Ingredients
Scale
- 8 ounces rotini pasta
- 24 ounces marinara sauce
- 1 teaspoon Italian seasoning
- 3 cups chicken cooked and shredded (such as rotisserie chicken)
- 3 cups mozzarella cheese shredded, divided
- 1 cup Parmesan cheese grated, divided
- ½ cup panko breadcrumbs
- 2 Tablespoons butter melted
- 1/4 teaspoon salt
- Fresh basil for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Cook the rotini pasta according to the package instructions. Drain and transfer to a large mixing bowl.
- Add marinara sauce, Italian seasoning, shredded chicken, 1 cup of mozzarella cheese, and 1/4 cup of grated Parmesan cheese to the pasta. Mix until evenly combined.
- Transfer the pasta mixture to the prepared baking dish, spreading it evenly.
- Sprinkle the remaining 1 cup of mozzarella cheese and 1/4 cup of grated Parmesan cheese over the top of the pasta.
- In a small bowl, mix panko breadcrumbs with melted butter and salt. Sprinkle the breadcrumb mixture evenly over the cheese layer.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly and breadcrumbs are golden brown.
- Remove from the oven and let rest for 5 minutes. Garnish with fresh basil before serving.
Notes
Using rotisserie chicken makes this recipe quicker and easier.
Feel free to add vegetables like spinach or bell peppers for added flavor and nutrition.
Let the casserole rest before serving to help it set.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.