Description
A simple and delicious Dump-and-Bake Chicken Parmesan Casserole that requires minimal effort.
Ingredients
Scale
- 1 (16 oz) 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 basil or parsley)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large baking dish, combine uncooked penne pasta, marinara sauce, water, salt, and pepper.
- Add diced chicken breast and stir to mix well.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and stir the mixture.
- Top with mozzarella cheese, Parmesan cheese, and Panko breadcrumbs.
- Bake uncovered for an additional 15-20 minutes, or until cheese is melted and bubbly.
- Garnish with fresh chopped herbs if desired and serve.
Notes
- Adjust cooking time based on your oven.
- Feel free to add vegetables for extra nutrition.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Dump-and-Bake Chicken Parmesan Casserole, chicken casserole, easy dinner, Italian recipe