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Chicken Parmesan Pasta Casserole
Ingredients
  • ¾ pound rigatoni pasta
  • 1 (32-ounce) jar marinara sauce
  • ⅓ cup parmesan cheese, finely grated, divided
  • 3 cups mozzarella cheese, shredded, divided
  • 2 small chicken breasts, boneless and skinless
  • ¾ cup flour
  • 2 teaspoons seasoned salt
  • ¼ teaspoon pepper
  • 2 eggs
  • 1 ½ cups Italian breadcrumbs
  • ¾ cup vegetable oil, plus more to taste
  • 2 tablespoons butter
  • fresh parsley, to taste, for garnish
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