Fixin’ Supper

CHICKEN PARM CASSEROLE

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  • ½ lb Pasta of choice (we used Shells)
  • 2 Cups Shredded Rotisserie Chicken
  • 3 Cups Shredded Mozzarella Cheese
  • 1 Cup Panko Breadcrumbs
  • ½ Cup Grated Parmesan Cheese
  • 2 Garlic cloves, minced
  • 1 tsp Oregano
  • 1 32-oz jar of Marinara Sauce (I use Rao’s)
  • Fresh Basil, for garnish
  • Kosher salt & pepper
  1. Preheat oven to 350. Bring a large pot of salted water to a boil over high heat.
  2. Add pasta to boiling water and cook according to package instructions until al dente. Drain and set aside.
  3. Melt butter in a microwave save dish. When melted, add half of the panko, parmesan, garlic, oregano, 1 tsp of Kosher Salt and some freshly ground pepper. Stir until well combined.
  4. In a 9×13 baking dish, add half the jar of marinara sauce, then layer chicken, followed by mozzarella cheese. Top with panko mixture and use a spatula to spread evenly over the dish. Sprinkle evenly with reserved panko breadcrumbs. Bake for 30-35 minutes uncovered, or until cheese is melted and breadcrumb mixture is golden brown. Serve over cooked pasta tossed with remaining marinara sauce and garnish with fresh basil if desired.

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