Dump-and-Bake Chicken Parmesan Casserole Recipe

Introduction

This Dump-and-Bake Chicken Parmesan Casserole is an easy, comforting dish that combines tender chicken, pasta, and melty cheese in one pan. Perfect for busy weeknights, it requires minimal prep and promises big flavor with little effort.

Ingredients

• 1 (16 oz) package uncooked penne pasta
• 3 cups marinara sauce (about 1 jar, 24 oz)
• 3 cups water
• 1 tsp salt
• Ground black pepper, to taste
• 1 ½ lbs raw chicken breast, cut into bite-sized pieces
• 1-2 cups shredded mozzarella cheese (or Italian cheese blend)
• ½ cup grated Parmesan cheese
• 1 cup Panko breadcrumbs
• Optional: Fresh chopped herbs like basil or parsley for garnish

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a large casserole dish, combine the uncooked penne pasta, marinara sauce, water, salt, and pepper. Stir gently to mix the ingredients evenly.
2. Step 2: Add the bite-sized chicken pieces on top of the pasta mixture without stirring them in. Sprinkle the shredded mozzarella cheese evenly over the chicken and pasta.
3. Step 3: In a small bowl, mix the grated Parmesan cheese and Panko breadcrumbs together, then sprinkle this mixture evenly over the top of the casserole to create a crispy topping.
4. Step 4: Cover the casserole dish with foil and bake in the preheated oven for 35 minutes. After 35 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown on top.
5. Step 5: Let the casserole rest for 5 minutes before serving. Garnish with fresh chopped herbs like basil or parsley if desired for a fresh finish.

Tips & Variations

• For extra flavor, season the chicken with Italian seasoning or garlic powder before adding it to the casserole.
• Use whole wheat or gluten-free pasta to accommodate dietary preferences.
• Mix in some sautéed vegetables like bell peppers or spinach for added nutrition and color.
• If you prefer a saucier casserole, add an extra ½ cup of water or marinara sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole covered with foil in the oven at 350°F (175°C) until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Yes, using pre-cooked rotisserie chicken is a great shortcut. Add it after mixing the pasta and sauce, then proceed with cheese and topping. Reduce the baking time to about 20 minutes since the chicken is already cooked.

What can I substitute for Panko breadcrumbs?

You can use crushed crackers, regular breadcrumbs, or even crushed cornflakes for a crunchy topping if you don’t have Panko on hand.

Dump-and-Bake Chicken Parmesan Casserole Recipe

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4.5 from 116 reviews

This Dump-and-Bake Chicken Parmesan Casserole is a simple and comforting Italian-American dish that combines tender chicken, pasta, and rich marinara sauce topped with a cheesy, crispy breadcrumb crust. It’s perfect for a family-friendly weeknight dinner, requiring minimal prep and one-pan baking for easy cleanup.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Italian-American

Ingredients

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Pasta and Sauce

• 1 (16 oz) package uncooked penne pasta
• 3 cups marinara sauce (about 1 jar, 24 oz)
• 3 cups water
• 1 tsp salt
• Ground black pepper, to taste

Chicken and Cheese

• 1 ½ lbs raw chicken breast, cut into bite-sized pieces
• 1–2 cups shredded mozzarella cheese (or Italian cheese blend)
• ½ cup grated Parmesan cheese

Topping

• 1 cup Panko breadcrumbs
• Optional: Fresh chopped herbs like basil or parsley for garnish

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
2. Combine Ingredients: In the baking dish, add the uncooked penne pasta, marinara sauce, water, salt, and black pepper. Stir gently to combine and spread evenly.
3. Add Chicken: Scatter the bite-sized raw chicken pieces evenly over the pasta mixture, pressing them slightly to submerge them in the sauce.
4. Cheese Layer: Sprinkle shredded mozzarella cheese (or Italian cheese blend) over the chicken and pasta mixture, followed by a generous layer of grated Parmesan cheese.
5. Add Topping: Evenly sprinkle the Panko breadcrumbs over the cheese layer to create a crunchy topping.
6. Bake: Cover the baking dish loosely with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and the chicken is cooked through.
7. Garnish and Serve: Remove from the oven and let it rest for 5 minutes. Garnish with fresh chopped basil or parsley if desired, then serve hot.

Notes

• You can substitute penne with any other pasta shape you prefer, such as rigatoni or ziti.
• Ensure the chicken pieces are cut small so they cook evenly within the baking time.
• For extra flavor, add Italian seasoning or garlic powder to the sauce mixture before baking.
• Using a mix of mozzarella and Italian blend cheese adds more depth of flavor but mozzarella alone works well.
• Let the casserole stand for a few minutes after baking to thicken the sauce slightly for easier serving.
• If you want a crispier topping, broil the casserole for 2-3 minutes at the end, watching closely to prevent burning.

Keywords: Chicken Parmesan casserole, baked chicken pasta, easy chicken dinner, cheesy pasta bake, Italian comfort food