This is the second dump and bake recipe I tried since I discovered dump and bake casseroles. I specifically look for dump and bake recipes that don’t require cooking other things before one combines the ingredients. To me, that cancels out the ease of dump and bake.
If you like easy Italian, this is the recipe for you!
Original Recipe
Dump and Bake Chicken Parmesan by Happy Go Lucky
| Course | Cuisine | Servings | WW Blue |
|---|---|---|---|
| Dinner | Italian | 8 | 9 (cut the points by using less cheese or fat-free cheese) |
INGREDIENTS
- 1 (12 ounce) package whole wheat penne pasta
- 1 (24 ounce) jar pasta sauce
- 2–3 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
How I deviated from the original recipe?
Like I said in my first dump and bake post, I have no idea how much a pound of chicken is, so I just use one large chicken breast.
I skipped the bread crumbs and didn’t miss them at all.
I added garlic, parsley, oregano, and basil just because I could.
Directions:
- Cut the chicken into slices or cubes. As stated in another post, leave the chicken slightly frozen for easier cutting.
- Dump ingredients into a 9×13 baking dish. .
- Bake at 475 for 20 minutes covered with tinfoil. Uncover and bake another 10 minutes.
The End Result?
It’s good. Tastes like an Italian dish. It reminds me somewhat of a lasagna as it has most of the same ingredients or maybe just because it’s another Italian dish. My toddler enjoyed it.
