Dump-and-Bake Chicken Parmesan Casserole
This straightforward and comforting casserole combines tender chicken, pasta, rich marinara, and gooey cheese for an easy family meal.
Ingredients
Pasta and Sauce Base
- 1 16 oz package uncooked penne pasta Structure
- 3 cups marinara sauce About 1 jar, 24 oz (moisture and flavor)
- 3 cups water Hydration
- 1 tsp salt Enhances flavor
- to taste Ground black pepper Seasoning
Chicken and Cheese
- 1.5 lbs raw chicken breast, cut into bite-sized pieces Protein
- 1-2 cups shredded mozzarella cheese Or Italian cheese blend (meltiness)
- 0.5 cup grated Parmesan cheese Flavor and texture
Topping
- 1 cup Panko breadcrumbs Crunch
Garnish (Optional)
- Fresh chopped herbs like basil or parsley For garnish (freshness)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the uncooked penne pasta, marinara sauce, water, salt, and black pepper.
- Add the raw chicken breast pieces to the bowl and gently stir to coat.
- Transfer the mixture to a 9×13-inch baking dish, spreading it out evenly.
- Cover the baking dish tightly with aluminum foil.
Baking
- Bake the casserole in the preheated oven for 35 minutes.
- Remove the foil and sprinkle the shredded mozzarella and Parmesan cheese evenly on top.
- Sprinkle Panko breadcrumbs over the cheese layer.
- Continue baking uncovered for an additional 10-15 minutes until the cheese is melted and golden.
Serving
- Once finished, let the casserole sit for about 5-10 minutes before serving.
- Top with chopped herbs before serving.
Notes
For best results, cut chicken evenly and check pasta doneness. You can store leftovers in an airtight container for 3-4 days or freeze for up to 2 months.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 75gProtein: 40gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 8g
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