Ingredients:
1.25 to 1.5 pounds thin-sliced breasts or chicken tenders, cut into bite-size pieces
1 tablespoon of Italian seasoning
3 cups marinara
2 1/2 cups dry rotini pasta
2 cups chicken broth
1/4 cup freshly grated Parmesan cheese
1-1/2 cups freshly grated Mozzarella cheese
1 cup Panko breadcrumbs
chopped fresh basil
Directions:
Preheat your oven to 425 degrees.
Toss the chicken with the Italian seasoning and set off to the side.
Into a casserole dish, add the marina, pasta and broth. Stir to combine before adding the chicken in an even layer on top.
Cover tightly with aluminum foil and bake for 30 minutes.
Uncover and continue to bake for 10 minutes.
Remove and sprinkle with the Parmesan, mozzarella and then the breadcrumbs. Bake for 10 to 12 minutes or until the cheese has melted, breadcrumbs are golden and sauce is bubbling.
Let the casserole sit for 5 minutes before serving with lots of fresh basil over top.
*www.simplyscratch.com