Dump-and-Bake Chicken Parmesan Casserole in a Snap

This Dump-and-Bake Chicken Parmesan Casserole is a quick and easy dinner solution that delivers classic flavors in under an hour.

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Prep Time 10

Cook Time 40

Resting Time 5

Total Time 55

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

8 ounces Penne Pasta can substitute with ziti or fusilli
1 jar Marinara Sauce about 24 oz
2 cups Water
1 teaspoon Salt
1 teaspoon Ground Black Pepper
1 pound Raw Chicken Breast cut into bite-sized pieces
2 cups Shredded Mozzarella Cheese or Italian cheese blend
1/2 cup Grated Parmesan Cheese
1 cup Panko Breadcrumbs optional
to taste Fresh Herbs (Basil/Parsley) for garnish

Equipment

13x9 inch baking dish
Mixing Bowl
aluminum foil

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C) and prepare a 13x9-inch baking dish with nonstick spray.
In a large mixing bowl, combine uncooked penne pasta, marinara sauce, water, salt, pepper, and raw chicken, stirring well.
Pour the mixture into the prepared baking dish and cover tightly with aluminum foil. Bake for 30 minutes.
Remove foil, stir, and sprinkle mozzarella, panko, and Parmesan cheese on top.
Return to the oven uncovered and bake for an additional 10-15 minutes until cheese is melted and golden.
Let the casserole rest for a few minutes before serving. Garnish with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 45gProtein: 36gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 950mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 4mgCalcium: 30mgIron: 15mg

Notes

For a more saucy dish, add more water or marinara. Assemble ahead and refrigerate for up to 24 hours before baking.

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