Bring a large pot of salted water to a boil. Cook the rigatoni pasta for one minute less than the al dente time specified on the package. Drain and return to the pot. Toss the cooked pasta with 32 ounces of marinara sauce, 2 tablespoons of Parmesan cheese, and 1 cup of shredded mozzarella. Set aside.

Pat the chicken breasts dry with paper towels and slice into ½-inch strips. Create a breading station with three shallow bowls:

Bowl 1: Combine the flour, seasoned salt, and black pepper.

Bowl 2: Add the whisked eggs.

Bowl 3: Place the breadcrumbs.

Dredge each chicken strip in the flour mixture, then coat with egg, and finally press into the breadcrumbs until evenly coated.

Heat the vegetable oil and butter in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the breaded chicken strips in batches, ensuring they do not overcrowd the pan. Cook each strip for approximately 4 minutes per side, or until golden brown. Transfer the cooked strips to a paper towel-lined plate to remove excess oil. Slice the chicken into bite-sized pieces.

Preheat the oven to 375°F (190°C). Lightly grease a 9 x 13-inch casserole dish. Spread half of the pasta mixture evenly in the dish. Top with half of the cooked chicken pieces, 2 tablespoons of Parmesan cheese, and 1 cup of mozzarella cheese. Repeat the layers with the remaining pasta, chicken, Parmesan, and mozzarella.

Bake the casserole, uncovered, for 25 minutes. If a crisper, browned top is desired, increase the oven temperature to 425°F and bake for an additional 5 minutes.

Remove the casserole from the oven and allow it to cool for a few minutes. Garnish with fresh parsley before serving.