Dinner

Dump-and-Bake Chicken Parmesan Casserole Recipe

ByElla Hart December 3, 2025December 3, 2025

Introduction

This Dump-and-Bake Chicken Parmesan Casserole is an easy, comforting meal perfect for busy weeknights. Combining tender chicken, hearty pasta, and melty cheese, it’s all baked together in one dish for minimal cleanup and maximum flavor.

Close-up of baked pasta showing several layers: the base is rigatoni pasta with pale yellow color and ridges, covered in creamy white cheese sauce that fills the pasta tubes partly; on top is a golden brown layer of crispy toasted breadcrumbs with a coarse texture, scattered evenly; small green herb leaves are sprinkled across the surface, adding tiny specks of color; the dish is in a white bowl, with the photo focused tightly on the pasta and breadcrumbs, with a white marbled surface barely visible in the background. photo taken with an iphone --ar 4:5 --v 7

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
1½ 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 seasonings like garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes if desired.
Step 3: Pour the mixture into the baking dish. Cover tightly with aluminum foil to trap moisture as the pasta cooks.
Step 4: Bake covered for 30 minutes.
Step 5: Remove the foil and stir the casserole. The pasta may still be firm and some liquid might remain—this is normal. Sprinkle the top with mozzarella cheese, 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 cooked through.
Step 7: Garnish with fresh herbs if you like, then serve hot and enjoy!

Tips & Variations

Use Italian seasoning, garlic powder, or red pepper flakes to boost flavor without extra effort.
Try adding sun-dried tomatoes or olives for an extra twist.
Metal pans typically bake faster than glass or ceramic, so adjust cooking times accordingly.
Avoid overbaking to keep the pasta from becoming mushy; check for al dente texture near the end.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm in a 350°F oven until heated through, about 15–20 minutes. You can also microwave individual portions, stirring halfway through for even heating.

How to Serve

A close-up view of baked pasta shows three layers: the bottom layer is the rigatoni pasta with a pale yellow color and ridged texture, the middle layer is a creamy white cheese sauce coating the pasta thickly, and the top layer is golden brown crispy breadcrumbs sprinkled evenly, with small green herb pieces scattered on top. The dish is served in a white bowl, and the soft lighting highlights the creamy sauce and crunchy topping against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute penne with other short pasta shapes like rigatoni, ziti, or rotini. Just ensure the pasta cooks evenly within the baking time.

Is it necessary to dice the chicken, or can I use pre-cooked chicken?

Dicing raw chicken ensures it cooks thoroughly during baking. You can use pre-cooked chicken, but reduce the baking time accordingly to avoid drying out the chicken and pasta.