Rotisserie Chicken Parm Casserole

I love chicken parm ANYTHING, so this recipe was a quick “yes”. It’s a quick recipe as it is originally written, but subbing rotisserie chicken made it even easier!

This makes about 6 servings.

NOTES Because I used rotisserie chicken, I didn’t have to use all of the breading ingredients listed. I did, however, follow the instructions in the notes of the recipe and melted butter and mixed it with the bread crumbs and spread it on top of the casserole the last 10 minutes of baking. Also, I recommend using 45-48 oz of pasta sauce.

*If you want to watch the video of this being made, this recipe starts at the 13:48 mark.

Chicken Parm Casserole is a crowd pleaser and SO easy to make!

Ingredients

• ¾ pound rigatoni pasta

• 32 oz. marinara sauce, or up to 48 oz. for saucier pasta

• 3 cups mozzarella cheese, shredded & separated

• 1/3 cup Parmesan cheese, finely grated

• 2 small boneless skinless chicken breasts

• ¾ cup flour

• 2 teaspoons seasoned salt

• 1/4 teaspoon pepper

• 2 eggs

• 1 ½ cups Italian breadcrumbs

• ¾ cup vegetable oil

• 2 Tablespoons butter

• Fresh Parsley, to garnish

Here’s how to make it

• Find full recipe at thecozycook.com

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