Name: Casserole: One-Pan Chicken Parmesan
Prep time: 15 min
Cook time: 50 min
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 1¼ pounds thin-sliced boneless skinless chicken breasts (or tenders, cut into bite-size pieces); 1 tablespoon Italian seasoning; 3 cups marinara; 2½ cups rotini pasta; 2 cups chicken broth; 1/4 cup freshly grated Parmesan cheese; 1½ cups freshly grated Mozzarella cheese; 1 cup panko breadcrumbs (or store-bought); chopped fresh basil

I’d like you to meet this savory, one-pan chicken parmesan casserole.

A dump-and-bake, one-pan casserole that takes little effort to prepare but tastes as if it took you all day.

I like that about this dish.

This method comes in handy on those nights when you’ve either worked all day, or spent the afternoon driving kids to and fro or for when you simply can’t even imagine cooking– which all of the above is pretty much every single day and night of the week for me.

To cook this One Pan Chicken Parmesan Casserole Set out:

thin-sliced breasts or chicken tenders, cut into bite-size pieces
italian seasoning
marinara
dry rotini pasta
chicken broth
1/4 cup freshly grated Parmesan cheese
1-1/2 cups freshly grated Mozzarella cheese
1 cup Panko breadcrumbs (or store-bought)
chopped fresh basil

Preheat your oven to 425℉ (or 220℃).

First things first, season 1-1/4 to 1-1/2 pounds diced chicken in 1 tablespoon of Italian seasoning.

Then pour 3 cups marinara sauce into the bottom of a 8×11 casserole dish.

Follow that by adding in 2-1/2 cups uncooked pasta.

Pour in 2 cups low-sodium chicken broth.

Then give it a stir before adding the seasoned chicken on. You don’t want to stir the chicken in to the liquids because you want the seasoning to stick to the chicken.

Cover tightly with aluminum foil and bake in your preheated oven for 30 minutes.

Next, remove the foil and bake uncovered for 10 more minutes.

Then sprinkle with the Parmesan cheese, mozzarella and those from-scratch Panko breadcrumbs I was telling you about.

Bake for 10 to 12 minutes or until golden brown and crispy.

Holysmellsallkindsofamazing!!!

Lastly, to add some pop of green and herby freshness, sprinkle on fresh basil before serving.

Haileigh needed to practice her knife skills for a test she was having in her food science and nutrition class, so I had her thinly slice the basil. I’d like think she inherited her knife skills from me. 😀 Anyhoo! THIS one-pan chicken parmesan casserole is Worth the pot!!!!! My whole family loved it! Especially Malloree, my sometimes picky 12-year-old. And when she raves about something, I know it’s good.