* Ingredients :
Prepare the pasta
Boil water and cook the rigatoni for 1 minute less than al dente - (Refer to package for cooking time).
When the pasta is ready, drain it and return it to the pan. Mix with 32 oz. of sauce, 1/3 of the parmesan and 1 cup of mozzarella. Put aside.
Prepare the chicken
Pat the chicken dry with paper towel and cut into strips about ½ inch thick.
Create an assembly line to bread chicken:
Bowl #1: 3/4 cup flour + 2 tsp seasoned salt + 1/4 tsp pepper.
Bowl #2: 2 beaten eggs.
Bowl #3: 1.5 cups breadcrumbs
Dip the chicken in the flour mixture, then briefly in the beaten eggs, then smother them in the breadcrumb mixture until completely coated. Use your palms to gently flatten the chicken a bit more once it's coated in the breadcrumbs.
Add ¼ inch of oil to a skillet with the butter, which helps give the chicken a golden color. Turn over medium-high heat.
Once the pan is heated, use kitchen tongs to carefully lower the chicken into the oil, you will need to cook the strips in batches. Cook for about 4 minutes on each side, until golden brown. You may need to add more oil as the chicken cooks.
Place the cooked strips on a plate lined with paper towel. Paper towels soak up excess oil, leaving you with a crispier chicken.
Cutting strips to pieces.
Assemble the casserole and cook
Preheat oven 375 degrees.
Lightly greased 9 x 13 inch casserole dish. Adding half of rigatoni/sauce mixture. Top with half of the chicken strips, 1/3 of the Parmesan and 1 cup of mozzarella cheese.
Add the remaining rigatoni. Add the chicken strips and the rest of the parmesan and mozzarella.
Baking uncovered for 25 min. If you prefer a browner, crispier top, increase the heat to 425 and cook for about 5 minutes longer.
Garnish with fresh parsley. Serve with homemade cheesy garlic bread and Enjoy!
