Chicken Parmesan Casserole - dump and bake

 From: Chicken Parmesan Casserole {Dump-and-Bake} – The Seasoned Mom

1 (24 ounce) jar marinara sauce

3 cups vegetable broth

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried thyme

1/2 teaspoon garlic powder

Ground black pepper, to taste

1 (8 ounce) package uncooked penne pasta (If you like noodles add another 1/2 package).

3 lbs. raw chicken breast, diced into bite-sized pieces

2 cups shredded mozzarella cheese or Italian cheese blend

2 cups Panko breadcrumbs

Optional garnish: fresh chopped herbs such as fresh basil or fresh parsley

Preheat the oven to 425°F. Spray a 13-inch by 9-inch baking dish with nonstick cooking spray.

In the prepared dish, whisk together all ingredients before the noodles.

Add the uncooked pasta and then raw chicken. You want the chicken to help keep the noodles submerged in the liquid, so they boil.

Cover tightly with aluminum foil. Make sure that your dish is covered tightly so that none of the moisture escapes (the pasta needs to absorb the liquid as it cooks). Bake the covered dish for 40 minutes.

Uncover the dish and give the pasta a good stir. At this point the pasta will still be firm and there will still be quite a bit of liquid in the dish. That's fine! Spread mozzarella over the top and sprinkle with Parmesan cheese and breadcrumbs.

Bake uncovered for 10-15 more minutes (or until cheese is melted, top is golden brown, pasta is tender, and chicken is cooked through). Garnish with fresh herbs, if desired. Serve!