Dump and Bake Chicken Parmesan Casserole
An easy, comforting casserole that combines chicken, marinara sauce, and cheese with penne pasta for a delicious one-dish meal.
Equipment
- Oven
- 9x13 inch baking dish
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
- 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, add the uncooked penne pasta.
- Layer the cooked chicken breast over the pasta, and add turkey ham or turkey pepperoni if using.
- In a bowl, mix together marinara sauce, water or chicken broth, Italian seasoning, garlic powder, onion powder, salt, and pepper. Pour this mixture over the pasta and chicken.
- Sprinkle shredded mozzarella and grated Parmesan cheese over the top.
- In a small bowl, combine breadcrumbs with olive oil or melted butter and mix well. Sprinkle the breadcrumb mixture over the cheese layer.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and the breadcrumbs are golden brown.
- Let the casserole rest for 5 minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.