Dump-and-Bake Chicken Parmesan Casserole
A quick and comforting casserole made with chicken, pasta, and marinara sauce that bakes in one dish, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound Boneless skinless chicken breast, cut into small chunks Thighs can be used as an alternative.
- 12 ounces Dry short pasta (like penne, rotini, or rigatoni) Avoid long noodles for easier stirring.
- 2 cups Marinara sauce Choose a sauce you enjoy.
- 1/2 cup Liquid (broth or water) Add if sauce is thick to ensure pasta softens.
- 2 cups Mozzarella cheese, shredded For a cheesy topping.
- 1/2 cup Parmesan cheese, grated For flavor.
- 1 tablespoon Italian seasoning For added flavor.
- 1 teaspoon Garlic powder
- 1 teaspoon Salt To taste.
- 1 teaspoon Pepper To taste.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large baking dish (9x13 inches), add the diced chicken, dry pasta, marinara sauce, and liquid. Stir the mixture to combine.
- Sprinkle the seasonings over the top and mix again to ensure everything is evenly distributed.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil, add mozzarella and parmesan cheese on top, and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden.
Notes
For easier prep, season the chicken on the cutting board before adding it to the dish. This casserole is perfect for make-ahead; it can be stored in the fridge for up to 1 day before baking. Leftovers can be stored in an airtight container for 3-4 days.