Dump and Bake Chicken Parmesan Casserole
Raw chicken, dry pasta, marinara, and two kinds of cheese baked together in one dish for a cheesy, saucy weeknight dinner with just 10 minutes of prep.
Equipment
- 9x13 inch baking dish
- Aluminum foil
- Meat thermometer
Ingredients
- 1.5 lb boneless skinless chicken breasts
- salt to taste
- black pepper to taste
- 2 cup dry penne or rotini pasta uncooked
- 2 cup marinara sauce
- 1.5 cup chicken broth low-sodium recommended
- 1.5 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 1 tsp Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Place the boneless skinless chicken breasts in a single layer at the bottom of the baking dish. Season both sides generously with salt and black pepper. If the breasts are very thick, pound them lightly to about 3/4 inch thickness for even cooking.
- Sprinkle the dry pasta evenly over the chicken, spreading it across the entire surface of the dish.
- Pour the marinara sauce over the pasta, covering as much surface as possible. Pour the chicken broth evenly over everything. Gently shake the dish side to side so the liquid settles down between the pasta and around the chicken. Make sure there are no dry pasta patches.
- Sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan and Italian seasoning. Go slightly heavier with the mozzarella at the edges to create a crispy border.
- Cover the dish tightly with aluminum foil and bake for 30 minutes. Do not lift the foil during this time.
- Remove the foil and bake uncovered for an additional 10 minutes, until the cheese is bubbly, golden, and starting to brown in spots. The internal temperature of the chicken should reach 165°F.
- Remove from the oven and let the casserole rest for 5 minutes before scooping and serving.
