» » Dump-and-Bake Skinny Chicken Parmesan Casserole

Dump-and-Bake Skinny Chicken Parmesan Casserole

There's no prep work necessary for this Dump and Bake Skinny Chicken Parmesan Casserole with pasta -- everything cooks together in one dish -- and it's healthy! #dumpandbake #chickendinner

Ingredients

  • 1 (16 ounce) package uncooked penne pasta (can use whole grain pasta, if preferred)
  • 3 cups marinara sauce
  • 3 cups water
  • 1 teaspoon salt
  • 1 ½ lbs. raw chicken breast, diced into bite-sized pieces
  • 1 cup reduced-fat shredded mozzarella
  • ½ cup grated Parmesan cheese
  • 1 cup Panko breadcrumbs
  • Optional: fresh chopped herbs such as basil or parsley for garnish

Instructions

  1. Preheat oven to 425 degrees F. Spray a 13-inch by 9-inch baking dish with cooking spray.
  2. In the prepared baking dish (or in a separate large bowl), stir together uncookedpasta, marinara sauce, water, salt and raw chicken. Cover tightly with aluminum foil. You want to 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 30 minutes.
  3. Uncover and give the pasta a good stir. At this point the pasta will still be firm and there will still be quite a bit of liquid in the dish. That's fine!
  4. Spread mozzarella over the top and sprinkle with breadcrumbs and Parmesan cheese. Bake uncovered for 10-15 more minutes (or until cheese is melted, top is golden brown, pasta is tender, and chicken is cooked through).
  5. Allow the pasta to rest for 5-10 minutes before garnishing with herbs and serving.

Recipe Notes


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