Description
Discover how to make a delicious Chicken Parmesan Casserole that’s easy to prepare and perfect for family dinners. Get the recipe now!
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 (360 g) shredded mozzarella cheese, divided
- – 1/3 cup (40 g) grated vegan 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) Italian breadcrumbs
- – ¾ cup (180 ml) vegetable oil
- – 2 Tablespoons (28 g) vegan butter
- – Fresh Parsley, to garnish
Instructions
- While waiting for the pasta water to reach a boil, start preparing the chicken by coating it with breadcrumbs.
- Bring a pot of water to a boil and cook the rigatoni for one minute less than the package suggests for al dente.
- Once the pasta is cooked, drain it and return it to the pot. Mix it with 32 oz. of marinara sauce, 2 tablespoons of vegan cheese, and 1 cup of mozzarella cheese. Put it aside.
- Use paper towels to dry the chicken, then slice it into strips about half an inch thick.
- Set up a breading station for the chicken:
- In the first bowl, combine flour, seasoned salt, and pepper.
- In the second bowl, beat the eggs.
- In the third bowl, place the breadcrumbs.
- Coat the chicken pieces first in the flour mixture, then dip them in the beaten eggs, and finally cover them entirely with breadcrumbs. Gently press the breadcrumbs into the chicken with your hands.
- Pour enough oil into a pan to cover the bottom and add the vegan butter to enhance the chicken’s color. Heat the pan over medium-high.
- When the oil is hot, carefully place the chicken strips into the pan using tongs, cooking in batches. Sauté for about four minutes on each side until they are golden brown. Add more oil if necessary during cooking.
- Transfer the cooked chicken to a plate lined with paper towels to absorb excess oil, resulting in a crispier texture.
- Cut the chicken strips into smaller, bite-sized pieces.
- Set the oven to preheat at 375 degrees Fahrenheit.
- Lightly coat a casserole dish measuring 9 x 13 inches with oil. Layer half of the pasta and sauce combination in the dish. Arrange half of the chicken pieces on top, followed by 2 tablespoons of vegan cheese and 1 cup of mozzarella cheese.
- Add the remaining pasta mixture, followed by the rest of the chicken pieces and the remaining vegan and mozzarella cheese.
- Bake the dish uncovered for 25 minutes. If you desire a more browned and crunchy top, raise the temperature to 425 degrees and bake for an additional five minutes.
- Finish by sprinkling fresh parsley over the top. Serve alongside garlic bread with cheese!
Notes
- Try using whole wheat rigatoni pasta for a healthier twist.
- Enhance the dish by adding sautéed vegetables like bell peppers or spinach.
- Switch up the flavor by experimenting with different types of marinara sauce.
