Description
A satisfying one-pan meal that combines the comforting flavors of chicken parmesan with the ease of a dump-and-bake casserole.
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 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 425°F (220°C).
- Layer uncooked rotini pasta at the bottom of a 9×13-inch baking dish.
- Scatter cooked chicken over the pasta.
- In a bowl, mix marinara sauce with water or chicken broth, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Pour the sauce mixture evenly over the pasta and chicken.
- Sprinkle shredded mozzarella and grated Parmesan cheese on top.
- In a separate bowl, mix breadcrumbs with olive oil or melted butter, then sprinkle over the casserole.
- Cover tightly with foil and bake for 30 minutes, then remove foil and bake for an additional 10–15 minutes until golden and bubbling.
Notes
For added flavor, consider stirring in turkey ham or turkey pepperoni. Let the casserole rest for about five minutes before serving.
