This baked chicken parmesan casserole is a great one-pan dinner the whole family will like. You literally dump everything into a 9×13 baking dish and wait for it to cook. In this post, I am going to show you how to make this really easy baked chicken parmesan casserole recipe.
This is such a simple one-pan baked chicken parmesan with pasta.
When I say it’s a dump, mix, and bake I mean that. You don’t boil noodles and there is no breading/frying the chicken.
That’s right, the chicken has no breading. Therefore, no extra step before you bake it.
However, it’s still just as delicious. So don’t be deterred by the no breading thing.
This is not my recipe. I came across it one afternoon while scrolling through the ol’ tickytok.
This recipe was shared by @kristinsfriends on TikTok. I follow her and really enjoy her recipes.
She’s country as biscuits but then so am I, ha. She gets just as excited about food as I do, therefore, I feel we would be great friends if we ever crossed paths hahaha.
One of my favorites that she shares is her one-pan dinner with chicken, rice, broccoli, and freaking CHEESE ITS!! Oh. Em. Gee. It’s so damn good.
I am an on again off again Weight Watchers fanatic and currently I am on a Weight Watchers journey.
It’s not a WW-friendly meal (18 points if you were curious and I only get 23 in a single day). But it was so good I said the hell with the points and went back for seconds. #noregrets
I will be sharing it with you next time.
Oops… I got off track again. My bad. Back to the reason you’re here; how to make baked chicken parmesan casserole. Let’s begin…
Ingredients
- 16 oz Box Penne Noodles
- 24 oz Jar of your favorite Pasta Sauce
- 2 cups Water
- 1 cup Heavy Cream or Milk
- 1 1/2 lb Chicken Breast (cubed)
- 1-2 cups Mozzarella Cheese (shredded)
- Favorite Spices (salt, pepper, Italian seasoning, garlic powder, basil, etc.)
Baked Chicken Parmesan Casserole
First things first preheat your oven to 425°.
Next, whip out a 9×13 baking dish. In this dish, you will add a 16 oz box of dry penne noodles.
If you prefer sprial then by all means add sprial or bowtie or rigatoni. It doesn’t matter all noodles taste alike (or they do to me).
Then grab a 24 oz jar of your favorite spaghetti sauce and pour it evenly on top of your pasta.
Next, add 2 cups of water and 1 cup of heavy whipping cream or milk. I use the heavy cream.
You can then mix it all together but I just wait because you are about to have to stir in the chicken as well. Why do something twice when you only need to do it once?
Set that aside for just a second so we can take a moment to cut up your chicken.
With a sharp knife or kitchen shears along with a cutting board start cubbing up 2 chicken breasts.
After you have it all cut up season it however you would like.
I usually use salt, pepper, garlic powder, Italian seasoning, and maybe some onion powder.
Once seasoned toss that raw chicken in with the noodles and sauce. Give it another mixy mix and season even MORE. I use the same as I did for the chicken.
Season, season, season. You don’t want that shit tasting all bland.
After you have seasoned and mixed all the goodness together cover it in a nice layer of shredded mozzarella cheese.
Cover with tinfoil and place in the oven at 425° for 35 minutes.
When the timer goes off remove the tinfoil and cook for another 10 minutes or so longer. Or until the cheese is nice and melted.
We were starving the day I decided to take all these pictures. So I may or may not have jumped the gun and pulled it before the cheese was a little brown in spots.
That’s how I typically like my cheese (and I should have added even MORE Cheese, cause why not). BUUUUT, it was still just as good as usual.
That’s it, friend. Now let it sit for a couple of minutes and then serve it up with some Texas toast garlic bread and maybe a small side salad.
Easy peasy lemon squeezy and oh so delicious.
Here are some other great One-Pan dinners you need to try. Each one was tasted and approved by my picky children.
Baked Chicken Parmesan Casserole
Equipment
- 9×13 baking dish
- Cutting Board
- Sharp Knife or Kitchen Shears
- tinfoil
Ingredients
- 2 Chicken Breasts (cut into pieces)
- 16 oz Penna Noodles (dry)
- 24 oz Jar of Favorite Pasta Sauce
- 2 cups Water
- 1 cup Heavy Whipping Cream or Milk
- Favorite Seasonings for Chicken and Pasta Sauce (salt, pepper, garlic powder, onion powder, Italian Seasoning, Basil, etc.)
- 2 cups Mozzarella Cheese (shredded)
Instructions
- Preheat oven to 425°
- In a 9×13 baking dish pour in the entire box of noodles.
- Pour in the entire jar of pasta sauce.
- Add your water, heavy cream, and your favorite seasonings you like to add to your spaghetti sauce. I used salt, pepper, garlic powder, onion powder, and Italian seasoning. Measure with your heart.
- On a cutting board cut your chicken breasts into smaller pieces and place in a small bowl to coat in your favorite seasonings (I used the same ones as above for my pasta sauce).
- Once seasoned add the chicken to the 9×13. Mix everything together.
- Cover the top with a good layer of shredded mozzarella cheese.
- Cover with tinfoil and place in the oven at 425° for 35 minutes. Once the timer goes off remove the tinfoil and bake for another 10 minites or until the cheese starts to turn that golden color.
- Let rest for about 10 minutes before serving.
- Enjoy!