1-Getting started with this chicken parmesan casserole is simple and fun: Begin by boiling water and cooking ¾ pound of rigatoni pasta for 1 minute less than al dente, then drain it. This step ensures the pasta doesn’t get too soft during baking, keeping the texture just right.

2-Next: toss the cooked rigatoni with 32 ounces of marinara sauce, 2 tablespoons of grated Parmesan cheese, and 1 cup of shredded mozzarella cheese; set it aside for now. This mixture forms the base of your casserole and adds that essential cheesy flavor.

3-Preparing the Chicken: Prepare the chicken by patting dry 2 small boneless skinless chicken breasts and slicing them into ½-inch strips. Set up a breading station with one bowl containing ¾ cup flour mixed with 2 teaspoons seasoned salt and ¼ teaspoon pepper, another with 2 whisked eggs, and a third with 1 ½ cups Italian breadcrumbs.

4-Dredge the chicken strips in the flour mixture, then dip them in the eggs, and finally coat them with the breadcrumbs; gently flatten the coated strips. Heat ¾ cup vegetable oil and 2 tablespoons butter in a pan over medium-high heat, then fry the chicken strips in batches for about 4 minutes per side until golden brown.

5-Place the cooked chicken on paper towels to absorb excess oil and slice it into bite-sized pieces. For more advanced tips, check out our guide to creative baking variations that might inspire your next meal.

6-Assembling and Baking: Preheat your oven to 375°F and lightly grease a 9 x 13-inch baking dish. Layer half of the rigatoni mixture into the dish, top with half of the cooked chicken, 2 tablespoons of grated Parmesan cheese, and 1 cup of shredded mozzarella cheese. Add the remaining rigatoni, chicken, grated Parmesan cheese, and shredded mozzarella cheese on top.

7-Bake uncovered for 25 minutes; for a crisper top, increase the heat to 425°F and bake for about 5 more minutes. Once done, garnish with fresh parsley and serve. This method ensures a bubbly, golden finish that’s hard to resist.