Dredging Process: Dredge each chicken strip first in the flour mixture, then in the whisked eggs, and finally coat thoroughly with breadcrumbs. Press the breadcrumbs into the chicken using your palms to ensure an even coating.
Frying the Chicken: Heat a pan over medium-high heat and add ¼ inch of oil along with a tablespoon of butter. This combination helps achieve a golden, crispy crust. Cook the chicken strips in batches, approximately 4 minutes per side, until golden brown. Place the cooked chicken on a paper towel-lined plate to absorb excess oil.
Assembling the Casserole
With the pasta and chicken prepared, it’s time to assemble the casserole.
Preheat the Oven: Set your oven to 375°F (190°C).
Layering: Lightly grease a 9 x 13 inch casserole dish. Begin by adding half of the rigatoni mixture, spreading it evenly. Top with half of the chicken strips, followed by 1/3 of the Parmesan cheese and 1 cup of mozzarella cheese.
Second Layer: Add the remaining rigatoni mixture, then the rest of the chicken strips. Finish with the remaining Parmesan and mozzarella cheeses.
Baking: Bake the casserole uncovered for 25 minutes. For a crispier top, increase the oven temperature to 425°F (220°C) and bake for an additional 5 minutes.
Final Touches
Once the casserole is baked to perfection, it’s time to add the finishing touches.
Garnish: Sprinkle freshly chopped parsley over the top of the casserole. This adds a fresh, vibrant touch to the dish.
Serving Suggestions: Serve the Chicken Parmesan Casserole with homemade garlic bread for a complete meal. The crispy bread pairs wonderfully with the creamy, cheesy casserole.
