Dinner

Dump-and-Bake Chicken Parmesan Casserole Recipe

ByElla Hart October 22, 2025October 22, 2025

Introduction

This Dump-and-Bake Chicken Parmesan Casserole is an easy, comforting meal perfect for busy weeknights. With just one dish to prepare and bake, it combines tender chicken, flavorful marinara, and gooey cheese for a satisfying family dinner.

The image shows a close-up of a creamy pasta dish with a mix of penne pasta and small pieces of chicken. The pasta is coated in a thick white cheese sauce that looks smooth and rich. On top of the chicken pieces and scattered on the pasta, there are crunchy golden brown breadcrumbs giving a crispy texture. Some small green parsley pieces are sprinkled for color, along with specks of black pepper. The dish looks warm, creamy, and inviting, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 425°F and lightly coat a 13×9-inch baking dish with nonstick spray.
Step 2: In the prepared dish (or in a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken.
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.
Step 4: Remove the foil and stir the mixture. The pasta may be slightly firm with some remaining liquid, which is normal.
Step 5: Top the casserole with shredded mozzarella, then sprinkle evenly with Panko breadcrumbs and Parmesan cheese.
Step 6: Bake uncovered for an additional 10-15 minutes, until the cheese is melted, the top is golden brown, the pasta is tender, and the chicken is fully cooked.
Step 7: Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy.

Tips & Variations

For a richer flavor, use an Italian cheese blend instead of just mozzarella.
Substitute penne with ziti, rigatoni, or another sturdy pasta shape.
Mix some Italian seasoning or garlic powder into the sauce for extra depth.
Use turkey or ground chicken as a variation for different protein.
Add sautéed vegetables like spinach or mushrooms to boost nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals stirring occasionally. This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of penne pasta mixed with pieces of breaded chicken, each piece golden brown and crispy on top. The pasta is coated in a creamy white sauce that looks smooth and slightly shiny. Small green parsley leaves are sprinkled over the dish, adding some fresh color. Some black pepper bits are visible, scattered across the sauce and chicken. The texture of the breaded chicken is crumbly, contrasting with the soft, smooth pasta. The overall look is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken in this casserole?

Yes, you can substitute cooked chicken to shorten the baking time. Add it after the pasta has partially cooked, and bake just until heated through and cheese is melted.

What can I do if I don’t have Panko breadcrumbs?

Regular breadcrumbs or crushed crackers work fine as a topping. Alternatively, omit the breadcrumbs and just use extra cheese for a different texture.