Chicken Parmesan Casserole

A dump-and-bake, one-pan chicken parmesan casserole that takes little effort to prepare but tastes as if it took you all day. Just serve with salad!

Course Mains & Entrees

Cuisine Italian

Keyword baked pasta, chicken, one pan, pasta

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 377

Author Laurie McNamara

1¼ pounds thin-sliced boneless skinless chicken breasts or tenders, cut into bite-size pieces
1 tablespoon Italian seasoning
3 cups marinara
2½ cups rotini pasta
2 cups chicken broth
1/4 cup freshly grated Parmesan cheese
1½ cups freshly grated Mozzarella cheese
1 cup panko breadcrumbs or store-bought
chopped fresh basil

Preheat your oven to 425℉ (or 220℃).
Toss the chicken with the Italian seasoning and set off to the side.
Into a casserole dish, add the marina, uncooked pasta and broth. Stir to combine before adding the chicken in an even layer on top.
Cover tightly with aluminum foil and bake for 30 minutes.
Uncover and continue to bake for 10 minutes.
Remove and sprinkle with the Parmesan, mozzarella and then the breadcrumbs. Bake for 10 to 12 minutes or until the cheese has melted, breadcrumbs are golden and sauce is bubbling.
Let the casserole sit for 5 minutes before serving with lots of fresh basil over top.