Dump-and-Bake Chicken Parmesan Casserole
User Reviews
5
Dump-and-Bake Chicken Parmesan Casserole
Description
The Dump-and-Bake Chicken Parmesan Casserole starts with combining uncooked penne pasta, diced chicken breast, marinara sauce, water, salt, and pepper in a baking dish. Covered tightly with foil, it bakes first to allow the pasta to cook and the chicken to become tender while soaking in the sauce. After 30 minutes, mozzarella cheese, Parmesan, and panko breadcrumbs are added on top. The casserole then bakes uncovered until the cheese melts and the breadcrumbs turn golden brown, adding a crispy texture contrast.
This dish delivers the classic flavors of chicken Parmesan with less hands-on cooking, using uncooked pasta and baking everything together. Seasoning can be customized with Italian herbs or spices to enhance the depth of flavor. The resulting casserole is comforting and filling, making it suitable for family dinners or meal prepping.
Notes suggest careful monitoring of pasta doneness and moisture absorption to avoid overcooking. Adjusting liquids or adding wine can enrich the dish, and baking times vary based on dish material and oven. The casserole can be personalized with additional seasonings or sundried tomatoes for variety.
Ingredients
- 1 (16 ounce) penne pasta uncooked, package
- 3 cups marinara sauce (about 1 24-ounce jar)
- 3 cups water
- 1 teaspoon salt
- ground black pepper to taste
- 1 ½ lbs. chicken breast diced into bite-sized pieces, raw
- 1-2 cups mozzarella cheese shredded, or Italian cheese blend
- ½ cup Parmesan Cheese grated
- 1 cup panko breadcrumbs
- basil fresh chopped herbs for garnish
- parsley fresh chopped herbs for garnish
Instructions
- Preheat oven to 425°F. Spray a 13-inch by 9-inch baking dish with nonstick cooking spray. In the prepared baking dish (or in a separate large bowl), stir together uncooked pasta, marinara sauce, water, salt, pepper, and raw chicken. Tips: See my suggestions below if you'd like to add even more flavor to the dish (like red wine, garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes).
- Transfer the mixture to the prepared baking dish. Cover tightly with aluminum foil. Make sure that your dish is covered tightly so that none of the moisture escapes (the pasta needs to absorb the liquid as it cooks). Bake the covered dish for 30 minutes. Uncover and give the pasta a good stir. At this point the pasta will still be firm and there will still be quite a bit of liquid in the dish. That's fine! Spread mozzarella over the top and sprinkle with breadcrumbs and Parmesan cheese.
- Bake uncovered for 10-15 more minutes (or until cheese is melted, top is golden brown, pasta is tender, and chicken is cooked through).
- Garnish with fresh herbs, if desired. Serve!
Notes
- You can enhance flavor by adding Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sundried tomatoes.
- Watch for pasta doneness by tasting; it should be al dente with absorbed liquid to avoid mushiness.
- Consider substituting some water with red wine to deepen the flavor.
- Baking time varies based on baking dish type and oven; glass or ceramic may require longer cooking than metal pans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 421kcal | 21% |
| Carbohydrates | 53g | 18% |
| Protein | 33g | 66% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 1116mg | 47% |
| Potassium | 779mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 224mg | 22% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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