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Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Chicken Parmesan Casserole

Updated: Oct 4, 2021

Make this easy Chicken Parmesan Casserole with homemade crispy chicken bites! Add in some pasta and lots of mozzarella and Parmesan cheese!

PREP TIME: 20 minutes

COOK TIME: 40 minutes

TOTAL TIME: 1 hour



1 pound Rigatoni Pasta

32 ounces Marinara Sauce

3 cups Mozzarella Cheese, shredded & separated

1/3 cup Parmesan Cheese, finely grated

2 small boneless skinless Chicken Breasts

3/4 cup flour

2 teaspoons Seasoned Salt

1/4 teaspoon Pepper

2 Eggs, lightly beaten

1 & 1/2 cups Italian Breadcrumbs

3/4 cup Vegetable Oil

2 tablespoons Butter

Fresh Parsley, to garnish


1. TIP: Bread the chicken while you wait for your pasta water to boil and for the pasta to cook.


1. Boil water and cook the rigatoni for 1 minute less than al dente - (Refer to package for cooking time).

2. When the pasta is ready, drain it and add it back to the pot. Toss with 32 ounces of marinara sauce, 1/3 of the Parmesan cheese, and 1 cup of the mozzarella cheese. Set aside.


1. Pat the chicken dry with paper towels and cut into strips about 1/2 inch thick.

2. Create an assembly line for breading the chicken:

3. Bowl #1: 3/4 cup flour + 2 teaspoons seasoned salt + 1/4 teaspoon pepper, whisk together well.

4. Bowl #2: 2 whisked eggs.

5. Bowl # 3: 1 & 1/2 cups breadcrumbs.

6. Dredge the chicken in the flour mixture, then briefly in the whisked eggs, then smother them in breadcrumbs until completely covered. Use your palms of your hands to gently flatten the chicken a little bit more once it's coated in the breadcrumbs.

7. Add 1/4 inch of oil to a pan along with the butter, which helps give the chicken a golden color. Turn to medium-high heat.

8. Once the pan is heated, use kitchen tongs to carefully lower the chicken into the oil, you'll need to cook the strips in batches. Cook for about 4 minutes per side, until golden brown. You may need to add more as the chicken cooks.

9. Place the cooked strips on a paper towel lined plate. The paper towels absorb the excess oil, leaving you with crispier chicken.

8. Slice the strips into smaller bite-sized pieces, if desired.


1. Preheat the oven to 375 degrees Fahrenheit.

2. Lightly grease a 9x13 inch casserole dish. Add half of the rigatoni/sauce mixture. Top with half of the chicken strips, 1/3 of the Parmesan cheese, and 1 cup of the mozzarella cheese.

3. Add the remaining rigatoni. Add the remaining chicken strips and the remaining Parmesan cheese and mozzarella cheese

4. Bake uncovered for 25 minutes. If you prefer a browner, crispier top, increase the heat to 425 degrees Fahrenheit and bake for about 5 more minutes.

5. Garnish with fresh parsley. Serve with garlic knots or crusty bread and Enjoy!

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