Caprese Chicken Casserole

0 Preheat oven to 350°F. Lightly shred cooked chicken. [wprm-ingredient text="1 lb Shredded Chicken" uid="1"]
1 Cook pasta in boiling water and strain. Then, place cooked pasta in a large mixing bowl. [wprm-ingredient text="12 oz Pasta" uid="0"]
2 Prep the ingredients - Mix 2 Tsp of Chicken Base with ¼ cup of water and set aside. Crumble fresh mozzarella balls and shred the block of mozzarella. Cut cherry tomatoes in half. If using larger tomatoes, cut them into small pieces. [wprm-ingredient text="2 tsp Chicken Base" uid="6"] [wprm-ingredient text="8 oz Fresh Mozzarella" uid="4"] [wprm-ingredient text="8 oz Block of Mozzarella" uid="3"] [wprm-ingredient text="10 oz Cherry Tomatoes" uid="2"] 
3 In a large bowl, combine pasta, pasta sauce, a ⅓ of the shredded mozzarella, all of the fresh mozzarella, half of the cut tomatoes, chicken base mixture, salt, garlic powder, basil, and shredded chicken. Mix together lightly to combine, but be careful not to break your pasta. [wprm-ingredient text="24 oz Pasta Sauce<wprm-ingredient uid="7" removed="0">" uid="5"] [wprm-ingredient text="1½ tsp Salt" uid="7"] [wprm-ingredient text="1½ tsp Garlic Powder" uid="8"] [wprm-ingredient text="1½ tsp Dried Basil" uid="9"]
4 Top with remaining shredded mozzarella and the remaining sliced tomatoes. 
5 Bake for 45 minutes at 350°F until the cheese is bubbly. 
6 Garnish with fresh basil and balsamic glaze before serving. [wprm-ingredient text="Fresh Basil" uid="10"] [wprm-ingredient text="Balsamic Glaze" uid="11"]