Chicken Parmesan Casserole
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Vegetable Oil (for frying)2 cups
Flour2 tbsps
Garlic Powder1 cup
Grated Parmesan Cheese910 g
Marinara Sauce (jars)Directions:
1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat
2
Once the water is boiling, stir in the rotini, and return to a boil
3
Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes
4
Drain well in a colander set in the sink
5
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C), and preheat an oven to 350 degrees F (175 degrees C)
6
Place the flour, egg, and bread crumbs in 3 separate bowls
7
Mix the garlic powder into the bread crumbs
8
Working in batches, coat the chicken breast in the flour, then dip them in the egg, and finally coat with the bread crumbs
9
Carefully fry the coated chicken in the hot oil in small batches until golden brown and no longer pink in the center, 3 to 4 minutes
10
Drain the fried chicken over paper towels
11
Combine cooked pasta, fried chicken, 1/2 package of mozzarella cheese, and 1/2 cup grated Parmesan cheese in a large bowl
12
Stir in the marinara sauce
13
Pour the red wine into the empty marinara sauce jar; cover and shake the jar, and empty the contents into the bowl of pasta
14
Stir to combine
15
Spread pasta mixture in a large casserole dish, and cover with aluminum foil
16
Bake in the preheated oven for 30 minutes
17
Remove the aluminum foil and sprinkle with the remaining 1/2 package of mozzarella cheese and 1/2 cup of Parmesan cheese
18
Return to the oven, and continue baking until the cheese has melted, about 30 minutes
19
Remove from the oven, and allow to rest for 5 minutes before serving
20
Serve hot