Description
Everything you love about chicken Parmesan all baked into a yummy casserole.
Ingredients
- 2 Tablespoons Butter Or Olive Oil
- 2 pounds Raw Boneless, Skinless Chicken Breasts, Cubed
- 1 teaspoon Italian Seasoning
- Salt And Pepper
- 1 box (16 Oz. Size) Rotini Pasta
- 8 ounces, weight Ricotta Cheese
- 1 jar (24 Oz. Size) Marinara Sauce, The Good Stuff
- 2 cups Shredded Mozzarella Cheese, Divided
- 2 ounces, weight Parmesan Cheese, Freshly Grated, Divided
Preparation
Melt butter in a medium skillet over medium-high heat. Sprinkle the cubed chicken with the Italian seasoning, salt and pepper. Add chicken into the hot skillet and saute until browned on all sides and no longer pink. Remove chicken and set aside.
Preheat the oven to 375ºF.
Meanwhile, cook the rotini according to package directions. Drain and mix the cooked pasta with the ricotta cheese.
Pour half of the marinara sauce into a 13×9″ baking pan, layer in the rotini mixture, chicken and half of the cheeses. Add the remaining marinara sauce. Sprinkle with remaining the cheeses.
Bake until hot and bubbling and cheese is melted, 15-20 minutes.
