Chicken Parmesan Bake
Chicken Parmesan Bake! Chicken parmesan baked instead of fried makes it perfect for weeknight dinners. This baked chicken parmesan casserole combines classic flavors with minimal effort. Includes tips,
Servings: 8
Calories: 420kcal
Ingredients
- 16 ounces dry Rigatoni noodles
- 1- ½ pound skinless chicken breasts cut into bite-size cubes
- 1 24 ounce jar of store-bought marinara sauce (I use Raos)
- 1 jar full of water or 3 cups
- ½ teaspoon Italian seasoning
- 1 teaspoon garlic powder or 3 garlic cloves
- 1 teaspoon salt
- Pepper to taste
- Red pepper flakes to taste optional
- 8 ounces mozzarella cheese shredded (about 2 cups or more if desired)*
- ½ cup freshly grated Parmesan cheese plus more for serving
- Fresh chopped basil optional but delicious
Instructions
- Preheat oven to 425°F. Spray a 13-inch by 9-inch baking dish with nonstick cooking spray.
- In the prepared baking dish, add uncooked pasta, raw chicken, marinara sauce, water, Italian seasoning, garlic powder, salt, and pepper. Mix to combine.
- Cover tightly with aluminum foil. Make sure that your dish is covered tightly so that none of the moisture escapes (the pasta needs to absorb the liquid as it cooks). Bake the covered dish for 35-40 minutes. Don't peek because it will cool the oven and take a lot longer to cook.
- At this point, the pasta will still be firm, and there will still be quite a bit of liquid in the dish.
- Spread mozzarella over the top and sprinkle with Parmesan cheese. Bake uncovered for 10-15 more minutes or until the cheese is melted and the pasta is tender. If the pasta is still not cooked through, see the notes below.
Notes
Storage: This casserole is best enjoyed immediately from the oven.
Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The pasta will dry out a bit as it sits, add a little water and salt before reheating.
I do not recommend freezing this casserole because pasta has a tendency to get gummy and mushy when thawed.
Stir in some veggies, like peas, zucchini, sliced mushrooms, or frozen broccoli, If you’re using a larger vegetable with a longer cooking time (like broccoli), you may want to steam the vegetables first before adding to the dish.
Nutrition
Calories: 420kcal | Carbohydrates: 44g | Protein: 34g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 681mg | Potassium: 481mg | Fiber: 2g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 217mg | Iron: 1mg
