Why Make This Recipe
Dump and Bake Chicken Parmesan Casserole is a great choice for busy weeknights. It combines the delicious flavors of chicken parmesan with the ease of a one-pan meal. You can prepare this dish without spending too much time in the kitchen, making it perfect for families or anyone who wants a quick meal.
How to Make Dump and Bake Chicken Parmesan Casserole
Making this casserole is simple and straightforward. You gather all your ingredients, mix them together, and bake. Here’s how to do it step by step.
Ingredients:
- 1 (16 oz) package uncooked penne pasta
- 3 cups marinara sauce
- 3 cups water
- 1.5 lbs boneless, skinless chicken breasts
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 tsp Italian herbs
- 1 tsp garlic powder
Directions:
- Preheat oven to 375F (190C).
- In a large bowl, combine uncooked pasta, marinara sauce, water, Italian herbs, and garlic powder.
- Add cut chicken breasts and mix well.
- Pour into a greased 9×13 inch baking dish. Top with mozzarella and Parmesan cheese.
- Cover with foil and bake for 30 minutes.
- Uncover and bake for an additional 10-15 minutes until cheese is golden.
- Let rest for 5-10 minutes before serving.
How to Serve Dump and Bake Chicken Parmesan Casserole
This casserole is perfect on its own, but you can pair it with a simple salad or garlic bread for a complete meal. Serve it warm, and enjoy the cheesy goodness with your family or friends.
How to Store Dump and Bake Chicken Parmesan Casserole
If you have leftover casserole, let it cool completely. Then, cover it with plastic wrap or transfer it to an airtight container. It can be stored in the fridge for up to 3 days. For longer storage, freeze it for up to 2 months. Thaw in the fridge before reheating.
Tips to Make Dump and Bake Chicken Parmesan Casserole
- You can adjust the amount of cheese based on your preference for cheesiness.
- Add vegetables like spinach or bell peppers to sneak in some extra nutrition.
- Make sure to cut the chicken into small pieces for even cooking and better mixing.
Variation
For a lighter version, you can use whole grain or gluten-free pasta. You can also swap out the chicken for turkey or a meat substitute if you prefer a different protein.
FAQs
Can I use cooked pasta instead of uncooked?
Using cooked pasta will change the cooking time, so it’s best to stick with uncooked pasta for this recipe.
Can I prepare this casserole in advance?
Yes, you can prepare the casserole a day ahead. Just cover it and store it in the fridge before baking.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (75°C). You can use a meat thermometer to check.
Enjoy this easy, delicious, and hearty meal that your whole family will love!
Print
Dump and Bake Chicken Parmesan Casserole
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free (using gluten-free pasta)
Description
A quick and easy one-pan meal combining the classic flavors of chicken parmesan with minimal prep time.
Ingredients
- 1 (16 oz) package uncooked penne pasta
- 3 cups marinara sauce
- 3 cups water
- 1.5 lbs boneless, skinless chicken breasts, cut into small pieces
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 tsp Italian herbs
- 1 tsp garlic powder
Instructions
- Preheat oven to 375F (190C).
- In a large bowl, combine uncooked pasta, marinara sauce, water, Italian herbs, and garlic powder.
- Add cut chicken breasts and mix well.
- Pour into a greased 9×13 inch baking dish. Top with mozzarella and Parmesan cheese.
- Cover with foil and bake for 30 minutes.
- Uncover and bake for an additional 10-15 minutes until cheese is golden.
- Let rest for 5-10 minutes before serving.
Notes
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Thaw before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
