Step 1: Cook the Pasta

1. Boil the rigatoni: Bring a pot of salted water to a boil and cook the pasta for one minute less than the package suggests for al dente. This ensures the pasta doesn’t overcook in the oven.
2. Mix with sauce and cheese: Drain the pasta and return it to the pot. Toss with 32 oz. of marinara sauce, 2 tablespoons of Parmesan cheese, and 1 cup of mozzarella cheese. Set aside.

Step 2: Bread and Cook the Chicken

1. Prepare the chicken: Pat the chicken breasts dry and cut them into strips about ½ inch thick.
2. Set up a breading station: Use three bowls:
   • Bowl #1: Flour, seasoned salt, and pepper.
   • Bowl #2: Whisked eggs.
   • Bowl #3: Italian breadcrumbs.
3. Bread the chicken: Dredge each chicken strip in the flour mixture, dip in the eggs, and coat thoroughly in breadcrumbs. Gently press the breadcrumbs into the chicken to ensure an even coating.
4. Pan-fry the chicken: Heat ¼ inch of vegetable oil with 2 tablespoons of butter in a large skillet over medium-high heat. Fry the chicken strips in batches, cooking for about 4 minutes per side until golden brown. Transfer cooked strips to a paper towel-lined plate to drain excess oil.
5. Slice into bite-sized pieces: Once cool enough to handle, cut the chicken into smaller chunks for easy serving.

Step 3: Assemble the Casserole

1. Preheat the oven: Set it to 375°F (190°C).
2. Layer the casserole: Grease a 9 x 13-inch baking dish.
   • Spread half of the pasta mixture in the dish.
   • Layer half of the chicken pieces on top.
   • Sprinkle with 2 tablespoons of Parmesan cheese and 1 cup of mozzarella.
   • Repeat the layers with the remaining pasta, chicken, and cheeses.
3. Bake: Place the casserole uncovered in the oven and bake for 25 minutes. For a crispier top, increase the heat to 425°F and bake for an additional 5 minutes.
4. Garnish and serve: Sprinkle freshly chopped parsley over the top and serve with garlic bread for the ultimate meal.