Dump and Bake Chicken Parmesan Casserole
This dump-and-bake chicken parmesan casserole delivers cheesy, tomato-sauced comfort with minimal cleanup and maximum flavor in under an hour.
Equipment
- 1 Baking dish greased
Ingredients
Main ingredients
- 12 oz Campanelle pasta or penne dried
- 32 oz Pasta sauce your favorite jarred sauce
- 2 ¼ cups Water
- 1 ½ pounds Chicken breast skinless, boneless, cut into bite-sized pieces
- 1 teaspoon Salt
- ¼ teaspoon Black pepper
- ¾ cup Panko breadcrumbs
- ½ cup Parmesan cheese grated
- 2 cups Mozzarella cheese shredded
- 2 tablespoon Parsley chopped
- Butter dotted on top
Instructions
Instructions
- Grease a baking dish with cooking spray or butter to prevent sticking.
- Add dried pasta to the dish. Pour in pasta sauce and water. Mix gently.
- Top with bite-sized chicken. Sprinkle with salt and pepper. Stir gently.
- Cover tightly with aluminum foil to trap steam.
- Bake at 425°F for 35 minutes until pasta and chicken are cooked.
- Remove foil carefully. Stir mixture to combine evenly.
- Sprinkle panko and Parmesan on top. Dot with butter.
- Bake uncovered 10–15 more minutes until golden. Finish with chopped parsley.
Notes
Leftovers keep well refrigerated for 3 days or freeze up to 2 months. Reheat gently for best results.