Dump-and-Bake Chicken Parmesan Casserole Recipe
Introduction
This Dump-and-Bake Chicken Parmesan Casserole is an easy, comforting meal that combines tender chicken, hearty pasta, and classic Italian flavors. You simply mix everything in one dish and bake, making it perfect for busy weeknights without sacrificing taste.
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 garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes if you like.
- Step 3: Pour the mixture into the greased baking dish. Cover tightly with aluminum foil to keep moisture in while cooking. Bake for 30 minutes.
- Step 4: Remove the foil and stir the casserole. The pasta will be firm and some liquid may remain—that’s normal. Sprinkle mozzarella cheese, Panko breadcrumbs, and Parmesan cheese evenly over the top.
- Step 5: Bake uncovered for another 10 to 15 minutes, or until the cheese is melted, golden, bubbly, and the chicken is fully cooked through.
- Step 6: Optional: garnish with fresh chopped herbs such as basil or parsley. Serve hot and enjoy!
Tips & Variations
- Use Italian seasoning or crushed red pepper flakes to boost flavor.
- Glass or ceramic baking dishes may require slightly longer cooking times than metal pans.
- Check pasta doneness at 30 minutes; it should be al dente and most liquid absorbed to avoid mushiness.
- Try adding sundried tomatoes or sautéed mushrooms for variety.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F until heated through, or microwave in short bursts until hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta?
Yes, penne is recommended but rigatoni, ziti, or rotini also work well. Just ensure the pasta is uncooked when combining with sauce and liquid.
Is it safe to bake chicken from raw in this casserole?
Absolutely. The casserole is baked long enough to cook the chicken fully while the pasta softens in the sauce and water mixture.
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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 a simple, hearty one-dish meal combining tender chicken, uncooked penne pasta, marinara sauce, and a blend of cheeses baked to golden perfection. Perfect for busy weeknights, it requires minimal prep and delivers comforting Italian flavors with a crispy, cheesy topping.
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
Cheese and 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 and ensure easy cleanup.
- Mix Ingredients: In the prepared baking dish or a large bowl, combine the uncooked penne pasta, marinara sauce, water, salt, ground black pepper, and diced chicken breast. For enhanced flavor, optionally 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 tightly with aluminum foil to keep moisture in, which allows the pasta to cook properly. Place in the oven and bake for 30 minutes.
- Add Cheese & Breadcrumbs: Remove the foil after 30 minutes and stir the casserole gently. The pasta will still be slightly firm and there may be some liquid remaining—this is expected. Evenly sprinkle shredded mozzarella, grated Parmesan cheese, and Panko breadcrumbs over the top.
- Bake Again Uncovered: Return the casserole to the oven, uncovered, and bake for an additional 10-15 minutes. Bake until the cheese is melted and bubbly, the breadcrumbs are golden and crisp, and the chicken is fully cooked through.
- Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh chopped herbs like basil or parsley if desired, and serve hot for a delicious, comforting meal.
Notes
- Cooking time can vary depending on your pan material and oven; metal pans heat faster than glass or ceramic.
- Check pasta for doneness by tasting; it should be al dente with most liquid absorbed.
- Avoid overcooking to prevent mushy pasta.
- Enhance flavors by adding Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sun-dried tomatoes to the sauce mixture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Keywords: Chicken Parmesan, Casserole, One-Dish Meal, Baked Pasta, Easy Dinner, Italian Comfort Food
