Go Back
–+ servings
Print Recipe
5 from 1 vote

Chicken Caesar Dump & Bake

A hands-off dump-and-bake pasta with rotisserie chicken, garlic parmesan wing sauce, and Boursin cheese - everything bakes together in one dish.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: The Cooking Mawma
Servings: 6 servings

Equipment

Ingredients

  • 1 lb short pasta penne
  • 1 lb cooked chicken rotisserie, shredded or cubed
  • 1 tsp chicken bouillon
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp pepper
  • 2.5 cups chicken broth
  • 1.5 cups heavy cream
  • 1 cup garlic parmesan wing sauce
  • 5 oz block Boursin garlic & herb cheese or 8 oz block cream cheese
  • 2 cups mozzarella cheese
  • Parsley for garnish

Instructions

  • Preheat oven to 400 degrees F.
  • In a 9x13 baking dish, add the uncooked pasta, cooked chicken, chicken bouillon, garlic powder, onion powder, and pepper. Then add the broth, heavy cream, and garlic parmesan wing sauce. Mix well, making sure there is enough liquid to cover the pasta.
  • Add the block of Boursin cheese to the middle, then cover with aluminum foil.
  • Bake for 40 minutes. Remove from the oven, stir well, then top with mozzarella cheese. Bake another 3-5 minutes, or until the cheese is melted. Garnish with parsley and enjoy!

Notes

Shop What I Used
Food & pantry:
Equipment:

Nutrition

Calories: 829kcal | Carbohydrates: 62g | Protein: 42g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 175mg | Sodium: 2254mg | Potassium: 470mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1380IU | Vitamin C: 0.4mg | Calcium: 348mg | Iron: 2mg