Ingredients
Scale
- 2 cups cooked chicken (shredded or cubed)
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cooked pasta (penne, rotini, or ziti)
- 1/2 cup Italian-style breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or coat it with non-stick spray.
- Prepare the Chicken:
- If using leftover or rotisserie chicken, shred or cube it into bite-sized pieces. If cooking fresh chicken, season with salt and pepper, bake at 375°F (190°C) for 20-25 minutes, then shred or cube.
- Mix the Ingredients:
- In a large bowl, combine the cooked chicken, marinara sauce, and cooked pasta. Stir to combine. Season with dried basil, dried oregano, garlic powder, salt, and pepper.
- Assemble the Casserole:
- Transfer the chicken and pasta mixture into the prepared baking dish.
- Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top.
- Prepare the Breadcrumb Topping:
- In a small bowl, mix the Italian-style breadcrumbs with olive oil until the crumbs are evenly coated. Sprinkle the breadcrumb mixture over the cheese layer.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the breadcrumb topping is golden brown.
- Serve:
- Allow the casserole to cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 400 kcal
- Fat: 18g
- Carbohydrates: 35g
- Protein: 28g