Dinner

Dump-and-Bake Chicken Parmesan Casserole Recipe

ByLily Cross December 6, 2025December 6, 2025

Introduction

This Dump-and-Bake Chicken Parmesan Casserole is a simple, comforting meal perfect for busy weeknights. Packed with tender chicken, hearty pasta, and melted cheese, it delivers classic Italian flavors with minimal effort. Just mix, bake, and enjoy a delicious dinner in under an hour.

Close-up of baked pasta with rigatoni tubes coated in a creamy white sauce, layered with golden-brown toasted breadcrumbs on top. Small green herb pieces are scattered over the surface, adding a touch of color. The pasta is visible in layers beneath the crispy topping, showing smooth, glossy sauce filling the spaces between each piece. The dish sits in a white bowl against 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 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 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 greased baking dish. Cover tightly with aluminum foil to trap moisture and bake for 30 minutes.
Step 4: After baking, remove the foil and stir the casserole. The pasta will be firm with some liquid remaining, which is normal.
Step 5: Sprinkle the shredded mozzarella, Panko breadcrumbs, and grated Parmesan evenly over the top.
Step 6: Return the dish to the oven uncovered and bake for another 10-15 minutes, until the cheese is melted, bubbly, golden, and the chicken is cooked through.
Step 7: Garnish with fresh chopped herbs if desired, then serve hot and enjoy!

Tips & Variations

For a smokier flavor, try adding sun-dried tomatoes or Italian sausage in place of chicken.
Use glass or ceramic baking dishes for even cooking, but adjust baking time as these may take longer than metal pans.
To avoid mushy pasta, check for al dente texture before removing from the oven.
Mix in additional herbs like oregano or basil into the sauce for extra freshness.
Replace Panko with crushed seasoned crackers for a different crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave covered until warmed through or bake in a 350°F oven until heated. Avoid reheating multiple times to maintain the best texture and flavor.

How to Serve

A close-up view of baked rigatoni pasta in a white dish, showing a creamy light yellow cheese sauce coating each tube-shaped pasta piece with ridges. The top layer is golden and crispy browned breadcrumbs sprinkled unevenly, with tiny green herb bits scattered for contrast. The edges of the pasta are soft with sauce pooled slightly underneath, and the textured surface of the breadcrumbs adds a crunchy look on top. The white dish sits on a white marbled texture. 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 sturdy pasta shapes like rigatoni, ziti, or rotini. Just ensure they are similar in size and shape for even cooking.

Is it necessary to cover the dish with foil during the first bake?

Covering with foil traps steam and helps the pasta cook evenly without drying out. It also ensures the chicken cooks properly while keeping the sauce from evaporating too much.