Introduction

This Dump-and-Bake Chicken Parmesan Casserole is an effortless weeknight dinner that combines pasta, tender chicken, and melty cheese in one hearty dish. With minimal prep and a simple layering method, it’s perfect for busy home cooks craving classic Italian flavors without the fuss.

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 dish or a large bowl, combine uncooked penne pasta, marinara sauce, water, salt, pepper, and diced chicken. For extra flavor, you can add seasonings such as garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
Step 3: Pour the mixture into the prepared baking dish and cover tightly with aluminum foil to trap moisture. Bake for 30 minutes.
Step 4: Remove the foil and stir the casserole. The pasta will still be firm with some liquid remaining, which is normal. Sprinkle the top evenly with mozzarella cheese, Panko breadcrumbs, and Parmesan cheese.
Step 5: Return the dish to the oven and bake uncovered for 10–15 minutes, or until the cheese is melted, golden, bubbly, and the chicken is fully cooked through.
Step 6: Let cool slightly, garnish with fresh chopped herbs if desired, and serve hot.

Tips & Variations

Use Italian seasoning, garlic powder, or crushed red pepper flakes to boost the flavors without extra effort.
For a crispier topping, broil the casserole for the last 2-3 minutes—watch carefully to avoid burning.
Substitute penne with other short pasta like rigatoni or ziti if preferred.
Swap chicken breast for cooked shredded rotisserie chicken to save time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or cover the casserole with foil and bake in a 350°F oven for 15-20 minutes. Avoid freezing, as the pasta texture can become mushy upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of raw chicken?

Yes, you can use pre-cooked chicken. If using cooked chicken, reduce the initial baking time to about 15-20 minutes to prevent overcooking the pasta and chicken.

What can I substitute for Panko breadcrumbs?

If you don’t have Panko, regular breadcrumbs or crushed crackers work well as a topping, though the texture will be slightly different.

Dump-and-Bake Chicken Parmesan Casserole Recipe

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★★★★★

4.7 from 127 reviews

This Dump-and-Bake Chicken Parmesan Casserole is an easy, comforting one-pan meal that combines uncooked pasta, chicken, and marinara sauce baked to cheesy perfection. With minimal prep and a simple layering of ingredients, it’s a perfect family dinner featuring tender chicken, al dente pasta, and a golden, bubbly cheese topping.

Author: Daniel
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

Pasta and Sauce

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

Chicken and Toppings

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

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.
Mix Ingredients: In the prepared baking dish (or a large bowl), combine uncooked penne pasta, marinara sauce, water, salt, pepper, and diced chicken breast. For extra flavor, feel free to 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 retain moisture and help the pasta cook evenly. Bake in the preheated oven for 30 minutes.
Add Cheese & Breadcrumbs: After 30 minutes, carefully remove the foil and stir the casserole. The pasta will still be slightly firm and some liquid might remain, which is expected. Evenly sprinkle shredded mozzarella cheese, Panko breadcrumbs, and grated Parmesan cheese over the top.
Bake Again: Return the uncovered dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, golden brown on top, and the chicken is fully cooked through.
Serve: Remove from oven, garnish with fresh chopped herbs if desired, and serve hot for a delicious, hearty meal.

Notes

Cooking Time Variations: Baking times may vary depending on your pan type, pasta brand, and oven. Glass or ceramic dishes generally require more time than metal pans. Test doneness by tasting the pasta; it should be al dente, and most liquid absorbed.
Avoid Overcooking: Be careful not to overcook the pasta to prevent it from becoming mushy.
Flavor Enhancements: For added flavor, consider mixing in Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sun-dried tomatoes.

Keywords: chicken parmesan casserole, dump and bake, easy chicken pasta, baked penne, one dish dinner, comfort food, cheesy chicken casserole