Rotisserie Chicken Parm Casserole
The genius of getting a whole rotisserie chicken is that it can be used in a multitude of different flavor profiles and dishes—it's like a blank, protein-filled canvas. In my cookbook, The Best Rotisserie Chicken Cookbook, I celebrate the versatile meat in 100 easy recipes, like this Rotisserie Chicken Parm Casserole.
It's a simplified version of the iconic dish that'll be ready in about 30 minutes (but equally hearty as the original). This could just be your new time-saving, last-minute weeknight recipe.
Non-stick cooking spray
8 oz penne or whole wheat pasta, cooked al dente
2 cups shredded rotisserie chicken
1 1/2 cups tomato sauce
1 tsp dried parsley
1 tsp dried oregano
1 tsp dried basil
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp red pepper flakes
1 cup shredded mozzarella cheese (I prefer part-skim)
2 Tbsp grated Parmesan cheese
1/4 cup Italian-style bread crumbs
How to Make It
- Preheat the oven to 350°F. Coat an 8-inch square baking dish with nonstick cooking spray.
- In a medium bowl, toss together the pasta, chicken, 1 cup of the tomato sauce, parsley, oregano, basil, salt, black pepper, and red pepper flakes.
- Spoon the mixture into the prepared baking dish. Top the casserole with the remaining 1/2 cup tomato sauce and spread evenly with the back of a spoon. Sprinkle evenly with the mozzarella cheese, Parmesan cheese, and bread crumbs.
- Bake until the top is bubbly and golden brown, about 25 minutes.
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