There’s something incredibly comforting about a warm, cheesy casserole bubbling away in the oven, isn’t there? It brings back memories of family dinners and cozy nights in. This Dump And Bake Chicken Parmesan Casserole is not only easy to make, but it also comes together in a snap, making it the perfect dish for your busy weeknights or a lazy Sunday dinner. Trust me, you’ll want to keep this recipe close!
Why You’ll Love Dump And Bake Chicken Parmesan Casserole
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
- 2 cups cooked rotini pasta – This pasta shape holds on to the sauce perfectly.
- 2 cups cooked, shredded chicken – You can use leftover chicken or a store-bought rotisserie chicken for convenience.
- 1 jar (24 oz) marinara sauce – The heart of this dish! Choose your favorite brand or homemade if you have it.
- 1 cup shredded mozzarella cheese – For that gooey, melty goodness.
- 1/2 cup grated Parmesan cheese – Adds a deliciously nutty flavor.
- 1 teaspoon garlic powder – Because garlic makes everything better.
- 1 teaspoon Italian seasoning – A blend of herbs that brings a taste of Italy to your table.
- Salt and pepper to taste – Always season to your liking!
- Fresh basil for garnish (optional) – A pop of color and freshness.
How to Make Dump And Bake Chicken Parmesan Casserole
- Preheat your oven to 375°F (190°C). This is the first step to a cozy meal.
- In a large mixing bowl, combine the cooked rotini pasta, shredded chicken, marinara sauce, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top of the pasta mixture.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil if desired.
Substitutions & Additions
If you’re looking to switch things up, here are a few ideas:
- Swap the rotini for another pasta shape, like penne or fusilli.
- Use different proteins like turkey or even tofu for a vegetarian option.
- Add veggies like spinach, bell peppers, or mushrooms for extra nutrition.
- Try a different sauce, such as Alfredo, for a creamy twist.
Tips for Success
To ensure your casserole turns out perfectly every time, keep these tips in mind:
- Make sure your pasta is cooked al dente; it will continue cooking in the oven!
- Don’t skip the foil during the first part of baking. It helps keep the moisture in.
- Allow the casserole to cool slightly before serving to avoid burns from bubbling cheese.
- For an extra crispy top, broil for a couple of minutes after baking, but watch it closely!
How to Store Dump And Bake Chicken Parmesan Casserole
Leftovers? No problem! Store any uneaten casserole in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven at 350°F (175°C) until warmed through. If you want to keep it longer, consider freezing it. Just make sure to wrap it well or use a freezer-safe container. It will last in the freezer for about 2-3 months.
FAQs
- Can I make this casserole ahead of time? Yes, you can assemble it a day in advance and refrigerate it until you are ready to bake.
- Is this recipe kid-friendly? Absolutely! The cheesy goodness is usually a hit with children.
- Can I use frozen chicken? Yes, but make sure it is cooked before shredding and adding it to the casserole.
And there you have it! A warm, comforting Dump And Bake Chicken Parmesan Casserole that is sure to become a family favorite. For more delicious recipes, check out Cowboy Beef Potato Casserole or Lemon Chicken Orzo Soup for treats you will love!
If you enjoyed this recipe, don’t forget to follow me on Pinterest for more culinary inspiration!
Dump And Bake Chicken Parmesan Casserole
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a large mixing bowl, combine the cooked rotini pasta, shredded chicken, marinara sauce, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Step 3: Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.
- Step 4: Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top of the pasta mixture.
- Step 5: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Step 6: After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Step 7: Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil if desired.
Notes
