- 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
- Preheat oven to 350. Bring a large pot of salted water to a boil over high heat.
- Add pasta to boiling water and cook according to package instructions until al dente. Drain and set aside.
- 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.
- 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.