Chicken Parmesan Casserole

Savor a comforting, cheesy delight, easy to make and incredibly satisfying.

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Prep Time 10

Cook Time 45

Total Time 1

Cuisine Italian-American

Servings 8

Calories 503 kcal

Equipment

9x13 inch Baking Dish
Aluminum Foil

Ingredients

1.5 lb skinless, boneless chicken breasts diced into bite-size cubes
4 garlic cloves minced
1 tablespoon Italian seasoning
1 teaspoon oregano
16 ounces uncooked rigatoni pasta
24 ounces jar marinara sauce
3 cups water
1 teaspoon salt
0.5 teaspoon black pepper
2 cups shredded mozzarella cheese
1 cup Panko breadcrumbs
0.5 cup grated Parmesan cheese
Fresh basil chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C). Lightly spray a 9x13 inch baking dish with cooking oil for an easy cleanup.
In a bowl, combine the diced chicken with minced garlic, Italian seasoning, and oregano. Toss well to coat and let it sit for about 5 minutes to absorb flavors.
Add the uncooked rigatoni pasta, marinara sauce, water, the seasoned chicken, salt, and black pepper directly into the prepared baking dish.
Stir all the ingredients thoroughly to ensure they are well combined and distributed in the baking dish.
Cover the baking dish tightly with aluminum foil to prevent water evaporation and bake in the preheated oven for 30 minutes.
Carefully remove the dish from the oven, uncover, and give it a good stir. Don't worry if there's still liquid or if the pasta isn't fully cooked yet; it's part of the process.
Evenly sprinkle the shredded mozzarella, Panko breadcrumbs, and grated Parmesan cheese over the casserole.
Return the uncovered dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown, and the pasta is tender.
Garnish with fresh chopped basil just before serving to add a burst of fresh aroma and flavor.

Notes

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: 8
Calories: 503 kcal
Total Carbs: 61 g
Net Carbs: 56.4 g
Fats: 11 g
Protein: 37 g