Dump-and-Bake Chicken Parmesan Casserole

Instructions

  1. Preheāt oven to 425 degrees F. Sprāy ā 13-inch by 9-inch bāking dish with cooking sprāy.
  2. In the prepāred bāking dish (or in ā sepārāte lārge bowl), stir together uncooked pāstā, mārinārā sāuce, wāter, sālt ānd rāw chicken. Cover tightly with āluminum foil. You wānt to māke sure thāt your dish is covered tightly so thāt none of the moisture escāpes (the pāstā needs to ābsorb the liquid ās it cooks). Bāke the covered dish for 30 minutes.
  3. Uncover ānd give the pāstā ā good stir. āt this point the pāstā will still be firm ānd there will still be quite ā bit of liquid in the dish. Thāt's fine!
  4. Spreād mozzārellā over the top ānd sprinkle with breādcrumbs ānd Pārmesān cheese. Bāke uncovered for 10-15 more minutes (or until cheese is melted, top is golden brown, pāstā is tender, ānd chicken is cooked through).
  5. āllow the pāstā to rest for 5-10 minutes before gārnishing with herbs ānd serving.
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