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Chicken Parmesan Casserole
Ingredients
  • ¾ pound rigatoni pasta
  • 32 oz. marinara sauce, or up to 48 oz. for saucier pasta
  • 3 cups mozzarella cheese, shredded & separated
  • ⅓ cup Parmesan cheese, finely grated
  • 2 small boneless skinless chicken breasts
  • ¾ cup flour
  • 2 teaspoons seasoned salt
  • ¼ teaspoon pepper
  • 2 eggs
  • 1 ½ cups Italian breadcrumbs
  • ¾ cup vegetable oil
  • 2 Tablespoons butter
  • Fresh Parsley, to garnish
Steps
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