Dump-and-Bake Chicken Parmesan Casserole Recipe

Introduction

This Dump-and-Bake Chicken Parmesan Casserole is a simple, comforting meal that combines classic flavors with minimal effort. With just one dish and no pre-cooking required, it’s perfect for busy weeknights or casual family dinners.

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 425°F and lightly coat a 13×9-inch baking dish with nonstick spray.
2. Step 2: In the prepared dish (or a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken pieces.
3. Step 3: Transfer the mixture into the prepared baking dish and cover tightly with aluminum foil to trap moisture. Bake for 30 minutes to allow the pasta to absorb the liquid.
4. Step 4: Remove the foil and stir the mixture. The pasta will be slightly firm, and some liquid may remain, which is fine.
5. Step 5: Top the casserole with shredded mozzarella, then sprinkle with Panko breadcrumbs and Parmesan cheese.
6. Step 6: Continue baking uncovered for 10-15 minutes, or until the cheese is melted, the top is golden brown, the pasta is tender, and the chicken is fully cooked.
7. Step 7: Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!

Tips & Variations

• Use Italian seasoning or garlic powder mixed into the marinara for extra flavor.
• Swap penne for other sturdy pasta shapes like rigatoni or ziti.
• Try adding vegetables such as spinach or mushrooms for added nutrition.
• To keep the topping crisp, sprinkle breadcrumbs halfway through the uncovered baking time.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the topping crisp, or microwave covered for convenience, though the topping may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken in this recipe?

Yes, if using pre-cooked chicken, reduce the initial bake time to about 20 minutes since the chicken only needs to heat through and the pasta absorb the liquid.

What if I don’t have Panko breadcrumbs?

You can substitute regular breadcrumbs, crushed crackers, or even omit them for a softer topping.

Dump-and-Bake Chicken Parmesan Casserole Recipe

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★★★★★

4.8 from 128 reviews

This Dump-and-Bake Chicken Parmesan Casserole is a comforting, all-in-one meal that combines tender chicken, hearty penne pasta, and rich marinara sauce topped with melted mozzarella, Parmesan cheese, and crispy breadcrumbs. Prepared easily by mixing all ingredients and baking, it’s perfect for a family dinner or meal prep with minimal cleanup.

• Author: Isla
• 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 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

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 like basil or parsley

Instructions

1. Preheat and Prepare: Preheat your oven to 425°F (220°C) and lightly coat a 13×9-inch baking dish with nonstick spray to prevent sticking during cooking.
2. Combine Ingredients: In the prepared baking dish (or a large bowl), combine uncooked penne pasta, marinara sauce, water, salt, pepper, and bite-sized raw chicken pieces, mixing gently to distribute everything evenly.
3. Bake Covered: Cover the baking dish tightly with aluminum foil to trap moisture, then bake for 30 minutes. This allows the pasta to absorb the liquid and the chicken to begin cooking.
4. Stir and Add Toppings: After 30 minutes, carefully remove the foil and stir the casserole. At this point, the pasta will be slightly firm with some liquid remaining. Evenly sprinkle shredded mozzarella, Panko breadcrumbs, and grated Parmesan cheese over the top.
5. Bake Uncovered: Return the dish to the oven uncovered, and bake for an additional 10-15 minutes until the cheese is melted and bubbly, the breadcrumbs are golden brown, the pasta is tender, and the chicken is fully cooked.
6. Garnish and Serve: Remove from the oven and garnish with fresh chopped herbs like basil or parsley if desired. Serve hot and enjoy your hearty, cheesy chicken Parmesan casserole!

Notes

• Cooking times may vary depending on the type of baking dish and pasta used; glass or ceramic dishes may require longer baking times.
• Always check the pasta for doneness by tasting a piece; it should be al dente, with most of the liquid absorbed.
• Avoid overcooking to prevent mushy pasta and dry chicken.
• Optional: Add Italian seasoning or minced garlic to the sauce for extra flavor.
• Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety.

Keywords: Chicken Parmesan casserole, dump-and-bake chicken pasta, easy chicken dinner, baked chicken pasta casserole, family dinner recipe