Dump-and-Bake Chicken Parmesan Casserole
A creamy and comforting one-pan meal combining chicken parmesan flavors without the hassle. Perfect for busy weeknights or family dinners.
Ingredients
Main Ingredients
- 1 package 16 oz uncooked penne pasta
- 3 cups marinara sauce (about 1 jar, 24 oz) Use high-quality marinara for a better flavor.
- 3 cups water
- 1 tsp salt
- Ground black pepper, to taste
- 1.5 lbs raw chicken breast, cut into bite-sized pieces Alternatively, use pre-cooked rotisserie chicken.
- 1-2 cups shredded mozzarella cheese (or Italian cheese blend) Feel free to customize with other cheeses like provolone.
- 0.5 cup grated Parmesan cheese
- 1 cup Panko breadcrumbs
- Fresh chopped herbs like basil or parsley for garnish (optional) Add for flavor and presentation.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and lightly coat a 13x9-inch baking dish with nonstick spray.
- In the prepared dish, combine the uncooked penne pasta, marinara sauce, water, salt, pepper, and raw chicken. Mix well until everything is evenly distributed.
- Cover the dish tightly with aluminum foil, keeping all that moisture in. Bake for 30 minutes, allowing the pasta to absorb the liquid.
Baking
- Once the timer goes off, remove the foil and give the mixture a stir. At this point, the pasta should be slightly firm.
- Top the casserole with shredded mozzarella, followed by a sprinkle of breadcrumbs and Parmesan cheese.
- Bake uncovered for an additional 10-15 minutes, until the cheese is melted, the top is golden brown, and the chicken is fully cooked.
Serving
- If desired, garnish with fresh herbs like basil or parsley before serving. Enjoy your hearty creation!
Notes
This casserole can be served with a crisp green salad, garlic bread, or roasted vegetables.