Chicken Parmesan Casserole Bake (Print Version)

# Ingredients:

→ Pasta

01 - 340 grams rigatoni pasta

→ Sauce and Cheese

02 - 900 milliliters marinara sauce
03 - 340 grams whole milk, low-moisture mozzarella cheese, shredded, divided
04 - 35 grams Parmesan cheese, grated, divided

→ Chicken

05 - 2 small boneless, skinless chicken breasts

→ Breading

06 - 95 grams all-purpose flour
07 - 2 teaspoons seasoned salt
08 - 0.25 teaspoon ground black pepper
09 - 2 large eggs
10 - 150 grams Italian breadcrumbs

→ For Frying

11 - 180 milliliters vegetable oil
12 - 28 grams unsalted butter

→ Finishing

13 - Fresh parsley, chopped, for garnish

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook rigatoni 1 minute less than the minimum time for al dente, according to package instructions. Drain and return pasta to the pot. Toss with 900 milliliters marinara sauce, 2 tablespoons Parmesan cheese, and 1 cup (about 115 grams) mozzarella cheese. Set aside.
02 - Pat chicken breasts dry and cut them into strips approximately 1.25 centimeters thick. Prepare three shallow bowls: one with flour, seasoned salt, and pepper; the second with whisked eggs; the third with breadcrumbs. Dredge chicken strips in flour mixture, then dip in egg, then coat thoroughly in breadcrumbs. Gently flatten strips with your palms after coating.
03 - Heat vegetable oil and butter in a skillet over medium-high until oil reaches 180°C. Fry chicken strips in batches, about 4 minutes per side, until golden and cooked through. Transfer to a paper towel–lined plate to drain excess oil. Slice into bite-sized pieces once cooled slightly.
04 - Preheat oven to 190°C. Lightly grease a 23 x 33 cm baking dish. Spread half of the pasta mixture into dish, top with half of the chicken, 2 tablespoons Parmesan, and 1 cup (about 115 grams) mozzarella. Add remaining pasta, then top with remaining chicken, Parmesan, and mozzarella.
05 - Bake uncovered for 25 minutes. For a crisper and browner top, increase oven temperature to 220°C and bake an additional 5 minutes. Garnish with freshly chopped parsley and serve hot.

# Notes:

01 - For optimal melting, use whole milk, low-moisture mozzarella shredded fresh from a block.
02 - Leftovers can be refrigerated in an airtight container for up to 3 days or frozen, ideally thawed overnight before reheating.
03 - The casserole can be assembled up to 2 days in advance; bring to room temperature before baking.
04 - To save time, substitute fried chicken with sliced frozen chicken tenders or leftover rotisserie chicken; for extra crunch, top with a mixture of breadcrumbs and melted butter during the last 10 minutes of baking.

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