel-lined plate or pan, to help absorb the oil and create crispier chicken.
• Slice the fried and drained strips into smaller pieces. Preheat the oven to 375 degrees F. Grease a 9x13 inch oven-safe dish. Add half of the pasta and sauce mixture to the greased dish. Place the chicken strips on top, then add 1/3 of the parmesan cheese, and 1 cup of the mozzarella. Top it with the remaining rigatoni and sauce mixture, the rest of the chicken strips, and the remaining cheeses. Bake the dish uncovered for around 25-35 minutes. If you want a crisper top, increase the heat to 425 degrees F, and bake for about 5 more minutes. Sprinkle with fresh parsley and serve hot.

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