Prep time: 40 mins | Cook time: 40 mins | Total time: 1 hr 20 mins | Servings: 5
This is an amazing casserole with crispy chicken tenders, pasta, and loads of mozzarella and Parmesan cheese. For this recipe, you are welcome to use either frozen chicken tenders or leftover rotisserie chicken. For the cheese, make sure to use low-moisture, whole milk mozzarella. Freshly shred the cheese from a block as it melts better.
INGREDIENTS :
- ¾ c. vegetable oil
- 2 tbsp butter
- 2 small boneless skinless chicken breasts
- ¾ lb rigatoni pasta
- 32 ounces marinara sauce
- ¾ c. flour
- 1/4 tsp pepper
- 2 tsp seasoned salt
- 2 eggs
- 1 ½ c. Italian bread crumbs
- Fresh Parsley, to garnish
- 3 c. mozzarella cheese, shredded & separated
- 1/3 c. Parmesan cheese, finely grated
DIRECTIONS :
Pasta:
Step 1: Following the package directions, cook the rigatoni in a large pot with boiling water for a minute less than al dente.
Step 2: Drain the pasta when done and return it to the pot. Toss the pasta with 32 ounces of sauce, 1/3 of the Parmesan cheese, and a cup of mozzarella. Set aside.
Chicken:
Step 3: Using paper towels, pat the chicken dry and slice it into about 1/2 inch strips.
Step 4: For the chicken breading, create an assembly: Mix 3/4 c flour with 2 tsp salt and 1/4 tsp pepper in the first bowl. Whisk the eggs in a second bowl. And in the third bowl, place 1 1/2 c bread crumbs.
Step 5: In the flour mixture, dredge the chicken, then shortly in the whisked eggs, and smother the chicken in the breadcrumbs until fully coated. Gently flatten the chicken using your palms in the breadcrumbs again.
Step 6: To a pan with butter, drizzle 1/4 inch of oil and heat over medium-high heat. Into the hot oil, carefully place the chicken strips and cook for about 4 minutes on each side or until both sides are golden brown. Cook the chicken strips in batches and add extra oil as the chicken cooks as needed.
Step 7: On a paper towel-lined plate, transfer the cooked chicken strips. Then, slice the strips into smaller bite-sized pieces.
Assemble the Casserole and Bake:
Step 8: Prepare the oven. Preheat it to 375 degrees.
Step 9: Add half of the rigatoni/sauce mixture to a lightly greased 9 x 13-inch casserole dish and top with half of the chicken strips followed by 1/3 of the Parmesan cheese and 1 c mozzarella cheese.
Step 10: On top, add the rest of the rigatoni. Lay the chicken strips over the rigatoni and sprinkle with the rest of the Parmesan and mozzarella cheese.
Step 11: Place in the preheated oven and bake for about 25 minutes, uncovered. For a crisper and browner top, adjust the oven temperature to 425 degrees and bake for another 5 minutes.
Step 12: Remove from the oven when done and serve garnished with some fresh parsley. Enjoy the casserole with garlic bread with cheese.
Notes:
Storage:
In an airtight container, store any leftovers and keep them in the fridge for up to 3 days. You can also freeze this casserole and thaw it in the fridge overnight before reheating it in the microwave or oven.
To prevent the pasta from drying out, spoon more sauce on it before reheating.
Make-Ahead Method:
You can assemble this casserole up to 2 days in advance.
Allow the casserole to sit out at room temperature for about 30 minutes before baking.
Bake the casserole for about 15 minutes at 375 degrees F, covered. Then, uncover and bake for another 25 minutes.
Nutrition Facts:
Calories: 740 kcal, Carbohydrates: 80g, Protein: 42g, Fat: 28g, Saturated Fat: 16g, Cholesterol: 122mg, Sodium: 2645mg, Potassium: 1025mg, Fiber: 6g, Sugar: 12g, Vitamin A: 1388IU, Vitamin C: 13mg, Calcium: 502mg, Iron: 5mg
