Dump-and-Bake Chicken Parmesan Casserole Recipe
Introduction
This Dump-and-Bake Chicken Parmesan Casserole is an easy and comforting meal that combines tender chicken, hearty pasta, and flavorful marinara all in one dish. With minimal prep and a cheesy, golden topping, it’s perfect for busy weeknights or casual family dinners.
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 the 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.
- Step 3: Pour the pasta and chicken mixture into the greased baking dish. Cover tightly with aluminum foil to keep moisture in as the pasta cooks. Bake for 30 minutes.
- Step 4: After 30 minutes, remove the foil and stir the casserole. The pasta will still be firm with some liquid remaining, which is normal. Evenly top with mozzarella cheese, Panko breadcrumbs, and grated Parmesan.
- Step 5: Return the uncovered dish to the oven and bake for another 10–15 minutes, or until the cheese is melted, bubbly, golden on top, and the chicken is fully cooked.
- Step 6: Garnish with fresh chopped herbs if desired and serve hot.
Tips & Variations
- Add Italian seasoning, garlic powder, or crushed red pepper flakes to the mixture for more robust flavor.
- Use sun-dried tomatoes or olives to add a Mediterranean twist.
- Swap mozzarella for a blend of Italian cheeses or provolone for different textures.
- Check the pasta for doneness before the final bake to avoid overcooking and mushiness.
- Use a metal baking dish for quicker cooking, while glass or ceramic pans may require more 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 reheat the entire casserole covered with foil in a 350°F oven for 15–20 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this casserole?
It’s best to use fresh or fully thawed chicken so it cooks evenly with the pasta. Using frozen chicken may result in uneven cooking or longer bake times.
What type of pasta works best in this recipe?
Penne pasta is ideal as it holds sauce well, but other short pastas like rigatoni, ziti, or rotini will work fine. Avoid very thin pastas like angel hair, which may overcook.
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Dump-and-Bake Chicken Parmesan Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Dump-and-Bake Chicken Parmesan Casserole is an easy, flavorful one-dish meal combining uncooked penne pasta, tender diced chicken breast, marinara sauce, and a cheesy breadcrumb topping. The recipe requires minimal prep and cooks entirely in the oven, making it a perfect hassle-free dinner option that delivers classic Italian-inspired comfort food.
Ingredients
Main 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
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 (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 and ensure easy cleanup.
- Mix Ingredients: In the prepared baking dish or a separate large bowl, combine the uncooked penne pasta, marinara sauce, water, salt, ground black pepper, and diced raw chicken breast. For enhanced flavor, add optional seasonings such as garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
- Transfer to Baking Dish & Cover: If mixed outside, pour the mixture into the prepared baking dish. Cover the dish tightly with aluminum foil to trap moisture, which helps properly cook the pasta and chicken.
- First Bake: Bake in the preheated oven for 30 minutes. This allows the pasta to begin cooking and the chicken to start cooking through.
- Add Cheese & Breadcrumbs: After 30 minutes, carefully remove the foil and stir the casserole. The pasta will be slightly firm with some liquid remaining, which is normal. Evenly sprinkle shredded mozzarella (or Italian cheese blend), grated Parmesan cheese, and panko breadcrumbs on top.
- Final Bake: Return the dish to the oven, uncovered, and bake for an additional 10–15 minutes. This step melts and browns the cheese topping until golden and bubbly and fully cooks the chicken and pasta.
- Serve: Remove from oven, optionally garnish with fresh chopped herbs like basil or parsley for added freshness, and serve hot for a comforting meal.
Notes
- Cooking times may vary depending on the type of baking dish used; glass or ceramic dishes may require more time than metal pans.
- To check doneness, taste the pasta to ensure it is al dente and most of the liquid has been absorbed.
- Avoid overcooking to prevent mushy pasta and dry chicken.
- Customize the flavor by adding Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sundried tomatoes to the base mixture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: chicken parmesan casserole, baked pasta casserole, easy dinner, cheesy chicken bake, one dish meal, penne pasta casserole
