Dump-and-Bake Chicken Parmesan Casserole Recipe
Introduction
Dump-and-Bake Chicken Parmesan Casserole is a simple, comforting dish that combines pasta, tender chicken, and gooey cheese in one easy bake. Perfect for busy weeknights, this casserole requires minimal prep and delivers big, satisfying flavors with very little fuss.
Ingredients
- 1 (16 oz) package uncooked penne pasta
- 3 cups marinara sauce (about 1 24-ounce jar)
- 3 cups water
- 1 teaspoon salt
- Ground black pepper, to taste
- 1 ½ lbs. raw chicken breast, diced into bite-sized pieces
- 1-2 cups shredded mozzarella cheese (or Italian cheese blend)
- ½ cup grated Parmesan cheese
- 1 cup Panko breadcrumbs
- Optional garnish: Fresh chopped herbs (such as basil or parsley)
Instructions
- Step 1: Preheat your oven to 425°F. Lightly grease a 13-inch by 9-inch baking dish with nonstick cooking spray.
- Step 2: In the prepared dish or a large bowl, combine uncooked pasta, marinara sauce, water, salt, pepper, and diced chicken. For extra flavor, you can add seasonings like garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
- Step 3: Pour the mixture into the baking dish if mixed in a bowl. Cover tightly with aluminum foil to keep moisture in as the pasta cooks. Bake for 30 minutes.
- Step 4: Remove the foil and stir the casserole gently. The pasta should still be firm, and some liquid may remain—this is normal. Sprinkle mozzarella, Panko breadcrumbs, and Parmesan cheese evenly over the top.
- Step 5: Return the dish to the oven uncovered and bake for another 10-15 minutes, until the cheese is melted, bubbly, golden, and the chicken is fully cooked.
- Step 6: Garnish with fresh chopped herbs if desired, then serve hot and enjoy!
Tips & Variations
- Use Italian seasoning, garlic powder, or crushed red pepper flakes to boost the casserole’s flavor.
- Substitute rotini or rigatoni for penne if preferred.
- For a crispier topping, broil the casserole for 1-2 minutes after baking.
- Add vegetables like spinach or mushrooms for extra color and nutrition.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions, stirring halfway to ensure even heating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use cooked chicken instead of raw?
This recipe works best with raw chicken as it cooks in the sauce with the pasta. Using cooked chicken may result in overcooked chicken, so if you do, add it halfway through baking or toward the end to warm through.
What if I don’t have Panko breadcrumbs?
You can use regular breadcrumbs or crushed crackers as a substitute. They add a nice crunchy topping but Panko tends to be lighter and crispier.
PrintDump-and-Bake Chicken Parmesan Casserole Recipe
This Dump-and-Bake Chicken Parmesan Casserole is a comforting, all-in-one meal featuring penne pasta, tender chicken breast, marinara sauce, and a cheesy breadcrumb topping. Minimal prep and baked entirely in one dish, this casserole delivers classic Italian flavors with ease and convenience. The dish is perfect for busy weeknights, combining protein, pasta, and savory seasonings into a bubbling, golden baked meal that’s sure to satisfy the family.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Ingredients
Main Ingredients
- 1 (16 oz) package uncooked penne pasta
- 3 cups marinara sauce (about 1 24-ounce jar)
- 3 cups water
- 1 teaspoon salt
- Ground black pepper, to taste
- 1 ½ lbs. raw chicken breast, diced into bite-sized pieces
Toppings
- 1–2 cups shredded mozzarella cheese (or Italian cheese blend)
- ½ cup grated Parmesan cheese
- 1 cup Panko breadcrumbs
Optional Garnish
- Fresh chopped herbs (such as basil or parsley)
Instructions
- Preheat Oven & Prepare Dish: Preheat your oven to 425°F (218°C). Lightly grease a 13-inch by 9-inch baking dish with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In the prepared baking dish (or a large bowl), combine the uncooked penne pasta, marinara sauce, water, salt, pepper, and diced raw chicken breast. For extra flavor, you may add seasonings such as garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes to the mixture.
- Transfer to Baking Dish & Cover: If mixed in a separate bowl, pour the mixture into the prepared dish. Cover tightly with aluminum foil to trap moisture, which helps the pasta cook evenly in the oven.
- Bake Covered: Bake the covered casserole in the preheated oven for 30 minutes. This step allows the pasta to cook and the chicken to start cooking in the sauce.
- Add Cheese & Breadcrumbs: Carefully remove the foil and stir the casserole to combine any settled ingredients. The pasta will be firm and some liquid may remain. Sprinkle shredded mozzarella or Italian cheese blend evenly over the top, then add the panko breadcrumbs and grated Parmesan cheese.
- Bake Uncovered: Return the dish to the oven uncovered and bake for an additional 10 to 15 minutes until the cheese melts, bubbles, and turns golden brown, the breadcrumbs are toasted, and the chicken is fully cooked through.
- Serve: Garnish with fresh chopped herbs such as basil or parsley if desired. Serve hot and enjoy your flavorful, cheesy chicken Parmesan casserole.
Notes
- Cooking Time Variations: Baking times may vary depending on the type of baking dish used (glass or ceramic dishes may take longer than metal pans) and your oven. Check doneness by tasting the pasta; it should be al dente, and most liquid should be absorbed.
- Avoid Overcooking: Do not overbake to prevent the pasta from becoming mushy.
- Flavor Enhancements: For a flavor boost, add Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sundried tomatoes to the sauce mixture before baking.
Keywords: chicken parmesan casserole, baked pasta casserole, easy chicken dinner, one dish meal, cheesy pasta bake
