Marry Me Chicken Casserole
There is a very popular recipe I saw on TikTok called marry me chicken, well this recipe is my mixed up version of marry me chicken casserole!
It’s almost all of the same ingredients but mixed with pasta and baked in a casserole dish.
A perfect way to use leftover shredded rotisserie chicken.
And a great recipe to feed a crowd, plus it’s so easy to make this ahead of time and bake when ready to serve.
How to make Marry Me Chicken Casserole
First boil 1/2 pound of shortcut pasta in boiling water according to package directions.
I am using cavatappi, but you could use penne, shells, or rigatoni if you’d like.
Right before draining the pasta, save a third cup of the starchy pasta water.
Set that aside and stay tuned for how we will use this soon.
Drain the pasta and rinse it very well with cold water so it does not get soft and mushy.
Then set the same pot over medium heat and add some butter and a diced onion.
Cook the onion for a few minutes and then add some freshly minced garlic and a heaping pile of freshly chopped spinach.
Season with kosher salt, pepper, crushed red pepper flakes and cook for a few more minutes.
The spinach will wilt down to almost nothing, once cooked remove and set aside.
Set that same pot over medium heat once again and add some butter and a pint of heavy cream.
You can add some more cream if you’d like a creamier and richer casserole.
Season with kosher salt, pepper, crushed red pepper flakes, and a good amount of Italian seasoning.
Bring to a boil and then reduce the heat to simmer for 5 to 7 minutes, stirring a few times.
Be sure to watch it carefully as it comes to a boil.
If it bubbles up just removed from the heat for a moment.
Add some shredded Parmesan cheese to the cream sauce at the end and stir until melted.
Then add 3 to 4 cups of cooked shredded chicken.
I had some leftover from making a Whole Cajun Garlic Chicken, but a store bought rotisserie chicken works too.
Next add 4 to 8 ounces of sliced sun dried tomatoes, the cooked spinach, the cooked pasta, and the reserved pasta water that was set aside earlier.
Mix the casserole together and taste for seasoning.
Add more kosher salt, pepper, crushed red pepper flakes, and/or Italian seasoning if needed.
Then pour into a casserole dish and top with 2 cups of shredded mozzarella cheese.
Bake the casserole in a 375 degree oven for 20 to 25 minutes, or until the cheese is melted perfectly.
Marry me chicken casserole was quite a popular dinner at my house!
Everyone had seconds, which always makes my momma heart happy!
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If you like Marry Me Chicken Casserole, you might also like these recipes…
Doritos Walking Taco Casserole
Sausage Alfredo Pesto Tortellini
Slow Cooker Chicken Chorizo Pasta
Baked Spinach Ricotta Chicken
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Marry Me Chicken Casserole
Marry Me Chicken Casserole has all the ingredients in the viral recipe for Marry Me Chicken, but in an easy to make decadent casserole!
Ingredients
- 1/2 pound pasta of choice (I used cavatappi)
- 1/3 cup pasta water (scoop some out right before draining the pasta)
- 4 tablespoons butter
- 1 onion diced
- 6 to 7 cloves garlic minced
- 8 ounces fresh, chopped spinach
- kosher salt, pepper, crushed red pepper flakes
- 1 pint heavy cream (you can add 1/2 to 1 cup more cream for a creamier, richer casserole if desired)
- 1 tablespoon Italian seasoning
- 1/2 cup shredded parmesan cheese
- 3 to 4 cups cooked, shredded chicken
- 4 to 8 ounces sliced sun dried tomatoes (more or less depending how much you prefer)
- 1 tablespoon chicken base, like Better Than Bouillon (optional)
- 2 cups shredded mozzarella cheese
- Optional: parsley for garnish
Instructions
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Boil the half pound of pasta in salted water according to package directions. Remember to save some pasta water right before draining and set aside.
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Drain the pasta in a colander and rinse very well with cold water to prevent it from becoming mushy.
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Set the same large pot you boiled the pasta in on the stove over medium heat. Add 2 tablespoons of the butter and the diced onion. Cook 3 to 4 minutes.
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Add the garlic, spinach, kosher salt, pepper, and crushed red pepper flakes. Cook 3 to 4 more minutes and remove from the pot.
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Set the same pot, still over medium heat, and add the remaining 2 tablespoons of butter, heavy cream, Italian seasoning, kosher salt, pepper, and crushed red pepper flakes.
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Bring to a boil and then reduce the heat to simmer for 5 to 7 minutes stirring a few times. Stir in the parmesan cheese during the last minute.
Note: Carefully watch as the cream comes to a boil, remove from heat for a moment if it bubbles up too much and continue stirring until it reaches a gentle simmer.
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Stir in the shredded chicken, sun dried tomatoes, chicken base if using, the cooked pasta, the reserved pasta water that was set aside earlier, and cooked spinach.
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Taste for seasoning and add more kosher salt, pepper, crushed red pepper flakes, and/or Italian seasoning if needed. Transfer to a casserole dish, top with the mozzarella cheese, and bake in a 375 degree oven for 20 to 25 minutes.
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Garnish with parsley when serving desired.
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