Description
Dump and Bake Chicken Parmesan Casserole is an easy chicken casserole recipe made with tender chicken breast, uncooked pasta, marinara sauce, mozzarella, and Parmesan for a cheesy baked dinner that is perfect for busy weeknights, family meals, and make-ahead comfort food.
Ingredients
2 cups boneless skinless chicken breast, diced
12 ounces uncooked penne pasta
3 cups marinara sauce
2 1/2 cups chicken broth
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Instructions
1. Preheat the oven to 425°F and lightly grease a 9×13-inch baking dish.
2. Add the diced chicken, uncooked penne, marinara sauce, chicken broth, olive oil, Italian seasoning, garlic powder, salt, and black pepper to the dish. Stir well to combine.
3. Cover the dish tightly with foil and bake for 35 minutes.
4. Remove the foil and stir the casserole gently to make sure the pasta is cooking evenly.
5. Sprinkle the mozzarella and Parmesan cheese evenly over the top.
6. Return the dish to the oven uncovered and bake for 10 to 15 minutes more, until the cheese is melted and the casserole is bubbling.
7. Let the casserole rest for 5 minutes, then garnish with chopped parsley and serve warm.
Notes
Use penne, ziti, or rotini for the best texture since sturdy pasta shapes hold up well during baking.
Cut the chicken into small even pieces so it cooks through at the same rate as the pasta softens.
If the casserole looks a little thick after baking, stir in a splash of warm broth before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 85mg