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 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp 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 tbsp olive oil or melted butter

Instructions

1. Preheat your oven to 425°F. Grab a 9x13-inch baking dish — no need to grease it.
2. Pour the uncooked rotini pasta directly into the baking dish as the base layer.
3. Scatter the cooked chicken evenly over the pasta. If using turkey ham or pepperoni, add it now.
4. In a bowl — or right in the baking dish if you want fewer things to wash — mix the marinara sauce with the water or chicken broth. Stir in the Italian seasoning, garlic powder, onion powder, salt, and pepper. Pour evenly over the pasta and chicken.
5. Sprinkle the mozzarella and Parmesan evenly over the top.
6. In a small bowl, mix the breadcrumbs with the olive oil or melted butter until every crumb is coated. Scatter over the cheese layer.
7. Cover tightly with aluminum foil and bake for 30 minutes.
8. Uncover and bake for another 10–15 minutes until the pasta is tender, the top is golden and bubbly.
9. Rest for 5 minutes before serving — this helps the casserole set and makes it easier to scoop cleanly.

• Chicken broth instead of water: Using broth in place of water adds a savory depth to the sauce that water alone can't deliver. It's the upgrade that makes this one of the better dump and bake chicken recipes for flavor without any extra effort.
• Rotisserie chicken is ideal: It brings its own seasoning into the dish, which means the casserole has more background flavor than versions made with plain cooked chicken. Remove the skin before shredding.
• Foil is non-negotiable on the first bake: The steam trapped inside is what cooks the rotini through. If it escapes, the pasta won't fully soften. Make sure there are no gaps around the edges.
• Make ahead: Assemble the full casserole, cover, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the covered bake time to account for starting cold.
• Veggie additions: Chopped spinach, diced zucchini, or sliced mushrooms can be stirred into the casserole before baking. They add texture, color, and nutrition without changing the method at all.