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CHICKEN PARMESAN CASSEROLE
Ingredients
- 12 ounces rigatoni pasta
- 32 ounces marinara sauce
- 1/2 teaspoon Italian seasoning
- 3 cups cooked chicken
- 2 cups shredded mozzarella cheese
- 1/3 cup shredded Parmesan cheese
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breadcrumb topping
- 1/4 cup melted butter
- 3/4 cups breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- basil ribbons
Instructions
Preheat oven to 375 degrees. Spray a 9-by-13-inch baking dish with nonstick spray.
Cook pasta according to package instructions until al dente and drain well.
Add marinara, Italian seasoning, and cooked chicken to cooked pasta and stir. Place half of the pasta mixture in the prepared baking dish and top with half of the mozzarella cheese and half of the Parmesan cheese.Add the rest of the pasta mixture and the other half of the mozzarella and Parmesan cheeses.
Cover the tin with aluminum foil and bake for 10 minutes.
In the meantime, melt some butter in a saucepan over low heat. Remove the pot from the heat and add the breadcrumbs, Parmesan cheese and Italian seasoning. Stir to combine.Remove the casserole from the oven. Remove the foil and sprinkle the breadcrumb mixture on top.
Return the pan to the oven, uncovered, and bake for 15 minutes or until the breadcrumb mixture is lightly browned, the cheese is melted, and the casserole is heated through.
Notes
Cook the pasta al dente while baking it again.
Use cooked chicken.I like to use rotisserie chicken because it is juicy and available at almost any grocery store or department store.
Use your favorite homemade or pickled marinara.
For optimal flavor, use freshly grated Parmesan cheese.
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