Preparation of pasta:

Bring the water to a boil, then add the rigatoni and cook for 1 minute less than al dente (check package for cooking time).

When the pasta is done, drain it and return it to the pot. Toss with 32 oz. sauce, a third of a cup of Parmesan cheese, and a quarter cup of mozzarella cheese. Separate your seats.

Prepare the chicken

Dry the chicken with paper towels before slicing it into 14 cm thick slices.

Making an assembly line for breading and splitting chicken:

3/4 cup flour + 2 teaspoons salt + 1/4 teaspoon pepper in bowl #1

2 scrambled eggs in bowl No. 2.

1.5 cup breadcrumbs in bowl #3

Dip the chicken in the flour mixture, then in the beaten eggs for a few seconds, and finally in the breadcrumb mixture until completely covered. Once the chicken is covered in breadcrumbs, gently flatten it with the palm of your hand.

12 inches of oil and butter in a skillet will help give the chicken a golden color. Turn the heat up to medium-high.

Once the pan is hot, carefully lower the chicken fillets into the oil using kitchen tongs; you will need to cook the fillets in batches. Cook for about 4 minutes per side, or until golden brown. When the chicken is done, you may want to add a little more oil.

Cooked strips should be placed on a plate lined with paper towels. The paper towels absorb the excess oil, resulting in crispy chicken.

Using a knife, cut the strips into smaller pieces.

Preheat the oven to 375°F and assemble the casserole.

Butter a 9-by-13-inch casserole dish. Half of the rigatoni/sauce mixture should be added. Cover with half of the chicken strips, one-third of the Parmesan cheese, and one cup of mozzarella cheese.

Adding the remaining rigatoni. Combine the chicken strips, the remaining Parmesan cheese, and the mozzarella cheese in a mixing bowl.

Bake for 25 minutes without a lid. Increase the heat to 425°F and bake for another 5 minutes if you prefer a brown and crunchy surface.

Fresh parsley is garnished on top. Serve with garlic bread and cheese to round out the meal.