Dump-and-Bake Chicken Parmesan Casserole
This Dump-and-Bake Chicken Parmesan Casserole is your new go-to dinner for busy nights!
With just a few simple ingredients, you can enjoy all the cheesy, savory goodness of chicken parmesan without the fuss.
Best of all, it’s a one-pan dish that’s baked to perfection in under an hour.
Your family will love the comforting flavors, and you’ll love how easy it is to make!
Let me know if you’d like any more adjustments!
For Chicken Parmesan Casserole
- Uncooked Penne Pasta – This will form the base of the casserole and cook in the sauce while baking.
- Marinara Sauce – Adds the rich, tangy flavor to the dish.
- Water – Helps cook the pasta and creates the sauce base.
- Salt & Pepper – For seasoning and bringing out all the flavors.
- Raw Chicken Breast – Cut into bite-sized pieces for tender, juicy chunks throughout the casserole.
- Mozzarella Cheese – Adds that gooey, melty cheese on top of the casserole.
- Parmesan Cheese – For a rich, savory finish and added flavor.
- Panko Breadcrumbs – Creates a crunchy topping to contrast the creamy sauce.
- Fresh Herbs (Optional) – Add fresh basil or parsley for a pop of color and flavor.
For Extra Flavor (Optional)
- Garlic Powder & Onion Powder – For extra savory flavor.
- Italian Seasoning – Adds an Italian herb mix to complement the dish.
- Crushed Red Pepper Flakes – For a little heat, if you like some spice.
Dump-and-Bake Chicken Parmesan Casserole
Looking for a quick, comforting meal that the whole family will love? This Dump-and-Bake Chicken Parmesan Casserole is the answer! With just a handful of simple ingredients and no prep hassle, you’ll have a delicious, cheesy dinner ready in under an hour.
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Servings: 8
Calories: 421kcal
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
- Preheat your oven to 425°F and lightly coat a 13x9-inch baking dish with nonstick spray.
- In the prepared dish (or in a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken.
- 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.
- 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!
- Top with shredded mozzarella, sprinkle with breadcrumbs and Parmesan cheese.
- 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.
- Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!
Notes
- Cooking times may vary based on the type of pan, pasta, and your oven. Glass or ceramic dishes may require a little longer.
- Always check the pasta by tasting a bite. It should be al dente, and most of the liquid should be absorbed.
- To avoid mushy pasta, be careful not to overcook it.
- You can also mix in Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sun-dried tomatoes for a flavor boost
Nutrition
Calories: 421kcal | Carbohydrates: 53g | Protein: 33g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1116mg | Potassium: 779mg | Fiber: 3g | Sugar: 6g | Vitamin A: 545IU | Vitamin C: 8mg | Calcium: 224mg | Iron: 3mg
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- Can I use a different type of pasta?
Absolutely! While I’ve used penne for this recipe, you can easily swap it out for other pasta shapes like ziti, rotini, or fusilli. Just make sure to use uncooked pasta when you’re assembling the casserole. - Do I need to pre-cook the chicken?
Nope! That’s the beauty of this recipe. The raw chicken cooks perfectly while baking, especially since it’s cut into bite-sized pieces. Just toss it in and let the oven work its magic. - Can I use frozen chicken pieces?
It’s best to go with fresh chicken for the most even cooking, but if you’re in a pinch and have frozen chicken, make sure it’s fully thawed and patted dry before adding it to the casserole. It’ll help prevent excess moisture. - How do I prevent the pasta from being too dry?
To ensure your pasta doesn’t turn out too dry, check that there’s enough liquid to cover it before you bake. If needed, just add a little extra water or marinara sauce. A touch of extra liquid goes a long way! - Can I make this ahead of time?
Yes! You can easily prep this casserole in advance. Simply assemble the dish, cover it tightly, and store it in the fridge for up to 24 hours. When you’re ready, just bake it off, adding a few extra minutes to the cook time if needed.
