Chicken Parmesan Casserole

Steps

1. Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 casserole dish with nonstick cooking spray and set aside.

2. Cook 16 ounces uncooked penne pasta a minute or two under al dente according to package directions. Drain the pasta in a colander and rinse with cold water to stop the cooking.

3. Pound 1 pound boneless skinless chicken breasts until it is about ¼-inch thick, or slice each breast in half so it fries evenly.

4. Add 2 cups all-purpose flour, 3 beaten eggs, and 2 cups Italian seasoned bread crumbs to three separate bowls or shallow dishes to create a breading station.Fully coat each piece of chicken in the flour mixture, then the beaten eggs, and finally the bread crumbs.

5. Meanwhile, heat 1 cup vegetable oil in a 12-inch skillet over medium heat. Carefully lay the breaded chicken in the hot oil and cook for about 2-3 minutes on either side, until the chicken is golden brown, no longer pink on the inside, and reaches an internal temperature of 165 degrees Fahrenheit. Remove the chicken from the skillet and slice it into bite-sized pieces.

6. Combine the cooked pasta, fried chicken, half of the 2 cups shredded mozzarella cheese, half of the 1 cup shredded parmesan cheese, and 48 ounces marinara sauce in a large bowl. Add the pasta mixture to the prepared casserole dish and top with the remaining half of mozzarella and parmesan cheese.

7. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and back for an additional 10 minutes or so, until the cheese on top is fully melted and starting to brown. Garnish with fresh basil and serve warm.