All of the quality of yellow cheese crowded into a toothsome cheesy casserole!  Tender cowardly, marinara sauce, penne pasta, and cheese amount unitedly in this relaxed to get activity!


  • 1 (16 ounce) package uncooked penne pasta
  • 1 cup vegetable oil for frying
  • 1 pound boneless, skinless chicken breasts
  • 2 cups flour
  • 2 cups Italian seasoned bread crumbs
  • 3 eggs, beaten
  • 2 cups shredded mozzarella cheese, divided
  • 1½ (32 ounce) jars marinara sauce
  • 1 cup shredded Parmesan cheese
  • chopped basil for garnish (optional)
  1. Cook the pasta according to package directions. Rinse and drain the pasta in a colander.
  2. In a large skillet heat the oil over medium heat. Pound the chicken to be about ¼ inch thick or slice in half so they fry easily. Place the flour, egg, and Italian bread crumbs in separate bowls. Coat the chicken in the flour, then the egg and lastly the bread crumbs. Place to fry in hot oil until brown on each side and no longer pink in center. Remove from the skillet and slice into pieces.
  3. In a large bowl combine cooked pasta, chicken, 1 cup mozzarella cheese, ½ cup shredded parmesan cheese and marinara sauce. Mix until combined.
  4. Spread the pasta in a 9x13 inch casserole dish and cover with foil. Bake at 350 degrees for 30 minutes. Remove from the oven and uncover and top with remaining cheeses. Continue to bake for about 10 minutes until cheese is melted and casserole is heated through. Garnish with chopped basil if desired.

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