Chicken Parmesan Casserole Bliss: A Cheesy, Comforting Hug Straight from the Oven!
Make this Chicken Parmesan Casserole: tender chicken, rigatoni, marinara, and golden mozzarella in one dish. Easy, delicious, and perfect for a cozy dinner!
Ingredients
Here’s everything I use, measured out with love:
- 1 ½ lb chicken breasts, skinless and boneless, diced into bite-size cubes
- 4 garlic cloves, minced
- 1 tbsp Italian seasoning
- 1 tsp oregano
- 16 oz rigatoni pasta, uncooked
- 24 oz jar marinara sauce
- 3 cups water
- 1 tsp salt
- ½ tsp black pepper
- 2 cups shredded mozzarella
- 1 cup Panko breadcrumbs
- ½ cup grated Parmesan cheese
- Garnish:
- Fresh basil, chopped
I line it all up on my counter, and it’s like an Italian feast waiting to happen. This makes 6-8 hearty servings—perfect for sharing or savoring solo, depending on my mood. It’s my roadmap to cheesy bliss. I always double-check my stash before I start—it’s my ritual to stay chill. Nothing’s worse than missing marinara mid-prep, right? Keeps me in the groove and ready to cook.
Instructions
Step 1: Preheat the Oven
Let’s get cozy—preheat the oven to 425°F and spray a 9×13 baking dish with oil (I love that slick prep!). Set aside—ready for action (my kitchen’s buzzing with bake vibes!). It’s the warm start—pure baking magic!
Step 2: Season the Chicken
Dice 1 ½ lb boneless, skinless chicken breasts into bite-size cubes—toss into a medium bowl (my heart races for that juicy prep!). Add 4 minced garlic cloves, 1 tbsp Italian seasoning, and 1 tsp oregano—mix to coat (my kitchen smells like Italy!). Let sit 5 minutes—flavors melding (my anticipation’s building!). It’s the savory kick—pure seasoned delight!
Step 3: Assemble the Casserole
Add 16 oz uncooked rigatoni pasta, 24 oz jar marinara sauce, 3 cups water, the seasoned chicken, 1 tsp salt, and ½ tsp black pepper to the baking dish (I grin at that one-dish ease!). Stir well—everything combined (my heart races for that mix!). It’s the hearty base—pure casserole joy!
Step 4: Bake Covered
Cover tightly with foil—bake 30 minutes (I love that steam hum!). It’s the tender step—pure juicy magic!
Step 5: Stir and Top
Remove from oven—uncover and stir (my kitchen’s a saucy dream!). It’s still liquidy—pasta’s not done, and that’s okay (my heart’s calm!). Top with 2 cups shredded mozzarella, 1 cup Panko breadcrumbs, and ½ cup grated parmesan—make it even (my heart races for that cheese!). It’s coming together—pure cheesy bliss!
Step 6: Bake Uncovered
Bake uncovered 10-15 minutes ‘til cheese is golden and pasta’s tender—chicken at 165°F (that first bite’s pure joy, and you made it happen!). Pull from oven—smells like a pizzeria (my table’s a feast!). It’s the golden finish—pure baked delight!
Step 7: Garnish and Serve
Sprinkle with chopped fresh basil—serve hot (my kitchen’s an Italian haven!). Dig in—pure cheesy joy!