+ Pasta preparation :
Bring the water to a boil and cook the rigatoni for 1 minute less than al dente - (check package for cooking time).
When the pasta ready, drain it & adding it back to pot. Toss with 32 oz. of sauce, a third of Parmesan cheese, & a C of mozzarella cheese. Sit apart .
Prepare chicken
Pat the chicken dry with paper towels and cut into 14 cm thick slices.
Creation of an assembly line for breading chicken splitting:
Bowl #1: 3/4 cup flour + 2 teaspoons salt + 1/4 teaspoon pepper.
Bowl No. 2: 2 scrambled eggs.
Bowl #3: 1.5 cups of breadcrumbs
Dip the chicken in the flour mixture, then dip in the beaten eggs briefly, then beat in the breadcrumb mixture until completely covered. Use the palm of your hand to gently flatten the chicken again once it's covered in the breadcrumbs.
Add ½ inch of oil to a skillet with butter, which will help give the chicken a golden color. Turn to medium to high heat.
Once the pan is heated up, use kitchen tongs to carefully lower the chicken into the oil, you will need to cook the fillets in batches. Cooking about 4 min per side, To golden brown. You may want to adding more oil when chicken is cook .
Placing cooked strips on plate lined with paper towels. The paper towels absorbe excess oil, let you with a crispy chicken.
Cutting strips to smaller pieces.
Gather casserole & bake it
Heat oven 375 degrees.
Grease 9" * 13" casserole dish with butter. Add half of rigatoni/sauce mixture. Covering with half of chicken strips, a third of Parmesan cheese, & 1 cup of mozzarella cheese.
Adding rest rigatoni. Add the chicken strips, the rest Parmesan cheese, and mozzarella cheese.
Bake without a lid for 25 minutes. If you prefer a brown and crunchy surface, increase the heat to 425 and bake for another 5 minutes.
Garnished with fresh parsley. Serve with garlic bread and cheese and enjoy!
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