Dump n Bake Easy Chicken Parm-ish Casserole

45 mins
Serves 1
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Directions

  1. 1Drop two cubed chicken breasts into a greased 9x13 baking dish.
  2. 2Drop two cubed chicken breasts into a greased 9x13 baking dish.
  3. 3Drop two cubed chicken breasts into a greased 9x13 baking dish.
  4. 4Spread the chicken breasts out evenly and season them with salt, pepper, garlic powder, and Italian seasoning.
  5. 5Spread the chicken breasts out evenly and season them with salt, pepper, garlic powder, and Italian seasoning.
  6. 6Spread the chicken breasts out evenly and season them with salt, pepper, garlic powder, and Italian seasoning.
  7. 7Dump in a 25 oz jar of marinara sauce, 1 lb of penne or rigatoni number 50, and three cups of chicken broth or water.
  8. 8Dump in a 25 oz jar of marinara sauce, 1 lb of penne or rigatoni number 50, and three cups of chicken broth or water.
  9. 9Dump in a 25 oz jar of marinara sauce, 1 lb of penne or rigatoni number 50, and three cups of chicken broth or water.
  10. 10Mix all the ingredients together.
  11. 11Mix all the ingredients together.
  12. 12Mix all the ingredients together.
  13. 13Cover the baking dish with aluminum foil.
  14. 14Cover the baking dish with aluminum foil.
  15. 15Cover the baking dish with aluminum foil.
  16. 16Throw it in a 425° oven for 30 minutes.
  17. 17Throw it in a 425° oven for 30 minutes.
  18. 18Throw it in a 425° oven for 30 minutes.
  19. 19Carefully remove the foil when it comes out of the oven.
  20. 20Carefully remove the foil when it comes out of the oven.
  21. 21Carefully remove the foil when it comes out of the oven.
  22. 22Give it all a quick stir.
  23. 23Give it all a quick stir.
  24. 24Give it all a quick stir.
  25. 25Cover the top with fresh shredded mozzarella cheese, some Parmesan, and 1 cup of panko breadcrumbs.
  26. 26Cover the top with fresh shredded mozzarella cheese, some Parmesan, and 1 cup of panko breadcrumbs.
  27. 27Cover the top with fresh shredded mozzarella cheese, some Parmesan, and 1 cup of panko breadcrumbs.
  28. 28Throw it back in the oven uncovered until the cheese melts, the top is golden, the noodles are tender, and the chicken is cooked.
  29. 29Throw it back in the oven uncovered until the cheese melts, the top is golden, the noodles are tender, and the chicken is cooked.
  30. 30Throw it back in the oven uncovered until the cheese melts, the top is golden, the noodles are tender, and the chicken is cooked.
  31. 31Sprinkle a little bit of parsley on top while you wait for it to cool off.
  32. 32Sprinkle a little bit of parsley on top while you wait for it to cool off.
  33. 33Sprinkle a little bit of parsley on top while you wait for it to cool off.
  34. 34Serve on a plate and enjoy.
  35. 35Serve on a plate and enjoy.
  36. 36Serve on a plate and enjoy.

Ingredients

  • 2 cubed chicken breasts
  • 2 cubed chicken breasts
  • 2 cubed chicken breasts
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • Italian seasoning
  • Italian seasoning
  • Italian seasoning
  • 25 oz marinara sauce
  • 25 oz marinara sauce
  • 25 oz marinara sauce
  • 1 lb penne or rigatoni number 50
  • 1 lb penne or rigatoni number 50
  • 1 lb penne or rigatoni number 50
  • 3 cups chicken broth
  • 3 cups chicken broth
  • 3 cups chicken broth
  • fresh shredded mozzarella cheese
  • fresh shredded mozzarella cheese
  • fresh shredded mozzarella cheese
  • Parmesan
  • Parmesan
  • Parmesan
  • 1 cup panko breadcrumbs
  • 1 cup panko breadcrumbs
  • 1 cup panko breadcrumbs
  • parsley
  • parsley
  • parsley

Equipment

9x13 baking dishaluminum foilfork

Tips

  • You can mix all ingredients in a mixing bowl first if you prefer.
  • Be careful when serving as it will be molten lava hot.