why make this recipe
Dump-and-Bake Chicken Parmesan Casserole is the perfect dish for busy nights. It requires minimal preparation, uses just one baking dish, and brings together classic flavors that the whole family will love. You can make this meal quickly without spending too much time in the kitchen, making it a great choice for a weeknight dinner or a cozy weekend meal. Plus, it’s easy to customize, so you can tweak it to suit your family’s taste.
how to make Dump-and-Bake Chicken Parmesan Casserole
Ingredients :
- 1 (16 oz) package uncooked penne pasta
- 3 cups marinara sauce (about 1 jar, 24 oz)
- 3 cups water
- 1 tsp salt
- Ground black pepper, to taste
- 1 ½ lbs raw chicken breast, cut into bite-sized pieces
- 1-2 cups shredded mozzarella cheese (or Italian cheese blend)
- ½ cup grated Parmesan cheese
- 1 cup Panko breadcrumbs
- Optional: Fresh chopped herbs like basil or parsley for garnish
Directions :
- Preheat your oven to 425°F and lightly coat a 13×9-inch baking dish with nonstick spray.
- In the prepared dish (or in a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken.
- Transfer the mixture into the prepared baking dish and cover tightly with aluminum foil to trap moisture. Bake for 30 minutes, ensuring the pasta absorbs the liquid during this time.
- After 30 minutes, remove the foil and stir the mixture. At this point, the pasta will be slightly firm, and there may still be some liquid – that’s perfectly fine!
- Top with shredded mozzarella, sprinkle with breadcrumbs and Parmesan cheese.
- Continue baking uncovered for 10-15 minutes, or until the cheese is melted, the top is golden brown, the pasta is tender, and the chicken is fully cooked.
- Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!
how to serve Dump-and-Bake Chicken Parmesan Casserole
Serve the casserole warm, straight from the oven. It pairs well with a simple side salad or some garlic bread for a complete meal. You can also sprinkle extra herbs on top right before serving to give it a fresh touch.
how to store Dump-and-Bake Chicken Parmesan Casserole
To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, simply reheat in the oven or microwave.
tips to make Dump-and-Bake Chicken Parmesan Casserole
- Make sure the chicken pieces are cut evenly for uniform cooking.
- Use your favorite kind of marinara sauce for a personalized flavor.
- If you like it cheesy, feel free to add more mozzarella on top.
- For a little crunch, you can toast the Panko breadcrumbs in a small pan with a bit of oil before adding them to the casserole.
variation
You can easily switch out the pasta type or use a different kind of cheese. For a healthier option, add some vegetables like spinach or zucchini. You can also use cooked chicken instead of raw to save on baking time.
FAQs
1. Can I use other pasta types?
Yes, you can use different types of pasta such as rotini or fusilli. Just adjust the cooking time if needed.
2. What if I don’t have Panko breadcrumbs?
Regular breadcrumbs will work too! Just keep in mind that the texture may be slightly different.
3. Can I freeze leftovers?
Yes, you can freeze the casserole for up to 2-3 months. Just make sure to use a freezer-safe container. Thaw in the fridge before reheating.
Dump-and-Bake Chicken Parmesan Casserole
Ingredients
Method
- Preheat your oven to 425°F and lightly coat a 13×9-inch baking dish with nonstick spray.
- In the prepared dish (or in a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken.
- Transfer the mixture into the prepared baking dish and cover tightly with aluminum foil to trap moisture.
- Bake for 30 minutes, ensuring the pasta absorbs the liquid during this time.
- After 30 minutes, remove the foil and stir the mixture. At this point, the pasta will be slightly firm, and there may still be some liquid – that’s perfectly fine!
- Top with shredded mozzarella, sprinkle with breadcrumbs and Parmesan cheese.
- Continue baking uncovered for 10-15 minutes, or until the cheese is melted, the top is golden brown, the pasta is tender, and the chicken is fully cooked.
- Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!