I LOVE a casserole! It's filling, it's easy to clean up, and it makes the week a little more stress-free. I'm always looking for a fun new twist on the classic and came across one from Emily Bites, and after having her version I knew I needed a little more. And not only does it make it a lot more filling, but it adds everyone's favorite... pasta.
Ingredients
2 lbs chicken breast, cubed and seared or shredded
Italian seasoning
2 tbsp minced garlic
1 jar pasta sauce (I use Chef's Tomato Basil)
8 oz bag of Mozzarella
2-4 oz parmesan
1 bag garlic croutons
1 box protein pasta, choose your fave shape
Preheat over to 350 and spray a 9x12 baking dish.
Cook pasta to al dente, and if needed sear your cubed chicken. (fun tip - Wegman's and Tops sells cooked shredded chicken and it's a great way to skip a step)
In a bowl add everything but save about half the mozzarella and parmesan to sprinkle on top. Mix everything well in the bowl, then pour into the baking dish and top with the remaining cheese. Bake for 25 minutes to heat through and finish cooking the chicken (if you choose cubed). Feel free to hit it with the broiler at the end to get that nice parmed look in the cheese. ENJOY!