Description
Chicken Parmesan Casserole is a hearty and satisfying dish featuring tender bite-sized chicken, uncooked rigatoni pasta, savory marinara sauce, and a golden cheesy topping. This dump-and-bake recipe requires minimal prep and combines ingredients in a single baking dish for easy cleanup and a crowd-pleasing meal.
Ingredients
Chicken Mixture
- 1 ½ lb chicken breasts, skinless and boneless, diced into bite-size cubes
- 4 garlic cloves, minced
- 1 tbsp Italian seasoning
- 1 tsp oregano
Main Ingredients
- 16 oz rigatoni pasta, uncooked
- 24 oz jar marinara sauce
- 3 cups water
- 1 tsp salt
- ½ tsp black pepper
Toppings
- 2 cups shredded mozzarella
- 1 cup Panko breadcrumbs
- ½ cup grated Parmesan cheese
Garnish
- Fresh basil, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C) and lightly spray a 9×13 inch baking dish with oil to prevent sticking.
- Season the Chicken: In a bowl, toss the diced chicken breasts with minced garlic, Italian seasoning, and oregano until well coated. Let the chicken marinate for 5 minutes to absorb the flavors.
- Combine Ingredients in Baking Dish: Add the uncooked rigatoni pasta, marinara sauce, water, seasoned raw chicken cubes, salt, and black pepper directly into the prepared baking dish.
- Mix Thoroughly: Stir all ingredients in the baking dish well to combine evenly, ensuring pasta is submerged.
- Bake Covered: Cover the baking dish tightly with aluminum foil to prevent water evaporation. Bake in the preheated oven for 30 minutes. The pasta will still be firm, and there will be excess liquid at this stage.
- Add Cheese Topping: Remove the foil, stir gently, then evenly spread shredded mozzarella, Panko breadcrumbs, and grated Parmesan cheese over the top of the casserole.
- Bake Uncovered: Return the casserole to the oven uncovered and bake for an additional 10-15 minutes until the cheese is melted, golden brown, and bubbly, and the pasta is tender.
- Garnish and Serve: Sprinkle chopped fresh basil on top before serving to add a fresh, aromatic touch.
Notes
- You can use any pasta shape, but rigatoni works great because it holds the sauce well.
- Make sure to cover the dish tightly with foil during initial baking to cook the pasta properly in the liquid.
- For a crispier topping, broil the casserole for 2-3 minutes after baking, watching closely to prevent burning.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Fresh basil adds a lovely fresh flavor but can be omitted if unavailable.
