Dump-and-Bake Chicken Parmesan Casserole Recipe
Introduction
This Dump-and-Bake Chicken Parmesan Casserole is a simple, flavorful dish that combines tender chicken with pasta and rich marinara sauce, all baked to perfection with a crispy cheese and breadcrumb topping. It’s a hands-off meal perfect for busy weeknights or easy entertaining.
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 uncooked penne pasta, marinara sauce, water, salt, pepper, and diced chicken. For extra flavor, add seasonings such as garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes if desired.
- Step 3: Pour the mixture into the greased baking dish and cover tightly with aluminum foil to keep moisture in. Bake for 30 minutes.
- Step 4: Remove the foil and stir the casserole. The pasta should still be firm with some liquid remaining, which is normal. Sprinkle mozzarella cheese, Panko breadcrumbs, and Parmesan cheese evenly over the top.
- Step 5: Bake uncovered for an additional 10-15 minutes, until the cheese is melted, bubbly, golden brown, and the chicken is fully cooked through.
- Step 6: Garnish with fresh chopped herbs if using, and serve hot.
Tips & Variations
- Use Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sun-dried tomatoes to boost flavor.
- Different pans affect cooking time—glass or ceramic will require longer baking than metal pans.
- Check pasta doneness by tasting; it should be al dente to prevent mushiness from overcooking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through for best texture, or microwave individual portions for convenience.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta?
Yes, you can substitute penne with other short pasta shapes like rigatoni, rotini, or ziti. Keep the same cooking process but ensure the pasta is mostly submerged in sauce and water.
Do I need to cook the chicken before baking?
No, the raw diced chicken cooks fully during the baking process as it simmers with the pasta and sauce. Just be sure to cut the chicken into bite-sized pieces for even cooking.
PrintDump-and-Bake Chicken Parmesan Casserole Recipe
This Dump-and-Bake Chicken Parmesan Casserole is a simple, comforting one-dish meal that combines uncooked penne pasta with marinara sauce, diced chicken breast, and melty cheese. It’s effortlessly layered and baked in one casserole dish, making it a perfect family-friendly dinner that requires minimal prep and cleanup. The baked dish delivers gooey cheese, tender chicken, and flavorful pasta in every bite, with the option to add herbs or seasonings for extra flair.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Ingredients
Dry Ingredients
- 1 (16 oz) package uncooked penne pasta
- 1 teaspoon salt
- Ground black pepper, to taste
- 1 cup Panko breadcrumbs
Main Ingredients
- 3 cups marinara sauce (about 1 24-ounce jar)
- 3 cups water
- 1 ½ lbs. raw chicken breast, diced into bite-sized pieces
Cheeses
- 1–2 cups shredded mozzarella cheese (or Italian cheese blend)
- ½ cup grated Parmesan cheese
Optional Garnish
- Fresh chopped herbs (such as basil or parsley)
Instructions
- Preheat Oven & Prepare Dish: Preheat your oven to 425°F (220°C). Lightly grease a 13-inch by 9-inch baking dish using nonstick cooking spray to prevent sticking.
- Mix Ingredients: In the prepared baking dish (or a separate large bowl), combine the uncooked penne pasta, marinara sauce, water, salt, pepper, and diced chicken breast. For added flavor, feel free to incorporate seasonings like garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
- Cover & Bake: Cover the baking dish tightly with aluminum foil to retain moisture as the pasta cooks. Bake in the preheated oven for 30 minutes.
- Add Cheese & Breadcrumbs: After 30 minutes, carefully remove the foil and stir the casserole; the pasta should still be firm with some liquid remaining. Evenly sprinkle shredded mozzarella cheese, Panko breadcrumbs, and grated Parmesan cheese over the top.
- Bake Again Uncovered: Return the uncovered casserole to the oven and bake for an additional 10-15 minutes, until the cheese is melted, bubbly, golden brown, and the chicken is fully cooked through.
- Serve: Garnish with fresh chopped herbs such as basil or parsley, if desired, and serve hot for a comforting meal.
Notes
- Cooking Time Variations: The overall baking time may vary depending on your pan type (glass or ceramic dishes usually take longer than metal pans), pasta brand, and oven calibration. Check doneness by tasting the pasta; it should be al dente with most liquid absorbed.
- Avoid Overcooking: Take care not to overbake the pasta to prevent it from becoming mushy.
- Flavor Enhancements: To boost flavor, add Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sundried tomatoes into the mix before baking.
Keywords: chicken parmesan casserole, one-dish meal, baked pasta casserole, easy dinner, cheesy chicken pasta, dump-and-bake recipe
