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- 2 cups cooked rotini pasta - 3 boneless, skinless chicken breasts, cooked, cooled, and shredded - 2 cups marinara sauce - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 tablespoon Italian seasoning - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves for garnish When making Chicken Parmesan Casserole, having the right ingredients matters. The rotini pasta serves as a sturdy base. Use cooked and cooled chicken for easy shredding. I love to use marinara sauce, as it gives a rich flavor. Ricotta cheese adds creaminess, while mozzarella and Parmesan bring that cheesy goodness. If you want to change things up, consider these options: - Alternatives to chicken: You can use turkey or even cooked lentils for a vegetarian twist. - Dairy-free options: Swap ricotta for cashew cheese or a tofu blend. - Gluten-free pasta choices: Use gluten-free rotini or any gluten-free pasta you love. This casserole packs a punch in taste and nutrition. - Caloric content per serving: About 450 calories. - Macronutrient breakdown: Each serving has roughly 30g protein, 25g carbs, and 20g fat. - Health benefits of key ingredients: Chicken provides lean protein, while cheese adds calcium. The marinara sauce brings antioxidants from tomatoes. Understanding these ingredients helps you create a meal that is not only tasty but also nourishing. For more details, check the Full Recipe. First, cook the chicken. I usually boil it for about 20 minutes. Once cooked, let it cool and then shred it using two forks. This makes it easy to mix into the casserole. Next, cook your pasta. I recommend rotini because it holds sauce well. Boil it for about 8 minutes until it’s al dente. Drain the pasta and set it aside. Now, measure out your sauces and cheeses. You will need 2 cups of marinara, 1 cup of ricotta, and 1 cup of mozzarella. Don’t forget 1/2 cup of Parmesan for that cheesy goodness! Take a 9x13-inch baking dish and lightly grease it. Start by spreading half of the pasta mixture in the dish. This will be your first layer. Then, sprinkle half of the mozzarella and half of the Parmesan on top. This adds flavor and helps bind the layers. Next, add the rest of the pasta mixture. Make sure it spreads evenly across the dish. Finally, top with the remaining mozzarella and Parmesan. This will create a nice, cheesy crust. Cover the dish with aluminum foil. This traps moisture and keeps the casserole soft. Bake it in the oven at 350°F for 25 minutes. After that, remove the foil and bake for another 15 minutes. This step gives your casserole that golden, bubbly top. Once it looks perfect, take it out and let it rest for about 5 minutes. This waiting time helps the flavors blend and makes it easier to serve. To keep chicken moist, cook it gently. Poach or bake it at a low heat. This helps retain juices. After cooking, let it rest for a few minutes before shredding. This step locks in flavor and moisture. For perfect cheese melting, use cheese that has high moisture content. Mix mozzarella and Parmesan for a great blend. Layer the cheese evenly. This ensures every bite has that gooey texture you love. To boost flavor, add spices like oregano or red pepper flakes. A pinch of each can elevate your dish. Fresh herbs, like basil or parsley, also add a nice touch. Using homemade marinara makes a big difference. It often tastes fresher and less processed. If you don't have time, choose a high-quality store-bought option. Look for brands with simple ingredients. Pair your casserole with garlic bread or a green salad. These sides balance the dish well. For a special occasion, serve it at family gatherings or game nights. It's easy to make and always a crowd-pleaser. This casserole works great for meal prep, too. You can make it ahead and store it. Reheat it when you're ready to eat for a quick, tasty meal. {{image_4}} You can change up the cheese in this dish for a new taste. Try using provolone for a rich flavor. Fontina melts well, adding creaminess. You can even mix in some goat cheese for a tangy twist. If you prefer vegan options, look for plant-based cheeses made from nuts or soy. These can melt nicely and give a great taste. Adding veggies can boost the nutrition of your casserole. Spinach, bell peppers, or zucchini are great choices. You can also use mushrooms for a savory touch. Layer them right into the casserole. Start with a layer of pasta, then add your veggies, followed by chicken and cheese. This way, you pack every bite with flavor and nutrients. If you like it hot, add some heat to your casserole. Diced jalapeños will give it a kick. You can also sprinkle in red pepper flakes for a milder spice. Consider adding chili powder or cayenne for more flavor. Just remember, start with a little and taste as you go. - Refrigeration tips: Let the casserole cool to room temp. Cover it tightly with foil or plastic wrap. Store in the fridge for up to three days. This keeps it fresh and tasty. - Freezing options: You can freeze the casserole too! Use an airtight container or freezer-safe bag. It will stay good for up to three months. Just remember to label it with the date. - Best practices for reheating in the oven: Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 20 to 30 minutes until it's hot. - Microwave reheating tips: For quick reheating, use a microwave-safe plate. Heat in 1-minute intervals. Stir between to ensure even heating. - How long can it be stored in the fridge: The casserole lasts three days in the fridge. After that, it may lose flavor and texture. - Signs of spoilage: Look for off smells, mold, or a change in color. If any of these signs appear, it’s best to toss it out. You can use cottage cheese as a great substitute. It has a similar texture and taste. Cream cheese also works well if you mix it with a bit of milk to soften it. Greek yogurt is another option, giving a tangy flavor. Yes, rotisserie chicken is a handy option. It saves time and adds flavor. Just shred it before mixing it in. However, check for added spices that may change the dish's taste. Yes, this casserole is freezer-friendly. To freeze, let it cool completely. Then, wrap it tightly in foil or place it in an airtight container. To reheat, thaw it in the fridge overnight. Then, bake it at 350°F (175°C) until heated through. For the complete recipe, you can find all the steps and details [here](#). This blog post guides you through making a delicious casserole. You learned about the ingredients, like rotini and chicken, and found useful substitutes. The nutritional info helps you make smart choices. You also discovered tips for prepping and baking to get the perfect finish. Plus, we explored fun variations and storage ideas for leftovers. Enjoy creating this dish, sharing it with loved ones, and savoring each bite!

Chicken Parmesan Casserole

Indulge in this delicious Cheesy Chicken Parmesan Casserole that's perfect for a family dinner! With layers of rotini pasta, tender shredded chicken, and a blend of creamy cheeses, this dish is sure to impress. Easy to make and ready in under an hour, it’s the ultimate comfort food. Click through to discover the full recipe and surprise your loved ones with this cheesy delight tonight!
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Ingredients
  

2 cups cooked rotini pasta

3 boneless, skinless chicken breasts, cooked, cooled, and shredded

2 cups marinara sauce (preferably homemade or high-quality store-bought)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 tablespoon Italian seasoning

1 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves, torn, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.

    Combine Ingredients: In a large mixing bowl, add the cooked rotini pasta, shredded chicken, marinara sauce, ricotta cheese, Italian seasoning, garlic powder, salt, and pepper. Stir the mixture thoroughly until all ingredients are well combined and evenly coated in sauce.

      First Layer in Baking Dish: Lightly grease a 9x13-inch baking dish with cooking spray or olive oil. Spread half of the pasta mixture evenly across the bottom of the dish to create a solid foundation.

        Add Cheese Layer: Sprinkle half of the shredded mozzarella cheese and half of the grated Parmesan cheese over the first layer of pasta and chicken mixture, distributing it evenly for consistent flavor throughout.

          Layer Remaining Pasta: Gently spoon the remaining pasta mixture over the cheese layer, spreading it out evenly to ensure every bite is filled with delectable goodness.

            Final Cheese Topping: Top off the casserole with the remaining mozzarella and Parmesan cheese, ensuring a generous and cheesy finish.

              Bake Covered: Cover the baking dish with aluminum foil, creating a tight seal to trap moisture. Bake in the preheated oven for 25 minutes.

                Bake Uncovered: After 25 minutes, carefully remove the foil. Bake for an additional 15 minutes or until the cheese is bubbling and golden brown, signaling it’s ready to be enjoyed.

                  Rest Before Serving: Once baked to perfection, remove the casserole from the oven and let it rest for about 5 minutes. This rest period allows the flavors to meld and makes it easier to cut.

                    Garnish and Serve: Before serving, garnish with torn fresh basil leaves for a touch of color and flavor. Cut into squares and serve hot for a comforting meal.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6