Ingredients
Gathering the right ingredients is like preparing for a family reunion—each component plays a crucial role in creating something beautiful and memorable. Here’s what you’ll need:
- 2 cups cooked, shredded chicken
- 1 pound angel hair pasta
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup fresh basil, chopped (optional for garnish)
For a twist, you can substitute the mozzarella with provolone or add a pinch of red pepper flakes for a hint of heat. Mama Lou always encouraged a little creativity in the kitchen, reminding us that cooking is as much about expression as it is about tradition.
Instructions
Embarking on the journey of making this casserole is like revisiting a cherished memory. Here’s how you can recreate this family treasure in your own kitchen:
- Preheat your oven to 375°F (190°C).
- Cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the shredded chicken, marinara sauce, garlic powder, oregano, salt, and pepper. Stir until the chicken is evenly coated.
- Gently fold in the cooked pasta, ensuring each strand is covered with sauce.
- Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle mozzarella and parmesan cheese evenly over the top.
- Drizzle olive oil lightly over the cheese layer to help it crisp up beautifully.
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil before serving, if desired.
Mama Lou always said the key to a perfect casserole was patience and love. So, as you bake, take a moment to savor the aroma and remember that every great dish is a labor of love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International