Chicken Caprese Casserole
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 6 to 8
Ingredients
- 1 (16-ounce) box penne pasta, cooked according to package directions
- 1 rotisserie chicken, meat shredded, skin and bones discarded
- 2 cups chopped fresh mozzarella cheese, divided
- 2 cups halved cherry tomatoes, divided
- 1 (15-ounce) jar alfredo sauce
- 1 cup heavy whipping cream
- ¼ cup chopped fresh basil, plus some for garnish
- 1 clove garlic, minced
- 1¼ teaspoons Kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper, plus some for garnish
Directions
Preheat oven to 425°. Spray a 13×9-inch baking dish with cooking spray.
In a large bowl, stir together cooked pasta, chicken, 1½ cups mozzarella, ½ cups tomatoes, Alfredo sauce, cream, basil, garlic, salt, black pepper, and red pepper. Pour into prepared pan. Top with remaining ½ cup mozzarella and remaining ½ cup tomatoes.
Bake until golden brown and bubbly, about 30 minutes. Let stand for 10 minutes before serving. Garnish with basil and red pepper, if desired.