Prep Time: 40 mins | Cook Time: 40 mins | Total Time: 1 hr 20 mins | Yield: 5 Servings
Pasta and chicken smothered in a scrumptious sauce; this recipe is one to try! If you have leftover rotisserie chicken, it is perfect for this dish! You can enjoy this dish in about 1 hour and 20 minutes!
Ingredients:
3 c mozzarella cheese, shredded & separated
1 ½ c Italian bread crumbs
32 ounces of marinara sauce
2 Eggs
¾ lb. rigatoni pasta
1/3 c Parmesan cheese, finely grated
¾ c vegetable oil
2 tsp seasoned salt
1/4 tsp pepper
2 small boneless skinless chicken breasts
¾ c flour
Fresh Parsley, to garnish
2 tbsp butter
Directions:
For the Pasta:
Refer to the directions provided on the package of pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.
Add 1/3 of the Parmesan cheese, 32 ounces of marinara sauce, and 1 cup of mozzarella cheese. Stir everything until well incorporated.
For the Chicken and Breading:
Use paper towels to pat dry the chicken, then slice them into 1/2-inch pieces.
In three bowls, add the following:
1st bowl: Mix 2 teaspoons of salt, 3/4 cup of flour, and 1/4 teaspoon of pepper.
2nd bowl: Mix cracked eggs until smooth.
3rd bowl: Add the breadcrumbs.
Coat each chicken slice with the flour mixture, beaten eggs, and breadcrumbs. Remove any excess by shaking it. Repeat the process with the rest of the chicken.
Place a pan on the stove and turn the heat to medium-high. Add butter and 1/4-inch of oil, then allow them to become hot.
Add the coated chicken pieces then cook each side for about 4 minutes or until they become golden brown.
Transfer the chicken pieces onto a clean plate lined with paper towels to drain any excess oil. Slice them into small portions.
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Apply cooking spray to a 9×13-inch casserole dish. Add 1/2 of the rigatoni mixture and spread it evenly.
Add 1/2 of the chicken strips on top of the rigatoni mixture. Make sure to cover the top entirely.
Add Parmesan cheese and 1 cup of mozzarella cheese on top. Repeat the process with the rest of the ingredients until everything is arranged in layers.
Place the casserole dish in the preheated oven and bake the Chicken Parmesan Casserole for about 25 minutes or until done.
Bake for 5 more minutes at 425 degrees F.
Remove from the oven, then sprinkle freshly chopped parsley on top.
Serve with Garlic-cheese bread. Enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.
Feel free to use frozen chicken tenders or Rotisserie chicken for this recipe.
Nutrition Facts:
Calories: 740 kcal, Carbohydrates: 80g, Protein: 42g, Fat: 28g, Saturated Fat: 16g, Cholesterol: 122mg, Sodium: 2645mg, Potassium: 1025mg, Fiber: 6g, Sugar: 12g, Vitamin A: 1388IU, Vitamin C: 13mg, Calcium: 502mg, Iron: 5mg
Ingredients
- 3 c mozzarella cheese, shredded & separated
- 1 ½ c Italian bread crumbs
- 32 ounces of marinara sauce
- 2 Eggs
- ¾ lb. rigatoni pasta
- 1/3 c Parmesan cheese, finely grated
- ¾ c vegetable oil
- 2 tsp seasoned salt
- 1/4 tsp pepper
- 2 small boneless skinless chicken breasts
- ¾ c flour
- Fresh Parsley, to garnish
- 2 tbsp butter
Instructions
For the Pasta:
Refer to the directions provided on the package of pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.
Add 1/3 of the Parmesan cheese, 32 ounces of marinara sauce, and 1 cup of mozzarella cheese. Stir everything until well incorporated.
For the Chicken and Breading:
Use paper towels to pat dry the chicken, then slice them into 1/2-inch pieces.
In three bowls, add the following:
1st bowl: Mix 2 teaspoons of salt, 3/4 cup of flour, and 1/4 teaspoon of pepper.
2nd bowl: Mix cracked eggs until smooth.
3rd bowl: Add the breadcrumbs.
Coat each chicken slice with the flour mixture, beaten eggs, and breadcrumbs. Remove any excess by shaking it. Repeat the process with the rest of the chicken.
Place a pan on the stove and turn the heat to medium-high. Add butter and 1/4-inch of oil, then allow them to become hot.
Add the coated chicken pieces then cook each side for about 4 minutes or until they become golden brown.
Transfer the chicken pieces onto a clean plate lined with paper towels to drain any excess oil. Slice them into small portions.
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Apply cooking spray to a 9×13-inch casserole dish. Add 1/2 of the rigatoni mixture and spread it evenly.
Add 1/2 of the chicken strips on top of the rigatoni mixture. Make sure to cover the top entirely.
Add Parmesan cheese and 1 cup of mozzarella cheese on top. Repeat the process with the rest of the ingredients until everything is arranged in layers.
Place the casserole dish in the preheated oven and bake the Chicken Parmesan Casserole for about 25 minutes or until done.
Bake for 5 more minutes at 425 degrees F.
Remove from the oven, then sprinkle freshly chopped parsley on top.
Serve with Garlic-cheese bread. Enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again. Feel free to use frozen chicken tenders or Rotisserie chicken for this recipe.
