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Dump-and-Bake Chicken Parmesan Casserole

A simple and tasty meal featuring tender chicken, pasta, and cheesy goodness, all baked into one dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort food, Italian
Calories: 590
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package 16 oz uncooked penne pasta
  • 3 cups marinara sauce (about 1 jar, 24 oz)
  • 3 cups water
  • 1 tsp salt
  • Ground black pepper, to taste
  • 1.5 lbs raw chicken breast, cut into bite-sized pieces
  • 1-2 cups shredded mozzarella cheese (or Italian cheese blend)
  • 0.5 cup grated Parmesan cheese
  • 1 cup Panko breadcrumbs
  • Optional: Fresh chopped herbs like basil or parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 425°F and lightly coat a 13x9-inch baking dish with nonstick spray.
  2. In the prepared dish (or in a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken.
  3. Transfer the mixture into the prepared baking dish and cover tightly with aluminum foil to trap moisture.
Cooking
  1. Bake for 30 minutes, ensuring the pasta absorbs the liquid during this time.
  2. After 30 minutes, remove the foil and stir the mixture.
  3. Top with shredded mozzarella, sprinkle with breadcrumbs and Parmesan cheese.
  4. 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.
  5. Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!

Notes

For extra sauce, add another cup of marinara sauce. Use pre-cooked rotisserie chicken to save time. Substitute different cheeses for varying flavors.