Ingredients
Scale
- 2 cups elbow pasta
- 2.5 tablespoons of olive oil
- All the breast meat from rotisserie chicken or 3 boneless chicken breast
- 1 yellow onion
- 3 cloves garlic
- 2 (14.5 ounce) can diced tomatoes with juices
- 2 cups shredded mozzarella
- 1/3 cup chopped fresh flat leaf parsley
- 1/2 teaspoon of salt plus more to taste
- 1/2 teaspoon of pepper
- Heaping 1/3 cup of bread crumbs
- Heaping 1/3 cup of grated parmesan romano cheese
- 2.5 tablespoons of butter for topping plus more for baking dish
Instructions
- Preheat oven to 400F
- Take rotisserie chicken or cooked chicken breast and cut the breast meat into small pieces
- Bring large pot of salted water to a boil
- Add pasta and cook until al dente according to package
- Add olive oil to sauté pan over medium heat
- Add onion and garlic cooking for about 5 minutes or until onions are soft
- In large stock pot with drained pasta add the chicken, onion and garlic mixture, canned diced tomatoes, mozzarella cheese, chopped parsley, salt and pepper and mix to combine
- Place the mixture in a buttered 9×13 inch baking dish
- In a small bowl mix together the parmesan and bread crumb mixture and sprinkle over the entire bake
- Take room temperature butter and drop small dots of it all over the top
- Bake for 30 minutes or until crust is golden brown and bubbly
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Dish