Optional garnish: additional chopped fresh herbs, such as parsley or thyme; grated Parmesan cheese
Instructions
Preheat oven to 425°F (220°C). Spray a 9 x 13-inch baking dish with cooking spray.
In the prepared dish (or in a separate bowl), stir together cooked chicken, tomatoes, zucchini, corn, uncooked pasta, chicken broth, 1 ½ cups of mozzarella cheese, about half of the basil leaves, minced garlic, and salt.
Cover the dish tightly with foil and bake for 40 minutes.
Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
Sprinkle remaining ½ cup of mozzarella over the top. Bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).
Garnish with remaining basil leaves, additional herbs, or grated Parmesan cheese just before serving. Season with additional salt and pepper, if necessary.
Notes
Total cooking time will vary depending on the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and most of the liquid should be absorbed. You might still have some broth in the pan -- that's fine.
Be careful not to overbake the casserole or the pasta will become mushy.
Garnish the casserole with fresh herbs like the reserved basil, or parsley or thyme for a bright, fresh touch. A sprinkling of grated Parmesan cheese is also delicious!
If you're cooking for a smaller family, cut all of the ingredients in half and bake the casserole in an 8-inch square dish.
Use a low-sodium broth so that you can control the salt in your dish.