Description
Chicken parmesan baked instead of fried makes it perfect for weeknight dinners. This baked chicken parmesan casserole combines classic flavors with minimal effort.
Ingredients
Scale
- 16 ounces dry Rigatoni noodles
- 1 1/2 pound skinless chicken breasts (cut into bite-size cubes)
- 1 24 ounce jar of store-bought marinara sauce
- 3 cups water
- 1/2 tsp Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Pepper to taste
- Red pepper flakes to taste (optional)
- 8 ounces shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- Fresh chopped basil (optional)
Instructions
- Prepare: Preheat oven to 425°F. Spray a 13-inch by 9-inch baking dish with nonstick cooking spray.
- Combine: In the prepared baking dish, add uncooked pasta, raw chicken, marinara sauce, water, Italian seasoning, garlic powder, salt, and pepper. Mix to combine.
- Bake Covered: Cover tightly with aluminum foil. Bake the covered dish for 35-40 minutes.
- Top: Spread mozzarella over the top and sprinkle with Parmesan cheese.
- Bake Uncovered: Bake uncovered for 10-15 more minutes or until the cheese is melted and the pasta is tender.
Notes
Storage: Leftovers keep in an airtight container in the refrigerator for 3-4 days; add a little water and salt before reheating. Not recommended for freezing. Optional: Stir in veggies like peas, zucchini, sliced mushrooms, or steamed broccoli.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 681 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.01 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 82 mg
Keywords: chicken parmesan, pasta bake, dump and bake, Italian dinner, easy casserole