Go Back

Dump-and-Bake Creamy Chicken Casserole

Dump-and-Bake Creamy Chicken Casserole is an easy one-dish bake with uncooked rotini, tender 165°F chicken, and a creamy sauce that turns pasta silky. Stir once halfway, then finish with a three-cheese topping that melts into a bubbly, lightly golden layer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
resting 5 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken casserole base
  • 2 lb boneless, skinless chicken breasts Cut into 1-inch cubes.
  • 12 oz uncooked rotini pasta
  • 2 cup low-sodium chicken broth
  • 2 cup whole milk
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 4 oz cream cheese Softened.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.5 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan
  • 1 9x13-inch baking dish

Method
 

Prep and make the creamy sauce
  1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with a thin coating of oil or spray.
  2. Whisk together the low-sodium chicken broth, whole milk, condensed cream of chicken soup, cream cheese, garlic powder, onion powder, Italian seasoning, paprika, kosher salt, and black pepper until mostly smooth.
Assemble and bake
  1. Add the uncooked rotini pasta and the boneless, skinless chicken breasts (cut into 1-inch cubes) to the baking dish.
  2. Pour the sauce over the top and stir until the pasta and chicken are evenly coated.
  3. Cover tightly with aluminum foil, then bake at 375°F for 45 minutes, stirring once halfway through.
  4. Bake until the pasta is nearly tender and the chicken reaches 165°F, then remove the foil.
Finish with cheese and rest
  1. Sprinkle the mozzarella cheese, cheddar cheese, and grated Parmesan cheese evenly over the casserole.
  2. Return to the oven uncovered and bake 10–15 minutes at 375°F until the cheese is melted, bubbly, and lightly golden.
  3. Let the casserole rest for 5 minutes before serving, then garnish with chopped fresh parsley.

Notes

For best creamy texture, stir once halfway so the rotini stays evenly coated and doesn’t clump at the bottom. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the microwave or oven until hot throughout. Freeze yes (up to 2 months), though pasta may soften further after thawing. For a lighter option, use reduced-fat cream cheese and lower-fat cheese shreds while keeping the same baking method.