Description
A fresh and flavorful casserole featuring juicy chicken, ripe tomatoes, mozzarella cheese, and fragrant basil. This Caprese-inspired dish is easy to make and perfect for a light yet satisfying dinner.
Ingredients
Scale
3 cups cooked chicken, shredded or diced (rotisserie chicken works well)- 2 cups cooked pasta (penne or bowtie works best)
- 1 1/2 cups cherry tomatoes, halved
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves, chopped
- 1 cup marinara sauce
- 1/4 cup balsamic glaze
- 2 garlic cloves, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
Preheat oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.- Sauté garlic: In a skillet over medium heat, warm olive oil and sauté minced garlic for about 1 minute until fragrant.
- Mix ingredients: In a large bowl, combine cooked chicken, cooked pasta, cherry tomatoes, half of the mozzarella cheese, Parmesan cheese, chopped basil, marinara sauce, and the sautéed garlic. Season with Italian seasoning, salt, and pepper. Stir until evenly mixed.
- Assemble casserole: Transfer the mixture to the prepared casserole dish. Sprinkle the remaining mozzarella cheese evenly over the top.
- Bake: Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
- Add balsamic glaze: Drizzle the balsamic glaze over the casserole just before serving. Garnish with additional fresh basil if desired.
Notes
For a lower-carb version, swap the pasta for cooked spaghetti squash or cauliflower rice.- If you prefer a creamier casserole, add 1/2 cup of ricotta or cream cheese to the mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.