Rotisserie chicken parm saucepan
A simplified version of the classic, this saucepan cuts the angles on the preparation time, not the flavor.
The genius to get an entire roasterchicken Can it be used in a multitude of different profiles and flavor dishes - it's like a white canvas filled with protein. In my cookbook,The best book of rotisserie chicken recipes, I celebrated the versatile meat in 100 easy recipes, like this chicken casserole with chicken rotisserie.
It is a simplified version of the emblematic dish that will be ready in about 30 minutes (but also just as well as the original). It might simply be your new time saving,Recipe of last week's week.
Serves 6
Ingredients
Non-stick cooking spray
8 oz penne or whole wheat pasta, cooked al dente
2 cups roast chicken shredded
1 1/2 cup tomato sauce
1 Dried Parsley TSP
1 C. Dried oregano
1 teaspoon dried basil
1/4 c.
1/8 freshly ground black spoon
1/8 c. TSP red pepper flakes
1 cup of mozzarella cheese shredded (I prefer Part-Skim)
2 c. Soup grated Parmesan cheese
1/4 cup of Italian style bread crumbs
How to do it
- Preheat the oven to 350 ° F. Coat of an 8-inch square cooking dish with a nonstick cooking spray.
- In a medium bowl, mix pasta, chicken, 1 cup tomato sauce, parsley, oregano, basil, salt, black pepper and red pepper flakes.
- Crockery The mixture in the prepared cooking dish. Top the casserole with the tomato sauce of 1/2 cup remaining and spreads uniformly with the back of a spoon. Sprinkle uniformly with mozzarella cheese, parmesan cheese and bread crumbs.
- Bake until the top is sparkling and gilded, about 25 minutes.
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