Description
Discover the ultimate comfort food with our Chicken Parmesan Casserole recipe. Learn how to create a delicious and easy twist on a classic dish today!
Ingredients
- – ¾ pound (340 g) rigatoni pasta
- – 32 oz. (946 ml) marinara sauce, or up to 48 oz. (1420 ml) for saucier pasta
- – 3 cups (300 g) shredded mozzarella cheese, divided
- – 1/3 cup (40 g) grated plant-based Parmesan cheese, divided
- – 2 small boneless skinless chicken breasts
- – ¾ cup (90 g) all-purpose flour
- – 2 teaspoons (10 ml) seasoned salt
- – 1/4 teaspoon (1 ml) pepper
- – 2 eggs
- – 1 ½ cups (150 g) breadcrumbs
- – ¾ cup (180 ml) vegetable oil
- – 2 Tablespoons (28 g) plant-based butter
- – Fresh Parsley, to garnish
Instructions
- While waiting for the pasta water to heat up and the rigatoni to cook, prepare the chicken by coating it.
- Bring a pot of water to a boil and cook the rigatoni until it’s just shy of al dente—check the package for the timing.
- Once the pasta is cooked, drain it and return it to the pot. Mix it with 32 oz. of marinara sauce, 2 tablespoons of Parmesan, and 1 cup of mozzarella. Set aside.
- Dry the chicken breasts with paper towels and slice them into strips about half an inch thick.
- Set up a breading station:
- Bowl #1: Combine flour, seasoned salt, and pepper.
- Bowl #2: Beat the eggs.
- Bowl #3: Place breadcrumbs.
- Coat the chicken strips first in the flour mixture, then dip them in the beaten eggs, and finally cover them thoroughly with breadcrumbs. Gently press the chicken strips with your hands to ensure the breadcrumbs adhere.
- In a pan, pour in enough oil to reach ¼ inch depth and add the butter for a golden hue. Heat on medium-high.
- Once the oil is hot, carefully place the chicken strips in the pan using tongs, cooking them in batches. Fry each side for roughly 4 minutes until they achieve a golden color. Add more oil if necessary as you fry.
- Transfer the fried chicken to a plate lined with paper towels to absorb any extra oil, resulting in a crunchier texture.
- Cut the chicken strips into small, bite-sized pieces.
- Set the oven to 375°F to preheat.
- Lightly oil a 9 x 13-inch baking dish. Layer half of the pasta and sauce mixture in it. Sprinkle with half of the chicken pieces, 2 tablespoons of Parmesan, and 1 cup of mozzarella.
- Top with the remaining pasta, followed by the rest of the chicken, and sprinkle the remaining Parmesan and mozzarella over the top.
- Bake in the oven without a cover for 25 minutes. If you prefer a more browned, crispy top, increase the temperature to 425°F and bake for an additional 5 minutes.
- Finish by sprinkling fresh parsley on top. Pair with Garlic Bread with Cheese and serve!
