Dump-and-Bake Chicken Parmesan Casserole
A cozy, no-fuss casserole that combines bite-sized chicken, uncooked pasta, marinara sauce, and melty cheese for an effortless weeknight meal.
Ingredients
Main Ingredients
- 2 cups uncooked pasta (short shapes like penne, rotini, or shells) Holds sauce well when baked from dry.
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Thighs can be used for juicier results.
- 2 cups marinara sauce Use your favorite jarred or homemade sauce.
- 2 cups shredded mozzarella cheese Can blend in provolone or fontina for different melt and flavor.
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cups water Helps pasta hydrate while baking.
- 1/2 teaspoon salt Adjust according to taste.
- to taste pepper Adjust according to taste.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In the baking dish, add 2 cups uncooked pasta and 1 pound bite-sized chicken pieces.
- Pour in 2 cups marinara sauce and 2 cups water.
- Sprinkle 1 teaspoon Italian seasoning, and season with salt and pepper to taste.
- Gently stir until everything is evenly combined and spread flat.
- Cover tightly with aluminum foil and bake for 25 minutes.
Baking
- Remove the foil and evenly sprinkle 2 cups shredded mozzarella and 1/2 cup grated Parmesan over the top.
- Return to the oven and bake uncovered for an additional 10–15 minutes until cheese is melted, bubbly, and lightly golden.
Serving
- Let rest for 5 minutes before scooping and serving.
Notes
Refrigerate leftovers within 2 hours of baking. Store in an airtight container for 3–4 days. Freeze in a freezer-safe container for up to 3 months.