See recipe card at the bottom of post for full ingredient amounts and instructions

Rigatoni Pasta- You can also use penne pasta.
Marinara Sauce- Try my homemade marinara recipe!
Mozzarella Cheese– For best results, shred a block of low moisture mozzarella. It melts the best and tastes the freshest.
Parmesan Cheese– Finely grated into a powder from a block. (For best results.)
Boneless Skinless Chicken Breasts
Flour
Seasoned Salt
Eggs
Italian Breadcrumbs– Preferably homemade
Vegetable Oil
Butter– Gives the chicken a golden color
Fresh Parsley– To garnish.

How to Make it
BOIL THE RIGATONI.
Cook the rigatoni for 1 minute less than the al dente point. Drain.

PREPARE THE CHICKEN.
Slice the chicken breast into thinner strips. Season it and coat it in flour, egg, and breadcrumbs. Fry it until golden brown. Slice into bite-sized pieces.

ASSEMBLE THE CASSEROLE.
Combine the rigatoni and marinara sauce. Pour half into a 9 x 13 baking dish. Top with half of the chicken and cheese.

Add the rest of the rigatoni. Top with remaining chicken and cheese.

Bake uncovered for 25 minutes. If you prefer a browner, crisper top, increase heat to 425 and bake for about 5 more minutes.

Shortcuts:
USE FROZEN CHICKEN TENDERS
Frozen chicken tenders are a great way to make this recipe in a short amount of time.
Let them sit out at room temperature for about 5 minutes and carefully slice them into smaller strips prior to adding to the casserole.
No modifications to the baking temperature or cooking time should be required.
USE LEFTOVER ROTISSERIE CHICKEN
This recipe is a perfect way to use up leftover rotisserie chicken and cut out the time it takes to bread the chicken cutlets.
To add some crunch, combine 1 cup of breadcrumbs with 1/3 cup melted butter. Sprinkle it over the top of the casserole and bake at 375° F for the last 10 minutes of baking.

PRO Tips For Chicken Parmesan Casserole