Zucchini-Chicken Parmesan Casserole

Preheat broiler to high with a rack about 6 inches from the heat source. Bring a large pot of water to a boil. Add 8 ounces macaroni; cook until al dente, about 6 minutes. Drain and set aside. Wipe the pot clean.

Heat 2 tablespoons oil in the pot over medium-high heat until shimmering. Add chopped onion; cook, stirring occasionally, until lightly browned, about 4 minutes. Add sliced zucchini; cook, stirring occasionally, until bright green, about 2 minutes. Stir in minced garlic, 2 teaspoons Italian seasoning, 1 teaspoon garlic-and-herb seasoning, ½ teaspoon crushed red pepper and ½ teaspoon salt. Cook, stirring constantly, until fragrant, about 20 seconds.

Reduce heat to medium. Add 1 jar marinara sauce, 3 cups chicken, ½ cup water, 1 tablespoon vinegar and the cooked macaroni; cook, stirring, until evenly combined, about 1 minute. Transfer to a 9-by-13-inch baking dish. Sprinkle with 1 cup mozzarella. In a small bowl, combine ¼ cup Parmesan, ¼ cup panko and the remaining 1 tablespoon oil and 1 teaspoon Italian seasoning. Sprinkle evenly over the mozzarella.

Broil until the topping is golden brown and the casserole is bubbling around the edges, 3 to 5 minutes. Sprinkle with 2 tablespoons basil before serving.