Ingredients

• 1 lb boneless skinless chicken breasts
• ¾ cup flour
• 2 tsp seasoned salt
• ¼ tsp black pepper
• 2 eggs
• 1½ cups Italian breadcrumbs
• ¾ cup vegetable oil
• 2 tbsp butter
• 1 lb rigatoni pasta (or penne)
• 2 x 16 oz jars marinara sauce (32 oz total)
• 2 cups shredded mozzarella cheese, divided
• ⅓ cup grated Parmesan cheese, divided
• Fresh parsley, to garnish

• 1 cup breadcrumbs
• ⅓ cup melted butter

Instructions

1. Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with nonstick spray.
2. Bring a large pot of salted water to a boil. Cook the rigatoni for 1 minute less than the al dente point on the package. You want it slightly underdone — it finishes cooking in the oven. Drain well and set aside.
3. While the pasta cooks, prepare the chicken. Pat the breasts dry and slice into strips about ½ inch thick. Set up three shallow bowls — flour mixed with seasoned salt and pepper in the first, whisked eggs in the second, Italian breadcrumbs in the third.
4. Dredge each chicken strip through the flour, then the egg, then the breadcrumbs, pressing to coat well.
5. Heat the vegetable oil and butter in a large skillet over medium-high heat. Fry the chicken strips in batches until golden brown on both sides. Transfer to a paper towel-lined plate to drain, then slice into bite-sized pieces.
6. In a large bowl, toss the cooked rigatoni with the marinara sauce, 2 tbsp Parmesan, and 1 cup of the mozzarella. Pour half the pasta mixture into the prepared baking dish.
7. Scatter half the crispy chicken pieces over the pasta. Sprinkle with half the remaining cheese. Add the rest of the pasta, top with remaining chicken, and finish with the rest of the mozzarella and Parmesan.
8. If using the optional crunchy topping, mix the breadcrumbs with melted butter and scatter over the top.
9. Bake uncovered for 25 minutes until the cheese is melted and bubbling. For a deeper golden top, increase heat to 425°F and bake for 5 more minutes. Watch it closely.
10. Garnish with fresh parsley and serve straight from the dish.

• Make it 2 days ahead: Assemble the full casserole, cover tightly, and refrigerate. Bake when ready — no modifications needed. One of the most reliable make-ahead dump and bake dinners you can keep in your back pocket.
• Frozen chicken tenders shortcut: Let them sit at room temperature for 5 minutes, slice into strips, and add directly. No changes to bake time needed. Perfect for those lazy dinners when you need dinner on the table fast.
• Best cheese for melting: Low-moisture whole milk mozzarella shredded from a block melts cleaner and tastes fresher than pre-shredded. Worth the extra two minutes.
• Freezer tip: Bread and fry the chicken, then freeze it before assembling. Pull it out when you need one of those quick easy dinner recipes on a busy night.
• Storage: Leftovers keep in the fridge for up to 3 days in an airtight container. Reheat in the oven at 350°F covered with foil for best results.