Chicken Parmesan Casserole Serves 8

 1lb penne pasta

1 rotisserie chicken, shredded

3 cups shredded mozzarella cheese

2 14oz cans petite diced tomatoes, drained

1 cup panko

1 tbsp freeze dried parsley

1 cup grated parmesan cheese

3 cloves garlic, minced

1 tsp oregano

Ground black pepper, to taste

Kosher salt

5 tbsp butter, melted

32oz jar Rao marinara sauce

fresh basil, cut chiffonade style

Preheat oven to °425

Bring a large pot of water to a boil and cook the pasta until al dente.  Before draining, reserve 1 cup of the pasta water.

Drain the pasta and set aside.

In a medium bowl, combine the chicken and 2 cups of the mozzarella. Set aside.

In a small bowl, combine the panko, parmesan, garlic, oregano, parsley, 1 tsp salt, and pepper to taste.  Add the melted butter and mix until blended.

Place the chicken, drained tomatoes, marinara, pasta and pasta water into a 9 x 13 baking dish and mix together.

Sprinkle the remaining cup of mozzarella over the top of the mixture and then top with the panko mixture. 

Bake until the panko is lightly browned, about 25 minutes.

Let cool for 10 minutes and serve garnished with the fresh basil