Easy Chicken Parmesan Casserole Recipe with Crispy Chicken - Recipes by Clare

Ingredients

• ¾ pound rigatoni pasta (about 3 cups uncooked)
• 32-48 ounces marinara sauce (use more for saucier pasta)
• 3 cups shredded mozzarella cheese, divided
• 1/3 cup grated Parmesan cheese, divided
• 2 small boneless skinless chicken breasts (about 1-1.25 pounds total)
• ¾ cup all-purpose flour
• 2 teaspoons seasoned salt
• ¼ teaspoon black pepper
• 2 large eggs
• 1½ cups Italian breadcrumbs
• ¾ cup vegetable oil (for frying)
• 2 tablespoons butter
• Fresh parsley, chopped, for garnish