I’d like you to meet this delicious, one-pan chicken parmesan casserole.
A dump-and-bake, one-pan casserole that takes little effort to prepare but tastes as if it took you all day.
I like that about this recipe.
This recipe comes in handy on those nights when you’ve either worked all day, or spent the afternoon driving kids to and fro or for when you just can’t even imagine cooking– which all of the above is pretty much every single day and night of the week for me.
To Make This One Pan Chicken Parmesan Casserole You Will Need:
- thin-sliced breasts or chicken tenders, cut into bite-size pieces
- italian seasoning
- dry rotini pasta
- chicken broth
- 1/4 cup freshly grated Parmesan cheese
- 1-1/2 cups freshly grated Mozzarella cheese
- 1 cup Panko breadcrumbs (or store-bought)
- chopped fresh basil
First things first, season 1-1/4 to 1-1/2 pounds diced chicken in 1 tablespoon of Italian seasoning.
Then pour 3 cups marinara sauce into the bottom of your casserole dish.
Follow that by adding in 2-1/2 cups pasta.
Pour in 2 cups low-sodium chicken broth.
Then give it a stir before adding the seasoned chicken on. You don’t want to stir the chicken in to the liquids because you want the seasoning to stick to the chicken.
Cover tightly with aluminum foil and bake in your preheated 425° for 30 minutes.
Next, remove the foil and bake uncovered for 10 more minutes.
Then sprinkle with the Parmesan cheese, mozzarella and those homemade Panko breadcrumbs I was telling you about.
Bake for 10 to 12 minutes or until golden brown and crispy.
Lastly, to add some pop of green and herby freshness, sprinkle on fresh basil before serving.
Haileigh needed to practice her knife skills for a test she was having in her food science and nutrition class, so I had her thinly slice the basil. I’d like think she inherited her knife skills from me. 😀 Anyhoo! THIS one-pan chicken parmesan casserole is SO good!!!!! My whole family loved it! Especially Malloree, my sometimes picky 12-year-old. And when she raves about something, I know it’s good.
I served this with a Caesar salad, but any green salad would be delicious.
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