Ingredients
Scale
- 1 tsp dried parsley
- 1 tsp dried oregano
- 8 oz penne (or any short pasta shape)
- 1 1/2 cups tomato sauce (Muir Glen organic recommended)
- 1/8 tsp crushed red pepper
- 1 tsp dried basil
- 2 cups shredded chicken (from a rotisserie chicken)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup Italian breadcrumbs (4C brand recommended)
- 1 cup shredded mozzarella
- 2 tbsp grated Parmesan
- cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Coat an 8-inch square baking dish with nonstick cooking spray.
- In a medium bowl, combine cooked pasta, chicken, 1 cup of tomato sauce, parsley, oregano, basil, salt, black pepper, and red pepper flakes. Toss until well mixed.
- Spoon the mixture into the prepared baking dish, spreading it evenly. Pour the remaining 1/2 cup of tomato sauce over the top and spread it evenly.
- Sprinkle mozzarella, Parmesan, and breadcrumbs evenly over the casserole.
- Bake for 25 minutes or until the top is bubbly and golden brown. Let it cool slightly before serving.
Notes
- Use fresh rotisserie chicken for the best flavor.
- Adjust the amount of red pepper flakes to control the spiciness.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg