Dump-and-Bake Chicken Parmesan Casserole
This Dump-and-Bake Chicken Parmesan Casserole is a one-dish dinner that's healthy, easy to prepare, and incredibly family-friendly! Just combine the raw
ingredients in a pan and pop it in the oven -- no prep work involved!
Course Dinner
Cuisine Italian
Keyword chicken parmesan casserole, chicken parmesan casserole with pasta, healthy chicken parmesan
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings
8
people
Calories 421 kcal
Author Blair
Ingredients
list of 9 items
1 (16 ounce) package uncooked penne pasta (can use whole grain pasta, if preferred)
3 cups marinara sauce
3 cups water
1 teaspoon salt
1 ½ lbs. raw chicken breast, diced into bite-sized pieces
1 cup reduced-fat shredded mozzarella
½ cup grated Parmesan cheese
1 cup Panko breadcrumbs
Optional: fresh chopped herbs such as basil or parsley for garnish
list end
Instructions
list of 5 items
1. Preheat oven to 425 degrees F. Spray a 13-inch by 9-inch baking dish with cooking spray.
2. In the prepared baking dish (or in a separate large bowl), stir together uncooked pasta, marinara sauce, water, salt and raw chicken. Cover tightly
with aluminum foil. You want to make sure that your dish is covered tightly so that none of the moisture escapes (the pasta needs to absorb the liquid
as it cooks). Bake the covered dish for 30 minutes.
3. Uncover and give the pasta a good stir. At this point the pasta will still be firm and there will still be quite a bit of liquid in the dish. That's
fine!
4. Spread mozzarella over the top and sprinkle with breadcrumbs and Parmesan cheese. Bake uncovered for 10-15 more minutes (or until cheese is melted,
top is golden brown, pasta is tender, and chicken is cooked through).
5. Allow the pasta to rest for 5-10 minutes before garnishing with herbs and serving.
list end
Recipe Notes
COOK'S TIPS:
list of 5 items
• Dice the chicken into small, bite-size pieces before adding it to the dish. It will cook faster this way, and it will be easier to eat without cutting.
• Definitely
use Panko breadcrumbs
instead of regular breadcrumbs. It gives the topping a delicious, crispy texture that's similar to the fried coating on traditional Chicken Parmesan!
• Use wholegrain penne and whole wheat Panko, if possible, for some added fiber and nutritional value. If you're like me and you can't find these wholegrain
products in your local grocery store, that's fine too!
• Stir in some veggies! If your kids like peas, zucchini, or frozen broccoli, stir that into the dish as well! If you’re using a larger vegetable with
a longer cooking time (like broccoli), you may want to steam the vegetables first before adding to the dish. For something small like frozen peas, you
can just add them (still frozen) straight to the baking dish towards the end of the cooking time.
• Garnish with chopped fresh parsley or fresh basil for a bright burst of flavor!
list end
Nutrition Facts
Dump-and-Bake Chicken Parmesan Casserole
Amount Per Serving (1 /8 of the casserole)
Calories 421 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 68mg 23%
Sodium 1116mg 47%
Potassium 779mg 22%
Total Carbohydrates 53g 18%
Dietary Fiber 3g 12%
Sugars 6g
Protein 33g 66%
Vitamin A 10.9%
Vitamin C 9%
Calcium 22.4%
Iron 13.5%
* Percent Daily Values are based on a 2000 calorie diet.
This post was originally published in November, 2015. It was updated in January, 2019.
From the Seasoned Mom
_._,_._,_
This Dump-and-Bake Chicken Parmesan Casserole is a one-dish dinner that's healthy, easy to prepare, and incredibly family-friendly! Just combine the raw
ingredients in a pan and pop it in the oven -- no prep work involved!
Course Dinner
Cuisine Italian
Keyword chicken parmesan casserole, chicken parmesan casserole with pasta, healthy chicken parmesan
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings
8
people
Calories 421 kcal
Author Blair
Ingredients
list of 9 items
1 (16 ounce) package uncooked penne pasta (can use whole grain pasta, if preferred)
3 cups marinara sauce
3 cups water
1 teaspoon salt
1 ½ lbs. raw chicken breast, diced into bite-sized pieces
1 cup reduced-fat shredded mozzarella
½ cup grated Parmesan cheese
1 cup Panko breadcrumbs
Optional: fresh chopped herbs such as basil or parsley for garnish
list end
Instructions
list of 5 items
1. Preheat oven to 425 degrees F. Spray a 13-inch by 9-inch baking dish with cooking spray.
2. In the prepared baking dish (or in a separate large bowl), stir together uncooked pasta, marinara sauce, water, salt and raw chicken. Cover tightly
with aluminum foil. You want to make sure that your dish is covered tightly so that none of the moisture escapes (the pasta needs to absorb the liquid
as it cooks). Bake the covered dish for 30 minutes.
3. Uncover and give the pasta a good stir. At this point the pasta will still be firm and there will still be quite a bit of liquid in the dish. That's
fine!
4. Spread mozzarella over the top and sprinkle with breadcrumbs and Parmesan cheese. Bake uncovered for 10-15 more minutes (or until cheese is melted,
top is golden brown, pasta is tender, and chicken is cooked through).
5. Allow the pasta to rest for 5-10 minutes before garnishing with herbs and serving.
list end
Recipe Notes
COOK'S TIPS:
list of 5 items
• Dice the chicken into small, bite-size pieces before adding it to the dish. It will cook faster this way, and it will be easier to eat without cutting.
• Definitely
use Panko breadcrumbs
instead of regular breadcrumbs. It gives the topping a delicious, crispy texture that's similar to the fried coating on traditional Chicken Parmesan!
• Use wholegrain penne and whole wheat Panko, if possible, for some added fiber and nutritional value. If you're like me and you can't find these wholegrain
products in your local grocery store, that's fine too!
• Stir in some veggies! If your kids like peas, zucchini, or frozen broccoli, stir that into the dish as well! If you’re using a larger vegetable with
a longer cooking time (like broccoli), you may want to steam the vegetables first before adding to the dish. For something small like frozen peas, you
can just add them (still frozen) straight to the baking dish towards the end of the cooking time.
• Garnish with chopped fresh parsley or fresh basil for a bright burst of flavor!
list end
Nutrition Facts
Dump-and-Bake Chicken Parmesan Casserole
Amount Per Serving (1 /8 of the casserole)
Calories 421 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 68mg 23%
Sodium 1116mg 47%
Potassium 779mg 22%
Total Carbohydrates 53g 18%
Dietary Fiber 3g 12%
Sugars 6g
Protein 33g 66%
Vitamin A 10.9%
Vitamin C 9%
Calcium 22.4%
Iron 13.5%
* Percent Daily Values are based on a 2000 calorie diet.
This post was originally published in November, 2015. It was updated in January, 2019.
From the Seasoned Mom
_._,_._,_
