Dump- and- Bake Chicken Parmesan
This easy Dump-and-Bake Chicken Parmesan is the ultimate weeknight comfort food. Uncooked pasta, marinara, crispy breaded chicken, and melty mozzarella all bake together in one dish — no boiling required!
Ingredients
- 12 oz uncooked Rigatoni
- 1 jar Rao's Marinara sauce 24oz
- 2-2.25 cup water fill the empty Rao's jar 3/4
- 3-4 frozen breaded chicken filets thawed
- 2.5 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 tsp italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F.
- Add the uncooked rigatoni, marinara sauce, water, Italian seasoning, garlic powder, onion powder, black pepper, and red pepper flakes (if using) directly to the baking dish. Stir well to combine, ensuring the pasta is evenly coated and mostly submerged in liquid
- Add the thawed breaded chicken and nestle them evenly on top of the pasta mixture.
- Cover the dish tightly with aluminum foil and bake for 35–40 minutes, or until the pasta is tender.
- Remove the foil and gently stir the casserole. Sprinkle mozzarella evenly over the top, followed by freshly grated Parmesan.
- Return to the oven, uncovered, and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly. Broil for 1–2 minutes if you prefer a golden top.
- Allow the casserole to rest for 10 minutes before serving. Garnish with fresh basil or parsley if desired.
Tried this recipe?Let us know how it was!