Recipe of the Week
From the taste kitchen of Dr. Sarah Laginess and Family
Dump and Bake Chicken Parmesan
Ingredients
- 1 package whole wheat penne pasta
- 1 (24 ounce) jar pasta sauce
- 2 cups water
- 1 pound of chicken (cut into small pieces)
- 2 cups shredded mozzarella cheese
- 1/2 cup Parmesan cheese
- 1 cup bread crumbs
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees. Spray 9 x 13 baking dish with cooking spray.
- Dump uncooked noodles, pasta sauce, water, chicken and 1/2 cup mozzarella in baking dish. Add salt and pepper. Mix ingredients together.
- Cover dish with aluminum foil and bake for 20 minutes.
- Uncover and bake for an additional 10 minutes or until chicken is cooked all the way through.
- Spread breadcrumbs, mozzarella cheese, and Parmesan cheese over pasta dish. Bake uncovered for 10 minutes or until cheese is melted and bread crumbs are golden brown.
Notes:
- I used 1.5 lbs of chicken and would recommend using even more than that
- The nice thing about this recipe is you can use your favorite sauce. You might want to consider using 1.5 jars
- I felt that this was mostly noodle and not enough meat. Next time I will probably use only 2/3 – ¾ of the box of noodles.
- Would also consider using a sausage instead of the chicken (or along with it)
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