Dump-and-Bake Chicken Parmesan Casserole Recipe
Introduction
This Dump-and-Bake Chicken Parmesan Casserole is a simple, comforting meal perfect for busy weeknights. With minimal prep and hearty layers of pasta, chicken, marinara, and cheese, it’s a satisfying twist on the classic chicken Parmesan.
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 garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
- Step 3: Pour the mixture into the baking dish if not already there. Cover tightly with aluminum foil to keep moisture in, then bake for 30 minutes.
- Step 4: Remove the foil and stir the casserole. The pasta will be firm and some liquid may remain, which is normal. Sprinkle mozzarella, Panko breadcrumbs, and Parmesan cheese evenly over the top.
- Step 5: Return the dish to the oven and bake uncovered for another 10–15 minutes until the cheese melts, turns golden and bubbly, and the chicken cooks through.
- Step 6: Garnish with fresh herbs if desired and serve hot.
Tips & Variations
- Use Italian seasoning, garlic powder, or sun-dried tomatoes to boost flavor before baking.
- Choose metal pans for quicker cooking; glass or ceramic dishes may require more time.
- Check pasta doneness by tasting—it should be al dente and most liquid absorbed to avoid mushiness.
- Swap chicken breast for cooked shredded rotisserie chicken to reduce prep time.
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through or microwave individual portions, stirring halfway for even warming. This dish does not freeze as well due to the pasta texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta?
Yes, short pasta shapes like penne, rigatoni, or rotini work best because they hold sauce well and cook evenly during baking.
Is it necessary to dice the chicken raw?
Dicing raw chicken allows it to cook fully during the baking process. If using cooked chicken, simply shred or chop it and reduce baking time accordingly.
PrintDump-and-Bake Chicken Parmesan Casserole Recipe
This Dump-and-Bake Chicken Parmesan Casserole is a simple, comforting one-dish meal combining uncooked penne pasta, diced chicken breast, marinara sauce, and a cheesy breadcrumb topping. With minimal prep and two baking stages, the casserole delivers tender pasta, juicy chicken, and a golden bubbly cheese crust perfect for busy weeknights or family dinners.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- 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
Cheese & Topping
- 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 (220°C). Lightly grease a 13×9-inch baking dish with nonstick cooking spray to prevent sticking.
- 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. Optionally, add seasonings like garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes for enhanced flavor.
- Transfer to Baking Dish & Cover: If not already mixing in the baking dish, pour the pasta and chicken mixture into the greased dish. Cover tightly with aluminum foil to trap moisture and allow the pasta to cook evenly.
- First Bake: Bake the covered dish in the preheated oven for 30 minutes. The pasta will begin to soften and the chicken will start cooking during this time.
- Add Cheese & Breadcrumbs: After 30 minutes, carefully remove the foil and stir the casserole gently. Although the pasta will still be slightly firm and there may be some liquid left, this is expected. Evenly sprinkle the shredded mozzarella cheese, Panko breadcrumbs, and grated Parmesan cheese over the top.
- Second Bake: Return the dish uncovered to the oven and bake for an additional 10-15 minutes, or until the cheese has melted completely, is bubbly and golden, the breadcrumb topping is browned, and the chicken is fully cooked through with no pink inside.
- Garnish & Serve: Remove from the oven and allow to rest briefly. Garnish with fresh chopped herbs such as basil or parsley if desired. Serve hot and enjoy your cheesy, comforting casserole.
Notes
- Cooking times may vary depending on your oven, the type of baking dish (glass/ceramic pans typically require longer than metal), and the pasta brand. Check pasta for al dente doneness and mostly absorbed liquid before adding toppings.
- Avoid overcooking to prevent mushy pasta; stir halfway through at topping addition to ensure even cooking.
- For more flavor, consider adding Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sun-dried tomatoes to the pasta mixture before baking.
Keywords: Chicken Parmesan casserole, dump and bake recipe, Italian casserole, baked pasta, one dish meal, easy chicken dinner, penne pasta casserole
