Dinner

Dump-and-Bake Chicken Parmesan Casserole Recipe

Name: Dump-and-Bake Chicken Parmesan Casserole Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian-American
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; Fresh chopped herbs like basil or parsley

ByCharlotte Montgomery November 27, 2025November 27, 2025

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Introduction

This Dump-and-Bake Chicken Parmesan Casserole is a simple, comforting meal that combines juicy chicken, tender pasta, and melty cheese in one dish. With minimal prep and a straightforward cooking method, it’s perfect for busy weeknights when you want a hearty dinner without the fuss.

A close-up of creamy baked pasta showing three main layers: at the top, golden brown crispy breadcrumb topping with coarse texture sprinkled with small green herbs; underneath, a thick white creamy sauce with some black pepper flakes and smooth texture coating the pasta; at the bottom, visible tubular pasta pieces in pale yellow color with slightly ridged texture, partly covered by sauce. 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, allowing the pasta to absorb the liquid.
Step 4: After 30 minutes, remove the foil and stir the mixture. The pasta will be slightly firm with some liquid remaining, which is normal.
Step 5: Top evenly with shredded mozzarella, then sprinkle with breadcrumbs and Parmesan cheese.
Step 6: Continue baking uncovered for 10-15 minutes, until the cheese melts, 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 extra flavor, add garlic powder or Italian seasoning to the marinara sauce before baking.
Use rotisserie chicken for a quicker version, adding it after the pasta has cooked.
Swap out penne for rigatoni or ziti if preferred.
Add vegetables like spinach or mushrooms for added nutrition and flavor.
Use gluten-free pasta and breadcrumbs to make this dish gluten-free.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake covered at 350°F until warmed through or microwave individual portions. The casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a creamy pasta dish featuring three layers: the bottom layer is smooth, light yellow cheese sauce covering the pasta; the middle layer consists of pale yellow penne pasta pieces with hollow centers visible; the top layer shows golden brown, crispy breaded chicken chunks sprinkled with small green herb leaves and specks of black pepper, all resting on 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, other sturdy short pasta shapes like rigatoni, ziti, or penne work well since they hold up nicely during baking.

Is it safe to bake chicken without precooking it?

Yes, as long as the baking time and temperature are sufficient to fully cook the chicken. In this recipe, baking at 425°F for a total of around 45 minutes ensures the chicken is cooked through.