Chicken Cacciatore Casserole

This casserole takes all the classic flavors of chicken cacciatore and turns it into an easy weeknight bake. Using rotisserie chicken makes this come together quickly, and the San Marzano tomatoes give it that authentic Italian flavor.

Ingredients

Red Sauce Spice Blend

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano

Everything Else

• 1 lb fusilli pasta
• 1 rotisserie chicken, mostly dark meat, picked and shredded (about 4 cups)
• Dash of Calabrian chiles
• 1 can (28 oz) San Marzano crushed tomatoes
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 8 oz mushrooms, sliced
• 8 oz shredded mozzarella cheese
• 8 oz fresh mozzarella, sliced into discs
• 2 tablespoons olive oil, plus more for drizzling
• Fresh parsley and basil, chopped, for topping

Instructions

Par-boil the fusilli until just shy of al dente, then drain and set aside. Mix the spice blend ingredients together and stir into the crushed tomatoes.

Heat olive oil in a large skillet over medium-high heat. Add the onion, green pepper, and mushrooms and cook until softened and the mushrooms have released their liquid, about 8-10 minutes. Add the seasoned tomatoes and a dash of Calabrian chiles for a kick, then let the sauce reduce. It shouldn't be watery.

Stir the par-boiled fusilli, shredded rotisserie chicken, and shredded mozzarella into the reduced sauce. Transfer everything to a 9x13 casserole dish. Lay the fresh mozzarella discs across the top.

Bake at 350°F convection (or 375°F regular) covered for 15 minutes to trap the steam and finish the pasta while the shredded cheese melts into the sauce. Remove the cover, drizzle olive oil over the top, and bake uncovered for another 20 minutes until the mozzarella discs are melted, bubbling, and showing golden-brown toasted spots with a crispy edge.

Let rest for 5 minutes, then top with chopped fresh parsley and basil before serving.