Dump-and-Bake Chicken Parmesan Casserole

Imagine coming home after a long day, feeling exhausted but eager to enjoy a warm, hearty dinner without spending hours in the kitchen. This is where Dump-and-Bake Chicken Parmesan Casserole shines. With its comforting blend of tender chicken, flavorful marinara, and cheesy goodness, this dish not only satisfies the whole family but also keeps prep time to a minimum. Perfect for busy weeknights, this recipe is a game-changer for anyone looking to serve something delicious with minimal effort.

What Makes This Recipe Special

One of the standout features of this chicken Parmesan casserole is its simplicity. There’s no need to pre-cook the pasta or chicken; everything comes together in one dish and bakes beautifully. It’s also budget-friendly, making it an ideal choice for families looking to save a little on the grocery bill while still enjoying a flavorful meal. Plus, it’s easy to customize with your favorite ingredients or add-ins.

"This casserole is a weeknight miracle! It’s quick, easy, and my picky kids devoured it. Definitely adding it to our regular rotation!" – excited mom

Step-by-Step Guide to Cooking It

Making this casserole is as straightforward as it gets. First, gather your ingredients, then follow a few simple steps to create a comforting and delicious meal in just about an hour. You’ll love how each layer builds flavor while keeping things uncomplicated.

Gather Your Ingredients

Here’s what you’ll need to whip up this delightful dish:

• 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

Feel free to experiment! Whole wheat pasta, different cheeses, or even adding vegetables can enhance this dish and make it your own.

Step-by-Step Directions

1. Preheat your oven to 425°F and lightly coat a 13×9-inch baking dish with nonstick spray.
2. In a large mixing bowl, combine the uncooked penne pasta, marinara sauce, water, salt, pepper, and raw chicken. Stir well to ensure everything is evenly mixed.
3. Pour the mixture into the prepared baking dish and cover tightly with aluminum foil. This step helps trap moisture and enables the pasta to absorb the liquid as it cooks.
4. Bake for 30 minutes. When the time’s up, carefully remove the foil and give everything a good stir. The pasta will be slightly firm, and some liquid will remain—this is normal!
5. Next, top the casserole with shredded mozzarella cheese, sprinkle Panko breadcrumbs, and finish with a dusting of Parmesan cheese.
6. Return it to the oven uncovered and bake for an additional 10-15 minutes. The cheese should be melted, the top golden brown, and ensure that the chicken is fully cooked.
7. If desired, garnish with fresh herbs like basil or parsley before serving.

Serving Suggestions

To elevate your dining experience, consider pairing this casserole with a light side salad for a refreshing complement to the rich flavors. Garlic bread is a classic choice that also helps soak up any leftover sauce. For a veggie boost, steamed broccoli or roasted asparagus could round out the meal beautifully.

Storage Tips

Got leftovers? No problem! Allow the casserole to cool completely before storing it. Use an airtight container to keep it fresh in the fridge for up to 3-4 days. Reheat individual portions in the microwave or oven until heated through. If you want to keep it for longer, this casserole freezes well; just make sure to wrap it tightly to avoid freezer burn, and it’ll stay good for about 2-3 months.

Expert Advice

Here are a few tips to ensure your chicken Parmesan casserole turns out perfect every time:

• Don’t skip the foil: Covering the dish in the beginning keeps the moisture in, which is crucial for cooking the pasta and chicken evenly.
• Stir halfway through: This allows for even cooking and helps to incorporate the flavors better.
• Let it sit before serving: Allowing the casserole to rest for a few minutes after baking helps the flavors to meld and makes serving easier.

Recipe Variations

Feel like switching things up? Here are a few variations to consider:

• Vegetable-packed version: Add in spinach, bell peppers, or zucchini for extra nutrition.
• Spicy kick: Incorporate red pepper flakes into the marinara sauce for a heat boost.
• Cheese lovers twist: Use a blend of different cheeses like cheddar, Gouda, or even a spicy pepper jack for added flavor.

FAQs

How long does it take to prepare this casserole?

Prep time is minimal! You can have everything ready to go in about 15-20 minutes, plus about 40-45 minutes for baking.

Can I make this casserole ahead of time?

Absolutely! You can assemble it a day in advance and store it in the fridge. Just remember to adjust the baking time if it’s going in the oven straight from the fridge.

Is it safe to freeze leftovers?

Yes, just be sure to let it cool completely. Store in a freezer-safe container, and when ready, reheat thoroughly to ensure it’s piping hot throughout.

This Dump-and-Bake Chicken Parmesan Casserole is not only a time-saver but also a delicious and fulfilling meal that every family will love. Give it a try; you won’t be disappointed!

Dump-and-Bake Chicken Parmesan Casserole

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• Total Time: 60 minutes
• Yield: 6 servings 1x
• Diet: Poultry

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Description

A simple and hearty casserole featuring tender chicken, marinara sauce, and melty cheese, all baked together with pasta for a comforting family dinner.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat your oven to 425°F and lightly coat a 13×9-inch baking dish with nonstick spray.
2. In a large mixing bowl, combine the uncooked penne pasta, marinara sauce, water, salt, pepper, and raw chicken. Stir well to ensure everything is evenly mixed.
3. Pour the mixture into the prepared baking dish and cover tightly with aluminum foil.
4. Bake for 30 minutes. Carefully remove the foil and stir the mixture, which should be slightly firm with some liquid remaining.
5. Top the casserole with shredded mozzarella cheese, Panko breadcrumbs, and a dusting of Parmesan cheese.
6. Return to the oven uncovered and bake for an additional 10-15 minutes until the cheese is melted and the top is golden brown.
7. Garnish with fresh herbs before serving.

Notes

For a veggie boost, consider adding spinach or bell peppers. This casserole can also be prepared ahead of time and stored in the fridge or frozen for later use.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 75mg

Keywords: chicken, casserole, weeknight dinner, easy recipe, Italian