Dump-and-Bake Chicken Parmesan Casserole Recipe
Introduction
This Dump-and-Bake Chicken Parmesan Casserole is a simple, comforting meal perfect for busy weeknights. It combines tender chicken, pasta, and a rich tomato sauce topped with cheesy breadcrumbs for an irresistible, hands-off dinner.
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 garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
- Step 3: Pour the mixture into the baking dish if mixed outside, then cover tightly with aluminum foil to keep moisture in while the pasta cooks. Bake for 30 minutes.
- Step 4: Remove the foil and stir the casserole. The pasta might still be firm and there may be some liquid remaining—this is normal.
- Step 5: Sprinkle the top evenly with shredded mozzarella (or Italian cheese blend), Panko breadcrumbs, and grated Parmesan cheese.
- Step 6: Return the dish to the oven uncovered and bake for another 10-15 minutes until the cheese is melted, bubbly, and golden brown, and the chicken is fully cooked.
- Step 7: Garnish with fresh chopped herbs if desired and serve hot.
Tips & Variations
- Use Italian seasoning or fresh garlic for extra depth of flavor in the sauce.
- Substitute penne with rigatoni or ziti if preferred.
- For a lower-carb option, try using cauliflower florets instead of pasta.
- Swap chicken breast for cooked shredded rotisserie chicken to cut down on cooking time.
- Mix in sautéed vegetables like spinach or mushrooms for added nutrition.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. For longer storage, freeze in a freezer-safe container for up to 2 months and thaw overnight before reheating.
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. Since cooked chicken is already done, reduce the initial baking time by about 10 minutes and then proceed with the cheese and breadcrumb topping.
Do I need to pre-cook the pasta?
No, the pasta cooks in the sauce and water during baking. Just make sure the pasta is covered with enough liquid to cook properly.
PrintDump-and-Bake Chicken Parmesan Casserole Recipe
This Dump-and-Bake Chicken Parmesan Casserole is an easy, comforting one-dish meal featuring tender diced chicken, penne pasta, marinara sauce, and a crispy, cheesy breadcrumb topping. Simply combine the ingredients, bake covered until the pasta is nearly cooked, then add cheese and breadcrumbs for a golden, bubbly finish. A perfect weeknight dinner packed with classic Italian flavors and minimal prep.
- 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
For the Casserole:
- 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
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. 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 the uncooked penne pasta, marinara sauce, water, salt, pepper, and diced chicken breast. For extra flavor, you may add seasonings such as garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
- Transfer to Baking Dish & Cover: If you mixed in a bowl, pour the mixture into the greased baking dish. Cover the dish tightly with aluminum foil to trap moisture and help the pasta cook evenly inside the oven.
- Bake Covered: Bake in the preheated oven for 30 minutes. During this time, the pasta will absorb the liquid and begin to cook, and the chicken will start to cook through.
- Add Cheese & Breadcrumbs: Remove the foil carefully, then stir the casserole. It’s normal if the pasta is still firm and some liquid remains. Evenly top the casserole with shredded mozzarella cheese, Panko breadcrumbs, and grated Parmesan cheese for a crispy, cheesy crust.
- Bake Uncovered: Return the baking dish to the oven and bake uncovered for an additional 10 to 15 minutes. Bake until the cheese is melted, golden, and bubbly, the breadcrumbs are browned, and the chicken is fully cooked through.
- Serve: Let cool for a few minutes, garnish with fresh chopped basil or parsley if desired, and serve hot for a delicious, comforting meal.
Notes
- Use a baking dish large enough to hold all ingredients comfortably, ideally 13×9 inches.
- Adding seasonings like garlic powder, Italian herbs, or crushed red pepper can enhance flavor.
- Make sure the chicken is diced evenly to ensure thorough cooking.
- You can substitute penne with another short pasta like rigatoni or ziti.
- Keep an eye on the breadcrumb topping while baking uncovered to prevent burning.
- Leftovers store well covered in the refrigerator for up to 3 days and reheat nicely.
Keywords: Chicken Parmesan casserole, dump and bake chicken, easy Italian casserole, baked pasta, one-dish chicken dinner
