Introduction
The classic Chicken Parmesan is a beloved staple of Italian-American cuisine, but the process—breading, frying, and layering—can be time-consuming and messy. Introducing the ‘Dump-and-Bake Chicken Parmesan Casserole’: all the savory, cheesy comfort you crave, without any of the fuss. This recipe is specifically designed for busy weeknights, requiring minimal prep and allowing the oven to do all the heavy lifting. By combining uncooked pasta, chicken, and sauce in one dish, you get a tender, flavorful meal that is guaranteed to become a new family favorite.
Ingredients
- 450 g (1 lb) boneless, skinless chicken breasts, cut into 1-inch cubes
- 225 g (8 oz) uncooked penne or ziti pasta
- 680 g (24 oz) jar marinara or spaghetti sauce
- 240 ml (1 cup) water or low-sodium chicken broth
- 1 tsp dried Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 240 g (2 cups) shredded mozzarella cheese, divided
- 60 g (½ cup) grated Parmesan cheese, divided
- 1 tbsp fresh parsley, chopped (for garnish)
Step-by-step Preparation
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**Preheat and Prep:** Preheat your oven to 190°C (375°F). Lightly grease a 9×13 inch (23×33 cm) baking dish.
*Tip: Greasing the dish prevents the starches in the uncooked pasta from sticking to the bottom during the long bake time.* -
**The Dump:** In the prepared baking dish, combine the cubed chicken, uncooked pasta, marinara sauce, water (or broth), Italian seasoning, garlic powder, salt, and pepper. Stir well until the pasta and chicken are fully coated and submerged in the liquid.
*Tip: Using chicken broth instead of water adds depth of flavor, enhancing the overall richness of the sauce.* -
**Initial Bake (Covered):** Tightly cover the baking dish with aluminum foil. Bake for 40 minutes. The foil traps the steam, allowing the uncooked pasta to hydrate and the chicken to cook through.
*Tip: Ensure the foil is sealed tightly around the edges to prevent moisture from escaping.* - **Cheese and Final Bake (Uncovered):** Carefully remove the dish from the oven and remove the foil. Sprinkle 1½ cups of the mozzarella cheese and ¼ cup of the Parmesan cheese evenly over the top. Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- **Rest and Serve:** Remove the casserole from the oven and let it rest for 5 to 10 minutes. This resting time is crucial as it allows the sauce to thicken and the casserole to set, making it easier to serve. Garnish with the remaining mozzarella, Parmesan, and fresh parsley before serving.
Nutritional Information
This casserole is a high-protein, satisfying meal. Based on 8 servings, each serving is estimated to contain approximately 480-550 calories, 40g of protein, and 15g of fat. It provides significant calcium from the generous amount of cheese, which supports bone health. While it is a comfort food, using low-sodium broth and monitoring the added salt can help manage overall sodium intake.
Storage
Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, individual servings can be microwaved until heated through. For best results (to maintain a crispier cheese crust), reheat the entire casserole in an oven preheated to 160°C (325°F) for about 15-20 minutes, covered loosely with foil.
Conclusion
This Dump-and-Bake Chicken Parmesan Casserole delivers maximum flavor with minimum effort. It’s the perfect solution for a hearty weeknight dinner. Serve it alongside a crisp Caesar salad or a side of steamed green beans to balance the richness. For a fun variation, try adding 1 cup of sautéed mushrooms or fresh spinach during the initial mixing step. Enjoy the simplicity of this comforting, crowd-pleasing dish!