Ingredients

• 12 oz uncooked penne pasta
• 1½ cups marinara sauce
• 2½ cups water
• 1 tsp Italian seasoning
• 1 tsp salt, divided
• ½ tsp black pepper, divided
• 1½ lbs boneless skinless chicken breast, cut into bite-sized cubes
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 cups shredded mozzarella cheese

• 1 cup Panko breadcrumbs
• ¼ cup grated Parmesan cheese
• 3 tbsp butter, melted

• Fresh parsley and basil

Instructions

1. Preheat your oven to 400°F and grease a 13x9-inch baking dish with nonstick spray.
2. In the prepared baking dish, combine the uncooked penne, marinara, water, Italian seasoning, ½ tsp salt, and ¼ tsp pepper. Stir to combine.
3. In a separate bowl, season the cubed chicken with the remaining ½ tsp salt, ¼ tsp pepper, garlic powder, and onion powder. Toss until evenly coated. Add the seasoned chicken to the baking dish and stir everything together.
4. Cover tightly with aluminum foil and bake for 30 minutes.
5. Remove from the oven and uncover. Give the mixture a good stir. Scatter the mozzarella cheese evenly over the top.
6. In a small bowl, combine the Panko breadcrumbs, Parmesan, and melted butter until the crumbs are evenly coated. Sprinkle the mixture over the mozzarella.
7. Return to the oven uncovered and bake for another 10–15 minutes until the cheese is bubbly and the breadcrumbs are deeply golden brown.
8. Garnish with fresh parsley and basil if desired. Rest for 5 minutes before serving.

• Season the chicken separately: This is the step that sets this dump and bake chicken parmesan casserole apart from the rest. Coating the chicken in garlic powder and onion powder before adding it gives you seasoned bites throughout — not just a seasoned sauce.
• Panko vs regular breadcrumbs: Panko has a larger, lighter flake that toasts up crispier and stays that way longer. Regular breadcrumbs work but Panko is the better call for any chicken parmesan casserole recipe that wants a real crunch.
• Make ahead: Assemble up to 24 hours ahead, cover tightly, and refrigerate. Let it sit at room temperature for 20 minutes before baking for even cooking.
• Freeze it: Cool completely, wrap tightly in foil, and freeze for up to 3 months. One of the most freezer-friendly casserole recipes in the dump and bake dinners category. Thaw overnight and reheat covered at 350°F for 20 minutes, then uncover for 5 minutes to re-crisp the topping.
• Storage: Refrigerate leftovers covered for up to 4 days. Reheat covered at 350°F or in the microwave for individual portions.