Dump-and-Bake Chicken Parmesan Casserole Recipe

Introduction

This Dump-and-Bake Chicken Parmesan Casserole is a simple, flavorful dish that combines tender chicken, pasta, and cheeses in one easy bake. Perfect for busy weeknights, it requires minimal prep and delivers comforting Italian-inspired flavors.

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

1. Step 1: Preheat your oven to 425°F. Lightly grease a 13-inch by 9-inch baking dish with nonstick cooking spray.
2. Step 2: In the prepared dish or a large bowl, combine the uncooked pasta, marinara sauce, water, salt, pepper, and diced chicken. For extra flavor, feel free to add seasonings like garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
3. Step 3: Pour the mixture into the greased baking dish. Cover tightly with aluminum foil to keep moisture in, then bake for 30 minutes.
4. Step 4: Remove the foil and stir the casserole. The pasta may still be firm with some liquid remaining—that’s normal. Sprinkle the top evenly with mozzarella, Panko breadcrumbs, and Parmesan cheese.
5. Step 5: Return the dish to the oven uncovered and bake for another 10 to 15 minutes, until the cheese is melted, bubbly, and golden, and the chicken is fully cooked.
6. Step 6: Garnish with fresh chopped herbs if desired and serve hot for a comforting meal.

Tips & Variations

• For a spicier kick, add red pepper flakes or a dash of hot sauce to the sauce mixture.
• Try swapping penne for rigatoni or rotini if preferred.
• Use leftover cooked chicken to reduce baking time by about 10 minutes.
• Mix in sautéed vegetables like spinach or mushrooms for added nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through, or microwave in short bursts stirring occasionally to keep the casserole moist and cheesy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this casserole?

It’s best to use fresh or fully thawed chicken to ensure even cooking. Using frozen chicken may result in uneven texture and longer baking time.

Do I need to precook the pasta before baking?

No, the uncooked pasta bakes directly in the sauce and liquid, absorbing flavors as it cooks. Just make sure to cover tightly so it steams properly.

Dump-and-Bake Chicken Parmesan Casserole Recipe

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This Dump-and-Bake Chicken Parmesan Casserole is an easy, comforting one-dish meal featuring tender bite-sized chicken pieces cooked with penne pasta in a flavorful marinara sauce, topped with a cheesy golden breadcrumb crust. Perfect for busy weeknights, it combines the classic flavors of chicken parmesan into a hassle-free casserole that requires minimal prep and baking time.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

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

1. Preheat Oven & Prepare Dish: Preheat your oven to 425°F (220°C). Lightly grease a 13-inch by 9-inch baking dish with nonstick cooking spray to prevent sticking.
2. Mix Ingredients: In the prepared baking dish or a large bowl, combine the uncooked penne pasta, marinara sauce, water, salt, ground black pepper, and diced raw chicken breast. For enhanced flavor, you can optionally add seasonings like garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
3. Transfer to Baking Dish & Cover: If mixed in a separate bowl, pour the mixture into the prepared baking dish. Cover tightly with aluminum foil to trap steam and moisture, which helps cook the pasta and chicken evenly.
4. Bake Covered: Bake the casserole in the preheated oven for 30 minutes. During this time, the pasta will absorb liquid and the chicken will start cooking.
5. Add Cheese & Breadcrumbs: Carefully remove the foil and stir the casserole gently. The pasta may still be firm, and some liquid remains – this is normal. Evenly sprinkle the shredded mozzarella (or Italian cheese blend), Panko breadcrumbs, and grated Parmesan cheese on top.
6. Bake Uncovered: Return the dish to the oven uncovered and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and golden brown, the breadcrumbs are toasted, and the chicken is fully cooked through.
7. Serve: Garnish the casserole with freshly chopped herbs like basil or parsley if desired, and serve hot for a satisfying dinner.

Notes

• Ensure the chicken is diced into uniform bite-sized pieces for even cooking.
• Use a high-quality marinara sauce for the best flavor.
• Covering the dish with foil is essential during the initial bake to steam the pasta properly.
• You can customize the seasoning with additional spices such as Italian seasoning, garlic powder, or red pepper flakes as preferred.
• Allow the casserole to rest for a few minutes after baking to thicken and set before serving.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.

Keywords: Chicken Parmesan, Casserole, Baked Pasta, One-Dish Meal, Italian, Easy Dinner