Marinara N Mozzeralla Chicken Casserole |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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An easy casserole that I came up with sevearl yeasr ago using what I had on hand. Now it's a regular in our house. Ingredients:
4 oz rigatoni |
olive oli |
kosher salt |
1 med onion, chopped |
2 t chopped garlic |
8 oz mushrooms, sliced |
1.5 lbs boneless skinless chicken breasts, rinsed, patted dry, and cubed |
2 tablespoons olive oil |
1 jar marinara sauce, any variety |
1/3 c. white wine |
1.5 tablespoons parsley |
italian seasoning |
1 bullion cube, crushed |
1/4 c parmesan |
3 oz pepperoni |
2 c. mozzarella cheese (grated) |
Directions:
1. Preheat oven to 350F.
2. Boil the pasta in water with kosher salt and olive oil while you chop the onion and slice the mushrooms.
3. Put a skillet with the olive oil on the stovetop at medium, cut the chicken, and add to the skillet.
4. Season chicken with italian seasoning and add garlic and onion to skillet
5. Cook it through, stirring occasionally.
6. Drain and rinse pasta when al dente
7. Put drained pasta in a casserole dish.
8. Add all the ingredients except the mozzarella.
9. Stir thoroughly.
10. Top the casserole with mozzarella.
11. Back uncovered for 45-60 minutes or until done.
12. The mozzarella should brown LIGHTLY.
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