Dump and Bake Chicken Parmesan Casserole

Ingredients

• 2 cups of cooked chicken breast, shredded
• 8 ounces of uncooked penne pasta or any other short pasta
• 2 cups of marinara sauce
• 1/2 cup of heavy cream
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of panko breadcrumbs
• 2 tablespoons of olive oil
• 1 teaspoon of dried Italian herbs

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. In a large pot of salted boiling water, cook the pasta until just al dente, around 8 minutes. Drain and set aside.
3. In a large bowl, combine the shredded chicken, cooked pasta, marinara sauce, and heavy cream. Stir until everything is well coated.
4. Pour the mixture into the prepared baking dish and spread evenly.
5. Sprinkle mozzarella cheese and Parmesan cheese evenly over the top of the pasta mixture.
6. In a small bowl, mix the panko breadcrumbs, olive oil, and Italian herbs. Sprinkle this mixture over the cheese layer.
7. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
8. Remove from the oven and let it cool slightly before serving.