Dump and Go Casseroles // Julie Pacheco

 

Chicken Parmesan Casserole

NGREDIENTS

  • 12 oz bow tie pasta (or any shaped pasta)

  • 3 cups water (or chicken broth)

  • 3 cups marinara sauce (I used a jar)

  • 1 lb chicken breast (cut into bite sized pieces)

  • 1 tsp salt

  • 1/2 tsp pepper

  • 2 tsp Italian seasoning

  • 1/3 cup Parmesan cheese

  • 1 cup mozzarella cheese

  • 1 cup Panko breadcrumbs

DIRECTIONS

  • Preheat oven to 400 degrees F.
  • Spray a 9×13 baking dish with non-stick spray. To the bottom of the baking dish add the pasta, water, marinara sauce, chicken, and seasonings. Stir well, cover with foil, and bake for 40 minutes. Stir and sprinkle the cheese on top, then sprinkle the panko breadcrumbs over the cheese. Bake for an additional 15 minutes, uncovered.

Vegetarian Mexican Casserole

INGREDIENTS

  • 1 cup uncooked jasmine rice or white rice

  • 15 oz can corn, drained

  • 15 oz can black beans, drained and rinsed

  • 1 1/2 cup salsa (any salsa works)

  • 2 cups vegetable broth

  • 1 tbsp taco seasoning

  • 1 1/2 cups Mexican style cheese

  • Toppings

  • Avocado, sour cream, diced tomatoes, shredded lettuce, etc (optional)

DIRECTIONS

  • Preheat oven to 375 degrees F.
  • Grease a 9×13 baking dish with non-stick spray.
  • Directly into the baking dish, add the rice, black beans, salsa, vegetable broth, taco seasoning and half a cup of the cheese.
  • Stir to combine the ingredients and cover with foil. Bake for 50 minutes. Remove from the oven, discard the foil, and stir the ingredients around in the baking dish. Top with the remaining cheese. Bake for an additional 12 minutes, uncovered, or until the cheese is melted. Top with your favorite toppings 

Chicken Stuffing Casserole with Zucchini

INGREDIENTS

  • Creamy Sauce (If you want to use a 10 oz can of cream of chicken soup instead, you can)

  • 3 tbsp butter

  • 3 tbsp all-purpose flour

  • 3/4 cup chicken broth

  • 1/2 cup milk

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • Casserole Mixture

  • 2 zucchinis, diced

  • 1 yellow onion, diced

  • 6 oz box Stove Top Savory Herbs Stuffing mix

  • 4 tbsp melted butter

  • 4 cups shredded rotisserie chicken

  • 1/2 cup sour cream

  • 1/2 tsp salt

  • 1/2 tsp pepper

DIRECTIONS

  • Preheat oven to 350 degrees.
  • In a large skillet over medium heat on the stove, add the butter. Once it melts down, whisk in the flour. Once the flour turns a golden color slowly whisk in the broth and milk, and lastly, whisk in the salt and pepper. If your creamy sauce is too thick whisk in more water until your desired consistency. Set to the side. If you want to skip this step, you can use a 10 oz can of cream of chicken soup instead.
  • To a large bowl add the stuffing and 4 tbsp of melted butter stir well to coat the stuffing in the butter. Remove 3/4 cup of the stuffing and set it to the side this will be the topping for the end. In the bowl with the majority of the stuffing add in the creamy sauce, rotisserie chicken, zucchini, onion, sour cream, pepper, and salt stir well to incorporate the ingredients.
  • Spray a 9×13 baking dish with non-stick spray. Pour the casserole out evenly on the baking dish sprinkle with the reserved stuffing. Bake for 40-45 minutes. Enjoy

Chicken Alfredo Bake

INGREDIENTS

  • 1 tbsp minced garlic

  • 3 cups chicken broth

  • 3 cups cooked chopped chicken (I cooked my chicken in the instant pot)

  • 22 oz Alfredo sauce (I used a prego jar)

  • 16 oz shaped pasta (penne, bow tie, or small shell)

  • 1/2 cup Parmesan cheese

  • 1 cup mozzarella cheese

DIRECTIONS

  • Preheat oven to 400 degrees F.
  • Spray a 9×13 baking dish with non-stick spray. To the bottom of the baking dish, add in the garlic, chicken broth, chicken, Alfredo sauce, and the uncooked pasta. Stir well and make sure the pasta is mostly covered in the liquid. Cover with foil and bake for 40 minutes. Stir the casserole well and sprinkle the Parmesan and mozzarella on top. Bake for an additional 10 minutes, uncovered, until the cheese is melted and golden. Enjoy!

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