Ingredients
- 2 cups Rotisserie Chicken, shredded
- 1 cup Ricotta Cheese
- 1/2 cup Mozzarella Cheese, shredded
- 1/4 cup Parmesan Cheese, grated
- 1 jar Cento Marinara Pasta Sauce (25.5 oz)
- 3 cloves Garlic, finely grated
- 3/4 cup Cento Organic Panko Bread Crumbs
- 3 tbsp Butter, melted
- 1 tsp Cento Italian Seasoning
- 1/4 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 2 tbsp Cento Imported Extra Virgin Olive Oil
Directions
Preheat the oven to 375ºF. In a large bowl, combine ricotta, mozzarella, parmesan, garlic, Italian seasoning, salt, pepper, red pepper flakes, olive oil, and marinara sauce. Fold in chicken until evenly incorporated. Spread mixture into a small baking dish, then spoon a thin layer of marinara over the top and finish with an extra sprinkle of mozzarella. In a separate bowl, mix breadcrumbs with butter and parmesan, then sprinkle evenly over the dip. Bake for 20 to 25 minutes until hot and bubbling, then broil briefly until the top is golden and crisp. Serve warm with crusty bread. Serves 6.
