Description
Dump-and-Bake Chicken Parmesan Casserole is an easy one-dish dinner made with uncooked rotini, tender chicken, marinara sauce, melted mozzarella, and Parmesan. Everything bakes together in one pan, creating a cheesy, comforting meal with minimal prep and cleanup.
Ingredients
- 1½ cups uncooked rotini pasta
- 2 cups cooked chicken breast, diced or shredded
- 2 cups marinara sauce
- 1¼ cups water or chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ cup turkey ham or turkey pepperoni (optional)
- ½ cup breadcrumbs
- 1 tablespoon olive oil or melted butter
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In the baking dish, combine the uncooked rotini, chicken, marinara sauce, water or chicken broth, Italian seasoning, garlic powder, onion powder, salt, and pepper. Stir well.
- Cover tightly with aluminum foil and bake for 40 minutes, or until the pasta is tender.
- Remove the foil and stir the casserole. Sprinkle the mozzarella cheese, Parmesan cheese, and turkey ham or turkey pepperoni over the top if using.
- Mix the breadcrumbs with the olive oil or melted butter and sprinkle evenly over the cheese.
- Return the casserole to the oven, uncovered, and bake for 10–15 minutes until the cheese is melted and bubbly and the topping is golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
- Rotisserie chicken makes this recipe even quicker.
- Add spinach or mushrooms for extra vegetables.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Dump-and-Bake
- Cuisine: Italian-American