Chicken Parmesan Casserole

Fill a large part with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini and return to a boil.

Cook uncovered, stirring occasionally, until the pasta is cooked through, but is still firm to the bite, this will be approximately 8 minutes.

Drain well in a colander set in the sink

Heat the oil in a large saucepan until about 375°F (1 90°C)

Preheat the oven to 350°F (1 75°C)

Place the flour, egg, and breadcrumbs in 3 separate bowls.

Mix the garlic powder into the breadcrumbs.

Working in batches, coat the chicken breasts in the flour, then dip into the egg, and finally, with the breadcrumbs.

Carefully fry the coated chicken in the oil in small batches until golden brown no longer printing centre. This will be 3 to 4 minutes.

Drain the fried chicken over paper towels and set aside

Combine the cooked pasta, fried chicken, half the mozzarella cheese, and half cup grated Parmesan cheese in a large bowl.

Stir in the marinara sauce.

Pour the red wine into the empty marinara sauce jar, cover and shake the jar, then empty the contents into the bowl of pasta.

Stir to combine. Spread pasta mixture in a large casserole dish, cover with aluminium foil.

Bake in the preheated oven for 30 minutes.

Remove the fall and sprinkle with remaining half package mozzarella cheese half cup Parmesan cheese.

Return to the oven, and continue baking until the cheese is melted (about 30 minutes).

Remove from the oven and allow to rest for about 5 minutes before serving