Description
This Dump and Bake Chicken Parmesan Casserole is a simple and delicious baked chicken casserole that makes the perfect easy dinner or weeknight dinner. It’s a no prep casserole the whole family will enjoy. A great choice for a family dinner.
Ingredients
Scale
- 1 (16 ounce) package uncooked penne pasta
- 3 cups marinara sauce about 1 24-ounce jar
- 3 cups water
- 1 teaspoon salt
- Ground black pepper to taste
- 1 ½ lbs. raw chicken breast diced into bite-sized pieces
- 1–2 cups shredded mozzarella cheese or Italian cheese blend
- ½ cup grated Parmesan cheese
- 1 cup Panko breadcrumbs
- Optional garnish fresh chopped herbs such as fresh basil or fresh parsley
Instructions
- Heat your oven to 425°F and grease a 13-inch by 9-inch baking dish with nonstick spray.
- In the baking dish or a large bowl, combine uncooked pasta, marinara sauce, water, salt, pepper, and the diced raw chicken.
- Cover the dish tightly with aluminum foil to keep moisture inside and bake it for 30 minutes.
- Remove the foil and stir the pasta; it will still be firm with liquid remaining.
- Sprinkle mozzarella cheese evenly on top, then add the breadcrumbs and Parmesan cheese.
- Return uncovered to the oven and bake for another 10 to 15 minutes until the cheese melts, the top turns golden, and the chicken is fully cooked.
- If desired, sprinkle fresh herbs on top before serving.
Notes
- Total cooking time varies with pan type and pasta brand
- Glass or ceramic pans require more time than metal
- The pasta should be al dente and absorb most liquid to avoid mushiness
- For extra flavor, replace some water with red wine or add Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sundried tomatoes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 421 kcal
- Sugar: 6g
- Sodium: 1116mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 68mg