Dump and Bake Chicken Parmesan Casserole
A simple and satisfying casserole that combines chicken, pasta, marinara sauce, and cheese for a comforting meal.
Equipment
- 9x13-inch Baking Dish
- Mixing Bowl
- Skillet
Ingredients
- 1.5 cups Uncooked Penne Pasta
- 2 cups Cooked Chicken Breast diced or shredded
- 2 cups Marinara Sauce
- 1.25 cups Water or Chicken Broth
- 1 teaspoon Italian Seasoning
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Onion Powder
- Salt and Pepper to taste
- 1 cup Shredded Mozzarella Cheese
- 0.25 cup Grated Parmesan Cheese
- 0.5 cup Turkey Ham or Turkey Pepperoni optional
- 0.5 cup Breadcrumbs for topping
- 1 tablespoon Olive Oil or Melted Butter for topping
Instructions
- Preheat your oven to 425°F (220°C).
- In a 9x13-inch baking dish, spread the uncooked penne pasta evenly on the bottom.
- Layer cooked chicken breast over the pasta. If using, add turkey ham or turkey pepperoni on top.
- In a mixing bowl, whisk together marinara sauce, water or chicken broth, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Pour the sauce mixture evenly over the pasta and chicken, stirring slightly to ensure the pasta is submerged.
- Sprinkle shredded mozzarella and grated Parmesan cheese on top.
- In a small bowl, mix breadcrumbs with olive oil or melted butter, then sprinkle over the cheese layer.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes until cheese is bubbly and breadcrumbs are golden.
- Let it rest for 5 minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Freezing is also an option; it can last up to 3 months.