Caprese Chicken Casserole Recipe
This recipe is made with Delallo pasta and sauce. Chicken is optional. Make sure the pasta is cooked al dente (a little undercooked).
Ingredients
- 1 16 oz. bag/box whole wheat pasta, I used DeLallo Farfalle, or bowtie pasta
- 1 25 oz. jar of tomato basil pasta sauce
- 1 6 oz. jar Sun-dried Tomato & Olive Pesto, DeLallo brand
- 2 cups rotisserie chicken, chopped
- 16 oz. fresh mozzarella, sliced (or 2 cups sharp cheddar cheese, shredded)
- 2 cups cherry tomatoes, halved or quartered
- 2 cups loosely packed fresh basil leaves, chopped
Instructions
- Make pasta according to package directions, making sure it’s cooked al dente; drain. Chop rotisserie chicken and basil and set aside. Chop tomatoes and slice mozzarella cheese (or get 2 cups grated cheese ready).
- In a baking dish, combine the cooked pasta, tomato sauce, pesto, chopped chicken, and half the basil. Salt and pepper to taste. Heat lightly throughout on low heat.
- Turn the oven on to broil. In the same pan add tomatoes and the cheese. Sprinkle with more basil.
- Broil on HI for about 1-2 minutes, or until cheese begins to brown and is bubbly.
- Serve sprinkled with the remaining chopped basil leaves.
Notes
Reposted from FEB 2018