Chicken Parmesan Pasta Casserole

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Lightly grease a 9x13-inch casserole dish.

Step 3 -Cook the rigatoni in boiling water for 1 minute less than needed for al dente according to the package directions.

Step 4 -Drain the pasta and add it back to the pot.

Step 5 -Toss the pasta with the marinara, 1/3 of the parmesan, and 1 cup of the mozzarella.

Step 6 -Pat the chicken breasts dry with a paper towel and cut them into 1/2-inch-thick strips.

Step 7 -Add the flour, the seasoned salt, and the pepper to a shallow bowl.

Step 8 -Whisk the eggs in a second shallow bowl.

Step 9 -Add the breadcrumbs to a third shallow bowl.

Step 10 -Dredge the chicken strips in the flour mixture, then in the whisked eggs, and then in the breadcrumb mixture until they are completely covered.

Step 11 -Add the vegetable oil and the butter to a pan and heat over medium-high heat.

Step 12 -In batches, carefully add the chicken strips to the hot oil and cook until they are golden-brown and their internal temperature reaches 165 degrees F, about 4 minutes per side.

Step 13 -Continue the pan-frying until all the chicken strips are cooked, adding more oil as needed.

Step 14 -Place the chicken strips on a paper-towel-lined plate to drain.

Step 15 -Slice the strips into smaller bite-size pieces.

Step 16 -Add 1/2 of the rigatoni and the sauce mixture to the prepared casserole dish.

Step 17 -Add 1/2 of the chicken pieces on top of the sauce, then top with 1/3 of the parmesan and 1 cup of the mozzarella.

Step 18 -Repeat the layers ending with the remaining cheese.

Step 19 -Bake the casserole, uncovered, until the pasta reaches al dente and the cheese has melted, about 25 minutes.

Step 20 -Garnish the casserole with the parsley and serve.