Top with shredded mozzarella cheese and bake at 400° for 15 minutes. Broil at 475° at the end for a few minutes if desired.
Sprinkle with red pepper flakes and fresh parsley. Serve with a side of Garlic Bread with Cheese
Pro Tips
This recipe includes instructions for using fresh chicken, but this is a great recipe to make with leftover or rotisserie chicken.
Shred your own cheese from a block, it will melt better and give you much creamier results. Bagged shredded cheese contains cellulose which prevents it from melting as well in soups and sauces.
Don’t add the cheddar cheese when the base is very hot, or the dairy will separate and the consistency will be grainy. (This is outlined in the instructions as well.)
I prefer to use thin spaghetti for this recipe but you can use regular, angel hair, or other types of pasta noodles if that’s all you have.
This recipe is in The Cozy Cookbook on page 192!
Assemble the casserole as outlined and place it in a casserole dish. Let it cool first, then cover and refrigerate for up to 2 days.
Cover and bake at 350° for 20 minutes. Remove cover and bake for 10-15 more minutes. Broil at 475° for a few minutes at the end if desired.
Storage
Indulge in this delightful summer salad that remains fresh in your refrigerator for up to 2 months.
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WITH THIS MOVE EVERYTHING SHINES AND SMELLS FRESH FOR 15 DAYS: WITH IMMEDIATE RESULTS
