Chicken Parmesan Casserole

• 2 Tablespoons Butter Or Olive Oil
• 2 pounds Raw Boneless, Skinless Chicken Breasts, Cubed
• 1 teaspoon Italian Seasoning
• Salt And Pepper
• 1 box (16 Oz. Size) Rotini Pasta
• 8 ounces, weight Ricotta Cheese
• 1 jar (24 Oz. Size) Marinara Sauce, The Good Stuff
• 2 cups Shredded Mozzarella Cheese, Divided
• 2 ounces, weight Parmesan Cheese, Freshly Grated, Divided

1. Melt butter in a medium skillet over medium-high heat.
2. Sprinkle the cubed chicken with the Italian seasoning, salt and pepper.
3. Add chicken into the hot skillet and saute until browned on all sides and no longer pink.
4. Remove chicken and set aside.
5. Preheat the oven to 375 degrees F.
6. Meanwhile, cook the rotini according to package directions.
7. Drain and mix the cooked pasta with the ricotta cheese.
8. Pour half of the marinara sauce into a 13x9 baking pan, layer in the rotini mixture, chicken and half of the cheeses.
9. Add the remaining marinara sauce.
10. Sprinkle with remaining the cheeses.
11. Bake until hot and bubbling and cheese is melted, 15-20 minutes.

butter, chicken breasts, italian seasoning, salt, rotini pasta, ricotta cheese, stuff, mozzarella cheese, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-parmesan-casserole/ (may not work)