Introduction

This Dump-and-Bake Chicken Parmesan Casserole is a simple, comforting dish perfect for busy weeknights. It combines tender chicken, flavorful marinara, and cheesy goodness all in one easy-to-make meal that requires minimal prep and cleanup.

Dump-and-Bake Chicken Parmesan Casserole Recipe - Recipe Image

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 baking dish (or a large bowl), combine uncooked penne pasta, marinara sauce, water, salt, pepper, and the diced chicken. For more flavor, you can add seasonings like garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
Step 3: Pour the mixture into the greased baking dish if you combined ingredients in a bowl. Cover tightly with aluminum foil to trap moisture and help the pasta cook evenly.
Step 4: Bake covered for 30 minutes. Afterward, carefully remove the foil and stir the casserole—the pasta will be firm with some liquid remaining, which is normal.
Step 5: Sprinkle the top evenly with shredded mozzarella, Panko breadcrumbs, and grated Parmesan cheese.
Step 6: Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and golden brown, and the chicken is fully cooked.
Step 7: Remove from the oven, garnish with fresh chopped herbs if desired, and serve hot.

Tips & Variations

For extra flavor, try stirring in some roasted garlic or a splash of balsamic vinegar to the marinara before baking.
Substitute penne with rigatoni or another pasta shape that holds sauce well.
Use Italian seasoned breadcrumbs or add dried herbs to the Panko for a tastier crust.
Leftover casserole can be topped with fresh basil or a drizzle of olive oil before serving for a fresh finish.

Storage

Store 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 a 350°F oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken instead of raw?

Yes, you can use cooked, shredded, or diced chicken. If using cooked chicken, reduce the initial baking time slightly since the chicken does not need to cook through.

Is it necessary to add water to the dish?

Yes, adding water helps cook the pasta directly in the sauce inside the casserole, keeping it moist and tender without boiling separately.

Dump-and-Bake Chicken Parmesan Casserole Recipe

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4.8 from 355 reviews

This Dump-and-Bake Chicken Parmesan Casserole is a comforting, easy-to-make one-dish meal that combines tender chicken, uncooked pasta, marinara sauce, and a cheesy breadcrumb topping. With minimal prep and no boiling required, it’s perfect for busy weeknights or when you want a hearty Italian-inspired dinner with less fuss.

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

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. 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 if preferred), combine the uncooked penne pasta, marinara sauce, water, salt, ground black pepper, and diced raw chicken breast. For enhanced flavor, you may add seasonings such as garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
Transfer to Baking Dish: If mixed in a bowl, pour the mixture into the greased baking dish. Cover tightly with aluminum foil to trap steam and moisture, which will cook the pasta and chicken evenly. Bake in the preheated oven for 30 minutes.
Add Cheese & Breadcrumbs: After the initial baking time, carefully remove the foil and stir the casserole to distribute ingredients. The pasta will still be a bit firm and some liquid may remain, which is normal. Sprinkle the top evenly with shredded mozzarella cheese, Panko breadcrumbs, and grated Parmesan cheese.
Bake Again: Return the uncovered dish to the oven and bake for an additional 10-15 minutes. Bake until the cheese is melted, bubbly, golden brown, the breadcrumb topping is crisp, and the chicken is fully cooked through.
Serve: Remove from oven and optionally garnish with fresh chopped herbs like basil or parsley. Serve the casserole hot and enjoy a delicious, hearty meal.

Notes

Ensure the chicken is diced into small, bite-sized pieces so it cooks fully within the baking time.
Do not skip covering the dish during the first bake; it is essential for cooking the pasta properly without boiling it separately.
For added flavor, stir in garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes when mixing ingredients.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Panko breadcrumbs add a delightful crunch, but you can substitute with regular breadcrumbs if needed.

Keywords: Chicken Parmesan Casserole, dump and bake, easy chicken casserole, one dish meal, baked pasta, family dinner