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Close-up of a portion of chicken parmesan casserole on a wooden board, showcasing a golden, cheesy topping.

Dump-and-Bake Chicken Parmesan Casserole – No Fuss, All Flavor

A hearty and flavorful casserole combining chicken, pasta, and cheese, baked to perfection with minimal effort.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 850
Ingredients Method Notes

Ingredients
  

Vegetables
  • 900 g pommes de terre
  • 1.2 kg carottes
  • 1.2 kg potimarron
  • 350 g panais
  • 200 g pousses d’épinards
  • 5 units oignons jaunes
  • 4 gousses d’ail
  • 400 g filet mignon de porc
  • 150 g dés de turkey bacon
  • 500 g bœuf à mijoter
  • 30 cl lait
  • 20 cl crème liquide
  • 100 g fromage râpé
  • 4 oeufs œufs
  • 30 g noix
  • 300 g pâtes sèches
  • 230 g riz basmati
  • 120 g orzo ou boulgour
  • 70 g concentré de tomates
Oils and condiments
  • Huile d’olive
  • Vinaigre balsamique
  • Sauce Worcestershire
  • Sauce soja salée
  • Miel
  • Sel et poivre Sel et poivre
  • Gingembre moulu, origan séché, paprika fumé, 2 feuilles de laurier, 1 cube de bouillon de volaille, 2 cubes de bouillon de boeuf Epices

Method
 

  1. Cook beef in a skillet until browned; season with salt and pepper.
  2. Combine beef, vegetables, onion, garlic, and tomato paste in slow cooker; add seasonings and water; cook for 3 hours.
  3. Cook pasta and rice separately; store in refrigerator.
  4. Roast vegetables with herbs and olive oil at 180°C for 30 minutes.
  5. Layer vegetables, turkey bacon, cooked pasta, and cheese in a greased dish; pour mixture of milk and cream, top with cheese, and bake 45 minutes.
  6. Sear chicken filet in a skillet, then cook with onion, garlic, seasonings, and water under pressure for 10 minutes.

Notes

Use pre-cooked pasta and rice for quicker assembly.