Description
This **Dump-and-Bake Chicken Parmesan Casserole** is a quick and easy dinner with all the flavors of classic Chicken Parmesan but without the hassle. No pre-cooking required—just mix, bake, and enjoy a comforting meal in under an hour!
Ingredients
– 2 cups uncooked penne pasta
– 2 cups cooked chicken, diced or shredded
– 1 (24 oz) jar marinara sauce
– 2 cups water
– 1 teaspoon Italian seasoning
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup panko breadcrumbs
– 1 tablespoon olive oil
– 2 tablespoons fresh basil, chopped (optional)
Instructions
1. Preheat oven to 375°F (190°C).
2. In a large baking dish, combine uncooked penne pasta, cooked chicken, marinara sauce, water, Italian seasoning, garlic powder, salt, and black pepper. Stir well to mix.
3. Cover the dish tightly with foil and bake for 35 minutes.
4. Remove from the oven and stir the pasta mixture. Sprinkle shredded mozzarella and Parmesan cheese evenly on top.
5. In a small bowl, mix panko breadcrumbs with olive oil. Sprinkle over the cheese layer.
6. Return to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and the top is golden brown.
7. Garnish with fresh basil if desired and serve hot.
8. Enjoy!
Notes
– Use rotisserie chicken for a time-saving shortcut.
– Whole wheat pasta or gluten-free pasta can be substituted.
– For extra crunch, broil the casserole for 2-3 minutes after baking.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg