Dump and Bake Chicken Parmesan
This easy Dump and Bake Chicken Parmesan combines tender chicken, perfectly cooked spaghetti, and a bubbly cheesy crust for a comforting one-dish meal that’s perfect for busy nights.
Ingredients
Main ingredients
- 1 package spaghetti noodles 12 oz, uncooked
- 1 jar marinara sauce 24 oz
- 2-3 cups water
- 1 lb boneless skinless chicken cut into small pieces
- ½ teaspoon garlic powder
- 2 cups mozzarella cheese grated and divided
- ½ cup Parmesan cheese grated
- 1 cup Italian seasoned breadcrumbs
- to taste Kosher salt and freshly ground black pepper
Instructions
Instructions
- Preheat your oven to 375°F (190°C). This sets the stage for the bake part that finishes off the dish.
- Grab a 9x13 inch baking dish. Dump in your uncooked spaghetti, marinara sauce, water, cut chicken, garlic powder, and half of the mozzarella cheese.
- Season with kosher salt and black pepper as you like. Mix it all up real good so the pasta’s submerged in the liquid and coated well.
- Sprinkle the rest of mozzarella cheese on top, followed by the Parmesan cheese and Italian seasoned breadcrumbs.
- Cover the dish tightly with aluminum foil to trap the steam cues during baking.
- Bake for 30 minutes, then carefully remove the foil and bake for an extra 10-15 minutes so the cheese gets bubbly and golden.
- Let it rest for 5 minutes before serving. This slow release lets all the flavors settle nicely and makes it easier to scoop out.
Notes
Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat covered with foil in the oven for best results.