Dump-and-Bake Chicken Parmesan Casserole ready to serve with melted cheese and pasta.

Dump-and-Bake Chicken Parmesan Casserole

ByCasey Monroe

Why Make This Recipe

Dump-and-Bake Chicken Parmesan Casserole is a fantastic meal for busy weeknights. It combines the delicious flavors of chicken, pasta, marinara sauce, and melted cheese—all in one dish. This recipe is simple to make and requires minimal prep time, making it a great choice for families. Plus, it’s a complete meal that everyone will love!

How to Make Dump-and-Bake Chicken Parmesan Casserole

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

Directions

  1. Preheat your oven to 425°F and lightly coat a 13×9-inch baking dish with nonstick spray.
  2. In the prepared dish (or in a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken.
  3. Transfer the mixture into the prepared baking dish and cover tightly with aluminum foil to trap moisture. Bake for 30 minutes, ensuring the pasta absorbs the liquid during this time.
  4. After 30 minutes, remove the foil and stir the mixture. At this point, the pasta will be slightly firm, and there may still be some liquid—that’s perfectly fine!
  5. Top with shredded mozzarella, sprinkle with breadcrumbs and Parmesan cheese.
  6. Continue baking uncovered for 10-15 minutes, or until the cheese is melted, the top is golden brown, the pasta is tender, and the chicken is fully cooked.
  7. Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!

How to Serve Dump-and-Bake Chicken Parmesan Casserole

This casserole is best served hot right out of the oven. You can pair it with a simple salad or some garlic bread for a complete meal. It also makes a hearty dish that can stand alone, so feel free to enjoy it without any sides!

How to Store Dump-and-Bake Chicken Parmesan Casserole

If you have leftovers, let the casserole cool completely before storing. Place it in an airtight container and keep it in the refrigerator. It will last for about 3-4 days. To reheat, simply warm it in the oven or microwave until heated through.

Tips to Make Dump-and-Bake Chicken Parmesan Casserole

  • Make sure to cut the chicken into bite-sized pieces for even cooking.
  • You can adjust the cheese amounts to your liking. Add more cheese if you love it extra cheesy!
  • Feel free to add other vegetables like spinach or bell peppers for a boost of nutrition.

Variation

You can use different types of pasta, such as rigatoni or fusilli, depending on what you have on hand. For a lighter version, swap the cream sauces for a low-sodium marinara or add more veggies.

FAQs

  1. Can I use cooked chicken instead of raw?
    Yes, you can use cooked chicken. Just add it at the same time you add the pasta.

  2. What if I don’t have penne pasta?
    You can use any short pasta shape you have available. Just make sure it’s uncooked when you combine it with the other ingredients.

  3. Can I freeze this casserole?
    Yes, you can freeze it before baking. Just cover it tightly and it will last for about 3 months. Thaw in the refrigerator overnight before baking.