Dump and Bake Chicken Parmesan
This dump-and-bake chicken Parmesan is the easiest way to enjoy the classic Italian favorite without all the fuss. Tender chicken bakes in marinara sauce, topped with mozzarella and Parmesan, then finished with a crispy breadcrumb topping.
Servings 8
Equipment
- Measuring cups and spoons
- 9x13 inch casserole dish
- Aluminum foil
- Small bowl
Ingredients
- 1 lb bowtie pasta uncooked
- 24 oz marinara sauce
- 24 oz water
- 1 1/2 lb chicken cut into ½ inch cubes
- 1 tbsp italian seasoning
- 1 tbsp garlic powder
- 1 tsp pepper
- ½ tsp salt
- ½ cup grated parmesan cheese
- 1 ½ cups mozzarella cheese
- 1 cup Italian bread crumbs
- 2 tbsp melted butter
- Fresh parsley to top
Instructions
- Preheat the oven to 425 degrees.
- Add uncooked pasta, pasta sauce, water, chicken and seasonings to a 9x13-inch casserole dish. Stir, then cover with aluminum foil and bake for 30 minutes.
- Remove from the oven, and stir.
- Top with cheeses, then breadcrumbs. Drizzle melted butter over the top.
- Return to the oven and bake for 10-15 minutes uncovered, until golden.
- Sprinkle with fresh parsley to serve.
Notes
Store leftover Dump and Bake Chicken Parmesan in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until hot, or warm a larger portion covered in the oven at 350 degrees until heated through. If the pasta has thickened in the fridge, add a small splash of water or marinara before reheating.