Chicken Parmesan Casserole
This delicious chicken parmesan casserole is packed with juicy chicken, savory marinara, and gooey cheese. A an easy dump and bake casserole that is a crowd-pleaser.
Servings: 8 bowls
Ingredients
- 1 ½ lb chicken breasts skinless and boneless, diced into bite-size cubes
- 4 garlic cloves minced
- 1 tbsp Italian seasoning
- 1 tsp oregano
- 16 oz rigatoni pasta uncooked
- 24 oz jar marinara sauce
- 3 cups water
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded mozzarella
- 1 cup Panko breadcrumbs
- ½ cup grated Parmesan cheese
Garnish
- Fresh basil chopped
Instructions
- Preheat the oven to 425F. Spray a 9x13 baking dish with oil.
- Add chicken breasts into a bowl and cover with minced garlic, Italian seasoning, and oregano. Toss to coat the chicken and let it sit for 5 minutes.
- Add uncooked rigatoni pasta, marinara sauce, water, raw seasoned chicken, salt, and black pepper into the baking dish.
- Stir all the ingredients together to combine inside the baking dish.
- Cover with aluminum foil tightly to prevent water evaporation. Pop into the oven and bake covered for 30 minutes.
- Remove from the oven, uncover and give it a stir. There is still going to be plenty of liquid inside the casserole, and the pasta will not be fully cooked. It’s fine.
- Cover the casserole with shredded mozzarella, breadcrumbs, and parmesan cheese.
- Pop back into the oven and bake uncovered for 10-15 minutes until the cheese is golden brown and the pasta is tender.
- Garnish with chopped basil before serving.
Nutrition
Serving: 1 bowl (13 oz) | Calories: 503kcal | Carbohydrates: 61g | Protein: 37g | Fat: 11g | Saturated Fat: 4.5g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 2.7g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 1127mg | Potassium: 823.5mg | Fiber: 4.6g | Sugar: 7.7g | Calcium: 302mg | Iron: 4.2mg