Dump-and-Bake Chicken Parmesan Casserole Recipe
Introduction
This Dump-and-Bake Chicken Parmesan Casserole is a simple, comforting meal perfect for busy weeknights. With minimal prep and layers of cheesy, savory goodness, it’s a family-friendly dish that satisfies with every bite.
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 pasta, marinara sauce, water, salt, pepper, and diced chicken. For extra flavor, you can add garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
- Step 3: Pour the mixture into the prepared baking dish, then cover tightly with aluminum foil to keep moisture in while the pasta cooks. Bake for 30 minutes.
- Step 4: Remove the foil and stir the casserole gently. The pasta may still be firm and some liquid might remain—this is normal.
- Step 5: Sprinkle shredded mozzarella, Panko breadcrumbs, and grated Parmesan evenly over the top of the casserole.
- Step 6: Return the casserole to the oven, uncovered, and bake for another 10-15 minutes until the cheese is melted, bubbly, and golden brown, and the chicken is fully cooked through.
- Step 7: Garnish with fresh chopped herbs if desired, then serve hot and enjoy!
Tips & Variations
- Use Italian seasoning, garlic powder, or crushed red pepper flakes to customize the flavor to your taste.
- Check pasta doneness near the end of baking to avoid overcooking and mushiness.
- Substitute penne with other sturdy pasta shapes like rigatoni or ziti for variety.
- Panko breadcrumbs add a nice crunch, but you can use regular breadcrumbs or crushed crackers instead.
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, or microwave individual portions. To maintain some crispiness, adding extra cheese or breadcrumbs before reheating helps.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked chicken instead of raw?
Yes, you can use pre-cooked chicken to speed up the cooking time. Reduce the initial bake time to about 15-20 minutes since the chicken only needs to heat through and the pasta to cook.
What can I use if I don’t have Panko breadcrumbs?
Regular breadcrumbs, crushed crackers, or even crushed cornflakes can be used as a substitute to add a crunchy topping.
PrintDump-and-Bake Chicken Parmesan Casserole Recipe
This Dump-and-Bake Chicken Parmesan Casserole is a quick and comforting one-dish meal featuring tender chicken, al dente penne pasta, and a rich marinara sauce topped with melted mozzarella, Parmesan cheese, and crispy breadcrumbs. It’s an effortless, family-friendly dinner that combines the classic flavors of chicken parmesan with the convenience of a casserole, 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
Main 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
Cheese & Topping
- 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
- 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.
- Mix Ingredients: In the prepared baking dish or a separate large bowl, combine the uncooked penne pasta, marinara sauce, water, salt, ground black pepper, and diced chicken breast. For extra flavor, you can add seasonings like garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes if desired.
- Transfer to Baking Dish: If mixed in a separate bowl, pour the pasta and chicken mixture into the greased baking dish. Cover the dish tightly with aluminum foil to trap moisture, ensuring the pasta cooks evenly. Place the dish in the oven and bake for 30 minutes.
- Add Cheese & Breadcrumbs: After 30 minutes, carefully remove the foil and stir the casserole. The pasta may be firm with some liquid remaining, which is normal. Evenly sprinkle the top with shredded mozzarella cheese, Panko breadcrumbs, and grated Parmesan cheese.
- Bake Again: Return the uncovered casserole to the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and golden brown, the breadcrumbs are crisp, and the chicken is cooked through.
- Serve: Remove from the oven, garnish with fresh chopped herbs like basil or parsley if desired, and serve hot for a satisfying meal.
Notes
- Cooking Time Variations: Cooking times may vary depending on the type of baking dish used and the brand of pasta. Glass or ceramic dishes will require more time compared to metal pans. Check the pasta for doneness by tasting a piece; it should be al dente with most of the liquid absorbed.
- Avoid Overcooking: Be careful not to overcook the pasta to prevent it from becoming mushy.
- Flavor Enhancements: Boost the flavor by adding Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sun-dried tomatoes to the mixture before baking.
Keywords: chicken parmesan casserole, easy chicken casserole, baked chicken pasta, one dish meal, dump and bake recipe, comfort food
