PARMESAN CHICKEN CASSEROLE RECIPES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
• Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.

Steps:

• Preheat oven to 375°F. Cook pasta according to package directions for al dente pasta. Drain and rinse under cool water; set aside to drain well.
• Place marinara, shredded chicken, mozzarella, and, if using, crushed red pepper in a large bowl. Add pasta, and toss gently to combine. Transfer to a lightly greased 13- x 9-inch glass or ceramic baking dish. Stir together panko, Parmesan, parsley, olive oil, salt, and pepper in a small bowl, and sprinkle evenly over pasta mixture.
• Bake in preheated oven until bubbly and topping is browned, about 35 minutes.
• If making ahead: Follow instructions through step 3. Cover with aluminum foil, and chill up to 24 hours. Bake, covered with foil, at 375°F until hot and bubbly, about 45 minutes. Uncover, and continue to cook until topping is browned, about 10 minutes more.