Chicken Parm Rigatoni Bake

Make the Chicken Parmesan Nuggets: Place chicken and eggs in a gallon-sized resealable plastic bag, tossing to coat. Add Italian breadcrumbs to the bag, sealing and shaking until the chicken pieces are thoroughly coated. Pour just enough vegetable oil into a large sauté pan to coat the bottom, and placing it over medium heat. Once warm, carefully add the chicken nuggets, cooking them on all sides until crispy. The chicken should be totally white inside when you cut it open (about 3-4 minutes). Place cooked chicken nuggets on a plate lined with paper towels. Preheat oven to 350 degrees F. Make the Rigatoni: Cook pasta according to package's instructions for al dente. Drain and set aside. Assemble the Bake: Pour a little marinara sauce onto the bottom of a casserole pan. In a large mixing bowl, toss the rigatoni with the remaining marinara, mozzarella, parmesan and chicken parm nuggets. Ladle the mixture into the casserole dish. Top with a little mozzarella and bake in the oven until the cheese has melted, about 15-20 minutes. Top with fresh parsley if desired.