Chicken Parmesan Casserole

Name: Chicken Parmesan 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

9 ingredients

11 steps

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

Directions

1

Melt butter in a medium skillet over medium-high heat.
2

Sprinkle the cubed chicken with the Italian seasoning, salt and pepper.
3

Add chicken into the hot skillet and saute until browned on all sides and no longer pink.
4

Remove chicken and set aside.
5

Preheat the oven to 375 degrees F.
6

Meanwhile, cook the rotini according to package directions.
7

Drain and mix the cooked pasta with the ricotta cheese.
8

Pour half of the marinara sauce into a 13x9 baking pan, layer in the rotini mixture, chicken and half of the cheeses.
9

Add the remaining marinara sauce.
10

Sprinkle with remaining the cheeses.
11

Bake until hot and bubbling and cheese is melted, 15-20 minutes.