Caprese Chicken Casserole Recipe

By Marlenew

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

Details

Preparation time 10mins
Cooking time 30mins
Adapted from reluctantentertainer.com

Preparation

Step 1

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.