I have always loved Chicken Parmesan, and with the crispy coating and melty, gooey cheese I’m sure I’m not alone. However, it’s not a dish I tend to make at home; since it involves frying chicken and making pasta and making a sauce, it’s one I wait to order in a restaurant. But no more! This easy dump-and-bake casserole brings you the very same flavor with virtually no prep. It’s just a matter of stirring together a few ingredients, letting the oven do its work and voila – chicken parm!
1 (12 oz) package spaghetti noodles, uncooked
1 (24 oz) jar marinara sauce
2-3 cups water
1 lb boneless skinless chicken, cut into small pieces
1/2 teaspoon garlic powder
2 cups mozzarella cheese, grated and divided
1/2 cup Parmesan cheese, grated
1 cup Italian seasoned breadcrumbs
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 425°F and grease a 9×13-inch baking dish with nonstick spray.
Break spaghetti in half and put noodles, marinara, water, chicken, garlic powder, and 1/2 cup of the mozzarella into prepared baking dish. Season with salt and pepper and stir all ingredients together. If needed, add more liquid to cover pasta and chicken.
Cover dish tightly with aluminum foil and bake for 20 minutes. Uncover and bake until chicken is cooked all the way through, about 10 more minutes.
Top with breadcrumbs, Parmesan, and remaining mozzarella and bake until cheese is melted and bubbly and breadcrumbs are golden brown, about 10 more minutes.