Dump-and-Bake Chicken Parmesan Casserole Recipe
This Dump-and-Bake Chicken Parmesan Casserole is a simple, all-in-one meal combining uncooked pasta, marinara sauce, diced chicken, and a cheesy breadcrumb topping. It’s baked in one dish, making preparation and cleanup effortless while delivering a comforting, Italian-inspired meal perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Pasta and Sauce
- 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
Chicken and Cheese
- 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
Topping
- 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 facilitate 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 raw chicken breasts. For enhanced flavor, optionally add seasonings like garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
- Transfer to Baking Dish & Cover: If mixed in a bowl, pour the mixture into the prepared baking dish. Cover tightly with aluminum foil to trap moisture and help the pasta cook evenly during baking.
- Bake Covered: Bake the casserole in the preheated oven for 30 minutes. The pasta will start to cook but still be firm, with some liquid remaining—this is expected.
- Add Cheese & Breadcrumbs: Remove the foil carefully, then stir the casserole gently to mix. Even if the pasta is still slightly firm, top the mixture evenly with shredded mozzarella cheese, Panko breadcrumbs, and grated Parmesan cheese.
- Bake Uncovered: Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese has melted, the top is golden brown and bubbly, and the chicken is fully cooked through to an internal temperature of 165°F.
- Garnish & Serve: Optionally sprinkle fresh chopped herbs like basil or parsley on top for a burst of color and freshness. Serve the casserole hot for a hearty, comforting meal.
Notes
- Cooking Time Variations: Glass or ceramic baking dishes tend to require longer cooking times than metal pans. Check pasta for doneness by tasting; it should be al dente with most liquid absorbed.
- Avoid Overcooking: Be careful not to overcook pasta to prevent mushiness in the casserole.
- Flavor Enhancements: Feel free to add garlic powder, onion powder, Italian seasoning, crushed red pepper flakes, or sundried tomatoes to boost flavor complexity.
- Using Pre-Cooked Chicken: You can substitute pre-cooked chicken to save time. Stir it in before baking and ensure the casserole heats to 165°F.
- Alternate Pasta Shapes: Other short pasta shapes like rotini, rigatoni, or fusilli can be used interchangeably, but always use uncooked pasta to ensure proper cooking during baking.
- Foil Covering: Covering the dish with foil during the first baking phase is essential to keep moisture in and help the pasta cook evenly.
Keywords: chicken parmesan casserole, dump and bake casserole, easy chicken pasta, baked penne, one dish dinner, chicken pasta bake
